Dinner · 50 min · american

Broccoli Cheddar Spaghetti Squash Bake

✓ 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.

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