Spaghetti Squash Bake
This cheesy, comforting Cheesy Spaghetti Squash Bake is packed with vitamins and minerals from three different veggies.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings: 8 1 cup
- 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.
Calories: 261kcal | Carbohydrates: 25g | Protein: 11g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 34mg | Sodium: 397mg | Fiber: 4g | Sugar: 10g