Broccoli Cheese Stuffed Spaghetti Squash
Make comforting Broccoli Cheese Stuffed Spaghetti Squash, a creamy, cheesy, and low-carb dinner packed with roasted squash and fresh broccoli. This healthy and gluten-free recipe is perfect for a satisfying weeknight meal.
Ingredients
- 1 large spaghetti squash
- 1½ cups broccoli florets chopped
- 1 cup shredded cheddar cheese
- ½ cup mozzarella cheese
- 2 tablespoons butter
- 2 cloves garlic minced
- ½ cup milk
- ¼ teaspoon paprika
- Salt and black pepper to taste
- Olive oil for roasting
- Optional: Parmesan cheese
- Optional: red pepper flakes
Instructions
- Preheat oven to 400°F (200°C).
- Cut spaghetti squash in half lengthwise and remove seeds.
- Drizzle with olive oil, season with salt and pepper, and place cut-side down on a baking sheet.
- Roast for 35–40 minutes until tender.
- Steam or sauté broccoli until slightly tender.
- In a skillet, melt butter over medium heat and add garlic.
- Stir in milk, then add cheddar and mozzarella cheese.
- Mix until smooth and creamy.
- Scrape cooked squash into strands using a fork.
- Combine squash, broccoli, and cheese sauce.
- Spoon mixture back into squash shells.
- Top with extra cheese and bake for 5–10 minutes until melted.
- Serve warm.
Notes
- Roast squash fully so strands separate easily.
- Avoid adding too much liquid to keep filling creamy.
- Keep broccoli slightly crisp for better texture.
- Add extra cheese or seasoning for stronger flavor.