Dinner · 50 min · american

Broccoli Cheddar Spaghetti Squash Bake

Spaghetti squash does the heavy lifting here, with broccoli florets rounding it out. An American dinner that takes 50 minutes, start to finish. Each serving lands at 430 calories with 24g of protein, so it eats like a much heavier meal. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 1 3-lb Spaghetti squash
• 3 cups Broccoli florets
• 2 cups Cheddar
• 4 oz Cream cheese
• 1/2 cup Heavy cream
• 2 Eggs
• 1 tsp Dijon mustard
• 1 tsp Garlic powder

Steps

1. Heat the oven to 400°F. Halve the squash lengthwise, scoop out the seeds, rub the cut sides with oil and salt, and roast cut-side down 35 to 40 minutes, until a fork pulls the flesh into long strands.
2. Meanwhile, steam the broccoli 3 minutes until bright green and just tender — it finishes cooking in the oven.
3. Scrape the squash into strands with a fork; if it looks watery, squeeze it in a clean kitchen towel.
4. Whisk the cream, cream cheese, eggs, Dijon, and garlic powder until smooth; fold in the squash strands, broccoli, and half the cheddar.
5. Spread into a greased 9x13-inch baking dish and top with the remaining cheddar.
6. Bake 20 minutes, until deeply golden and bubbling at the edges.
7. Rest 10 minutes before scooping — it sets up as it stands.

Build my plan — free

Share this recipe

Know someone who would love this? Send it their way.

Copy link

You might also like

← All recipes