Broccoli & cheddar stuffed spaghetti squash takes the best parts of broccoli-cheddar soup and turns it into a delightful, low-carb, pasta-like dinner!
As a carbs and sweets loving kid, who would have thought I’d ever see a day where I would stuff vegetables inside of another vegetable and actually enjoy it?!? Now, that’s growth!
Haha…it’s also called becoming an adult. Spaghetti squash felt like such an anomaly a few years ago. A vegetable that could resemble small strands of pasta?!? Sign me up! And, ok- it may not taste exactly like pasta, but it can be a great substitute- especially with a full-flavored sauce!
So, if you’re still new to this whole vegetable “pasta” craze, start with a preferred sauce and you might want to add some cheese on top. Keep it simple, but flavorful. So, I gave a nod to one of my favorite soups…broccoli-cheddar. With broccoli, carrots, and a creamy sauce of cream cheese, milk, and cheddar- you just might become a spaghetti squash fan too.
Ingredients in Broccoli & Cheddar Stuffed Spaghetti Squash
- Spaghetti Squash
- Olive Oil
- Broccoli
- Carrots
- Cheddar Cheese
- Cream Cheese
- Milk
- Parsley
Roasted Spaghetti Squash Tips & Tricks
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- The toughest part about working with spaghetti squash is making the first cut! I prefer to pre-bake the squash before slicing in half.
- Cut in half lengthwise.
- Scoop out the seeds with a grapefruit spoon…so easy.
- Brush with olive oil and sprinkle with pepper. Spaghetti squash can be watery, so I save the salt until the end.
- Roast cut-side down.
- After roasting, use a fork to scrape the strands.
- Scoop out the spaghetti-like strands and top with your favorite sauce OR simply add your sauce to the squash bowl.
- Enjoy!
60 minutes
Broccoli & Cheddar Stuffed Spaghetti Squash
Ingredients
- 1 medium spaghetti squash (about 2 - 2 1/2 lbs.)
- Olive oil
- Salt and pepper
- 2 - 3 c. broccoli florets
- 1 medium carrot, finely diced
- 6 oz. light cream cheese
- 1/4 c. + 2 Tbsp. milk
- 1/2 c. cheddar cheese, shredded
- 1/3 c. cheddar cheese, shredded
- 1 handful of parsley, chopped
Instructions
- Preheat the oven to 350 degrees. Pierce the spaghetti squash with a fork. Place on a baking sheet and bake in the oven for about 10 minutes (this step makes it easier to cut.)
- Increase the oven temperature to 400 degrees. Allow the squash to cool for a few minutes. Then, slice in half and scoop out the seeds. Brush the inside and outside with 1 tsp. of olive oil and season with pepper. Place, cut side down, on a lined baking sheet. Roast for 25 minutes.
- Meanwhile, bring a medium pot of water to a boil. Add the broccoli and cook for 3-4 minutes. Next, drain and set aside. Heat a large skillet with 1 Tbsp. of olive oil over medium-high heat. Add the carrots and sauté for 3-4 minutes, Then, add the broccoli and continue to sauté for 3-4 minutes. Season with salt and pepper. Add the cream cheese, milk, and up to 1/2 cup of cheddar cheese. Stir until the cream cheese melts and coats the vegetables.
- Turn the spaghetti squash over and use a fork to scrape some of the "meat" away from the edges. Fill each half with the vegetable mixture. Sprinkle with 1/3 cup of cheddar cheese. Then, return to the oven for 10 minutes. Garnish with chopped parsley before serving.