Bring broccoli cheddar to the next level with this spaghetti squash casserole. This dish is warm, comforting, and filled with all the cheddar cheese flavor. It’s perfect for when you crave something decadent but still on the lighter side.

Broccoli Cheddar Spaghetti Squash Casserole - Daisybeet

A cheesy, comforting spaghetti squash casserole

Hands up if you’re a fan of broccoli cheddar soup! I used to order it (in a bread bowl) back in the day at Panera Bread. With the cold weather, I’ve been craving warm and comforting foods, so I wanted to create a lighter meal that captures the broccoli cheddar goodness.

This broccoli cheddar spaghetti squash casserole will hit the spot, and then some. It’s rich and cheesy, but won’t leave you feeling weighed down after eating it. Instead of starchy pasta or rice, the base of this casserole is all veggies!

Broccoli Cheddar Spaghetti Squash Casserole - Daisybeet

What’s in this spaghetti squash casserole?

Here are the main ingredients you need to make this recipe.

  • Spaghetti squash
  • Broccoli
  • Cheddar cheese
  • Almond milk
  • Flour
  • Butter (I used vegan butter)
  • Panko breadcrumbs

How to cook spaghetti squash

Spaghetti squash is a winter squash, that when cooked, has stringy flesh similar to strands of spaghetti. My favorite way to cook spaghetti squash is to roast it in the oven.

First, preheat your oven to 400F. Line a baking sheet with parchment paper. Poke several holes in the skin of your squash with a fork. Carefully cut it in half lengthwise with a sharp knife. Scoop out the seeds and discard, or use for another recipe.

Drizzle with a little olive oil, and a shake of salt, and pepper. Place each squash half flesh side down on the prepared baking sheet. Roast for 45 minutes – 1 hour until skin is fork tender.

Roasted Spaghetti Squash - Daisybeet

When the squash is cool enough to handle, flip the halves over. Then, using a fork, gently pull at the flesh, forming your spaghetti-like strands.

Roasted Spaghetti Squash - Daisybeet

Tips for making this recipe perfectly

  • Squeeze out excess water from roasted spaghetti squash. This will prevent the casserole from becoming soggy when you bake it.
  • Don’t overcook the roux. A roux is a mixture of fat and flour and is used to thicken recipes. There are three main types of roux: white, blonde, and brown. They all use the same ingredients to thicken a recipe, but just vary based on cooking time. You’ll make a roux to thicken your cheddar cheese sauce, and you want it to be a white roux. Just cook it until it starts to thicken, about 5 minutes or so. If you start to cook the roux for longer, it will turn into a blonde, and then a brown roux.
  • Serve immediately. This dish is best served right out of the oven. You can prepare the casserole ahead of time, but wait to bake it right before serving.
Broccoli Cheddar Spaghetti Squash Casserole - Daisybeet

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Broccoli Cheddar Spaghetti Squash Casserole

Bring broccoli cheddar to the next level with this spaghetti squash casserole. This dish is warm, comforting, and filled with all the cheddar cheese flavor. It’s perfect for when you crave something decadent but still on the lighter side.

  • Author: Alex
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: serves 46 1x
  • Category: main dish
Scale

Ingredients

  • 1 large spaghetti squash
  • 2 tsp olive oil
  • Salt
  • Pepper
  • 2 tbsp butter or vegan butter
  • 2 tbsp flour I used (white whole wheat)
  • 1 cup unsweetened almond milk
  • 1/4 tsp garlic powder
  • 2 cups shredded mild cheddar cheese
  • 4 cups broccoli florets
  • 1/3 cup panko breadcrumbs

Instructions

  1. Preheat oven to 400F. Line a baking sheet with parchment paper.
  2. Poke several holes in spaghetti squash with a fork. Carefully cut spaghetti squash in half lengthwise, scoop out and discard the seeds. Drizzle squash flesh with olive oil and a shake of salt and pepper. Place flesh side down on the prepared baking sheet. Roast for 45 minutes – 1 hour, until skin is fork tender.
  3. While spaghetti squash cooks, steam the broccoli for 2-3 minutes so it is bright green, but still has a nice crunch.
  4. Prepare the cheese sauce, by first making a roux. In a medium saucepan, melt the butter over medium heat. Add the flour and whisk for about 1 minute. The mixture will be grainy and/or clumpy, that is ok.
  5. Add the almond milk, a shake of salt and pepper, and garlic powder, and whisk until completely smooth. Continue to cook, whisking occasionally, until thickened to a paste consistency – about 5 minutes. Remove from heat.
  6. Whisk in the cheddar cheese until completely melted.
  7. When spaghetti squash is cool enough to handle, use a fork to scrape out the fleshy strands. In two batches, wrap squash in a clean dish towel and squeeze out as much excess water as you can. Transfer squash to a mixing bowl, and use your hands to separate and fluff up the strands again.
  8. Add the steamed broccoli and cheese sauce to the mixing bowl. Stir everything to combine. Transfer the mixture to an 8×8 casserole dish. Sprinkle the top with panko breadcrumbs.
  9. When ready to serve, bake casserole at 375F for 25-30 minutes, until cheese starts to brown around the edges.
  10. Slice into portions and serve immediately.

Notes

  • Can prepare up to a day ahead before baking the casserole.

Keywords: spaghetti squash casserole, broccoli cheddar

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Broccoli Cheddar Spaghetti Squash Casserole - Daisybeet