Cheesy Spaghetti Squash Bake
This cheesy, comforting Cheesy Spaghetti Squash Bake is packed with vitamins and minerals from three different veggies.
Servings 8 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.
