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Cheesy Broccoli Cheddar Spaghetti Squash

Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Resting 10 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1 spaghetti squash about 3 lb
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 3 cups broccoli florets
  • 4 tablespoons butter
  • 4 oz cream cheese, softened
  • 1 cup heavy cream
  • 2 cups shredded sharp cheddar
  • 1/2 cup grated Parmesan
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder

Method
 

  1. Preheat oven to 400°F; line a baking sheet with parchment.
  2. Halve 1 large spaghetti squash lengthwise; scoop out seeds.
  3. Brush the cut sides with olive oil and season with salt and pepper.
  4. Roast cut-side down on sheet 35-40 minutes until fork-tender.
  5. Cool 10 minutes; scrape strands with a fork into a large bowl and set aside.
  6. Meanwhile, steam or blanch 3 cups broccoli florets 3-4 minutes until bright green and tender-crisp; drain well.
  7. Melt 4 tablespoons butter in a large saucepan over medium.
  8. Add cream cheese and cream; whisk over low heat until smooth.
  9. Remove from heat and stir in cheddar, Parmesan, garlic powder, onion powder, salt and pepper.
  10. Stir until cheese melts; warm gently if necessary without boiling.
  11. Toss squash strands and broccoli in cheese sauce to coat evenly.
  12. Cook 2-3 minutes until heated through.
  13. Serve immediately with black pepper to taste.

Notes

Equipment: rimmed baking sheet, large saucepan.
Serving size: one 6th of the recipe.
Suggested sides are optional and are not included in the ingredient quantities. No nutrition calculation or kitchen testing has been performed.