This cheesy, comforting Cheesy Spaghetti Squash Bake is packed with vitamins and minerals from three different veggies.
Check out our Ultimate Guide to Spaghetti Squash for tips on cutting and cooking spaghetti squash!
I’ll never forget the first time I served my son spaghetti squash. He was three years old, and we were having an impromptu picnic in the grass. We shared a thermos full of the noodle-y strands topped with homemade beef bolognese, and he scarfed it down happily.
At the time I was surprised he took to this new food. But in retrospect, it makes a lot of sense. Spaghetti squash is as close to pasta as you can possibly get with a fresh vegetable. This alone should make parents of picky eaters clamoring to get their hands on one!
The mild-flavored, carbohydrate-rich veggie also packs in great nutrition. Kids and grownups get plenty of fiber, vitamins, and antioxidants from this fun, familiar-shaped vegetable.
This Cheesy Spaghetti Squash Bake combines some of my favorite things: fresh vegetables (including broccoli–suprise!), creamy cheese sauce, and make-ahead convenience.
Kids love it because it’s energy-dense and delicious. So do I! It also makes a lot of food, so it’s perfect if you need to feed a crowd. Or enjoy the leftovers yourself.
Pair this casserole with grilled chicken, fish, or hard-boiled eggs for protein, and a side of fresh fruit, for a super tasty, balanced meal.
How to Make Cheesy Spaghetti Squash Bake
The keystone ingredient in this recipe is well-prepared spaghetti squash, and this is the part that you can do up to two days in advance and refrigerate.
I decided to cook my squashes in the Instant Pot, which worked great! I cut the squashes in half crosswise, scooped out the seeds, and placed the halves on the trivet above a cup of water. Then I set the manual timer for seven minutes. When the timer beeped, I used the vent to release the pressure all at once (natural release risks mushy squash.)
If you don’t have an Instant Pot, or you’d rather cook your squashes the old-fashioned way, you can roast them at 400 degrees for about 30 minutes.
Once your squash is cooked and you’ve pulled out the strands, set them aside while you prepare the cream sauce.
The next part is easy! Saute your garlic, onions, and broccoli in a large pan, then add the flour and broth and heat it until it thickens.
Add a sprinkle of cheese and then bake until bubbly. Enjoy this healthy, tasty, and nourishing dish with your family!
- 2 medium Spaghetti Squash
- 3 cup broccoli, florets
- 1 tablespoon olive oil
- 1 small onion
- 2 clove garlic
- 1/4 cup flour, all-purpose
- 1 1/2 cup milk
- 1 cup vegetable broth
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper, ground
- 2 cup cheddar cheese, shredded
- 1/8 cup Parmesan cheese, grated
- Preheat the oven to 375 degrees F.
- Chop broccoli and onion. Mince garlic.
- Roast squash or cook in the InstantPot. Once cooked, scoop the strands of squash with a fork and place in a baking dish.
- Heat oil in a saucepan over medium heat. Add onions and garlic and cook about 2 minutes. Add chopped broccoli and cook until al dente. Stir in flour. Reduce heat to low and cook, stirring continually 3 – 4 minutes.
- Add milk and vegetable broth and continue whisking, raising heat to medium-high until it comes to a boil and becomes smooth and thick, about 2 minutes stirring; season with salt and pepper. Once it becomes thick, remove from heat, add cheddar cheese and mix well until cheese is melted.
- Pour mixture into the baking dish with the cooked spaghetti squash. Sprinkle Parmesan cheese on top. Bake for 25 to 30 minutes until golden.