Cheesy Spaghetti Squash Bake

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

Course Main Course

Cuisine American

Keyword Spaghetti Squash Bake

Prep Time 15

Cook Time 25

Total Time 40

Servings 1 cup

Calories 261kcal

Ingredients

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

Instructions

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.

Video

Notes

*You can add chicken to this dish to bump up the protein. Add bite size pieces of uncooked chicken after step 3 and then continue as normal with the recipe.

Nutrition