August 3, 2017 | Home >Healthy Kids > Best Recipes >Cheesy Spaghetti Squash Bake

Cheesy Spaghetti Squash Bake

This cheesy, comforting Cheesy Spaghetti Squash Bake is packed with vitamins and minerals from three different veggies.

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 noodly strands topped with homemade beef bolognese, and he scarfed it happily down.

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.

Comforting Casserole

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 crossways, 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 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. Stir in the shredded cheese right at the end, then immediately pour the sauce over the cooked squash.

Add a sprinkle of cheese and then bake until bubbly. Enjoy this healthy, tasty, and nourishing dish with your family!

Cheesy Spaghetti Squash Bake

Cheesy Spaghetti Squash Bake
Serves: 4


  • 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


  1. Preheat the oven to 375 degrees F.
  2. Chop broccoli and onion. Mince garlic.
  3. Bake or microwave squash until tender. Scoop the strands of squash with a fork and place in a baking dish. Roast broccoli and place in the baking dish with the squash.
  4. Heat oil in a saucepan over medium heat. Add onions and garlic and cook about 2 minutes. Stir in flour. Reduce heat to low and cook, stirring continually 3 - 4 minutes.
  5. Add milk and chicken 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.
  6. Pour mixture into the baking dish with the cooked spaghetti squash and broccoli. Sprinkle Parmesan cheese on top. Bake for 25 to 30 minutes until golden.

Nutrition Facts

  • Nutrition per serving % daily value
  • Calories: 445 22%
  • Fat: 26 g 40%
  • Carb: 31 g 10%
  • Fiber: 5 g 20%
  • Protein: 22 g 44%
  • Sugar: 12 g
written by
Natalie Monson

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Lori Anacker says:

OMG, looks so good! I’ll have to try this one. Thanks.

Have you tried this by microwaving with the deep covered baker?
I am going to experiment this weekend , I think this recipe could be a huge time saver and done in less the 30 minutes in the deep covered baker using the microwave!

Natalie says:

I haven’t tried it, but that is a great idea!!

Mary says:

Is that a Pampered Chef Deep Covered Baker? That baker is DaBomb! Going to try your recipe it looks so good!

christine says:

Hi, I like your recipes a lot. but a few times I tried to print, the printing button didn’t work. just want to let you know.


Thanks so much Christine- it looks like it worked in chrome, but not other browsers. We’re trying to fix it now!

Asmi says:

Hi Amy, the 1/4 cup flour used in this recipe, is it wheat flour or all purpose flour?

Jenny says:

What size baking dish do you use? Also, what would you recommend serving this with? Thanks!

This looks so good! Can’t wait to try. Thanks for sharing. 🙂

Vivian says:

This looks so yummy. I can’t wait to give it a try:). But can I replace broccoli by another vegetable?

Jennifer Huffman says:

Any thoughts on what to substitute for the cheese? We are trying to eat whole food plant based and while we love cheese… trying to cut it out. Thoughts?

Kikki Beltz says:

I’m thinking of making this with vegan cheese sauce (and topped with bread crumbs) rather than shredded cheese – it’s made with carrots and potatoes, and is super easy!

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