Spaghetti Squash with Chard, Walnuts and Chèvre

A simple tasty recipe for Roasted Spaghetti Squash with Chard, Toasted Walnuts and Chèvre.  A healthy low-carb meal perfect for serving with your favorite protein. 

A simple tasty recipe for Roasted Spaghetti Squash with Chard, Toasted Walnuts and Chèvre.  A healthy low-carb meal perfect for serving with your favorite protein. 
A simple tasty recipe for Roasted Spaghetti Squash with Chard, Toasted Walnuts and Chèvre.  A healthy low-carb meal perfect for serving with your favorite protein. 

Saucy Fire-Roasted Spaghetti Squash.

This baked spaghetti squash parmesan is similar to baked ziti, but – is spaghetti squash! It’s so flavorful and comforting. Cozy and saucy, topped with burrata cheese and crushed red pepper. It’s delicious! A new side dish for you, coming in (literally) hot!  Apparently I’m all about the saucy baked pastas right now! And I […]

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This baked spaghetti squash parmesan is similar to baked ziti, but – is spaghetti squash! It’s so flavorful and comforting. Cozy and saucy, topped with burrata cheese and crushed red pepper. It’s delicious!

A new side dish for you, coming in (literally) hot! 

fire roasted baked spaghetti squash

Apparently I’m all about the saucy baked pastas right now!

And I am on a side dish roll. I don’t think it’s any secret that every few months I go through a phase where I need to discover a few new side dishes to spice up our favorite meals. 

A great side dish adds variety and makes the classic favorite entrees more versatile. They truly round out the meal for the best reasons. 

spaghetti squash roasted

I write about this a lot in Everyday Dinners but my mom was the queen of dinner (and the side dish!) when I was growing up. She cooked every night and while we ate a lot of the same things like many 90s families did (chicken marsala, pork chops, pasta, tacos!), she frequently changed up the side dish options which really made these meals feel like a whole new and different dish week after week.

I swear it is one of the secrets to cooking often without losing your mind and getting bored. 

fire roasted tomato sauce

And I know it’s not REALLY pasta. But it mimics a pasta dish. Almost like a baked ziti of sorts. Or my baked gnocchi. This is very similar. 

spaghetti squash

I love spaghetti squash! Emilia might even love it more than me. I don’t find that it’s a great pasta replacement, but I love it for what it is: delicious, slightly crunchy squashy strands.

Much like how I love cauliflower. I like cauliflower gnocchi and cauliflower pizza crust as their own dishes, not as replacements. 

Spaghetti squash is so delicious and I love how it can take on the flavor of whatever you’re pairing it with. In this case, fire roasted tomatoes, lots of garlic and burrata cheese.
HELLO.

fire roasted baked spaghetti squash ready for the oven

Doesn’t that sound like the best combo ever? The dish gets so saucy and comforting. It’s covered with melty burrata (you can use mozzarella instead if you wish) and a sprinkle of crushed red pepper flakes. 

fire roasted baked spaghetti squash

So here’s the deal.

This is a little high-maintenance when comparing it to my spaghetti squash parmesan. With the latter, you simply roast and add everything to the squash.

With this recipe, not only are you roasting and scraping out the strands, you’re making a separate sauce and baking it all in a separate dish! Clearly.

fire roasted baked spaghetti squash

But there are some benefits to that.

First, some people just don’t want to eat the squash right out of the skin. I get that. For example, my mom would be one of those people.

Second, on that same note, one half of squash could possibly serve two people. Depends on the size of course, but this is another great reason to scrape those strands out for serving. 

And finally, it acts as the perfect side dish for many entrees. Serve it with crispy baked chicken, grilled fish or even a veggie burger. It’s save-able (leftovers!) share-able and a lot more manageable when made in a skillet or baking dish.  (more…)

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Spaghetti Squash Crust Pizza

This low-carb Spaghetti Squash Crust Pizza is the only way I can get my husband to eat spaghetti squash – it’s that delicious! Spaghetti Squash Crust Pizza This Spaghetti Squash Crust is a grain-free alternative to traditional pizza and a great way to get more vegetables and fiber. Along with spaghetti squash, I used egg, […]

The post Spaghetti Squash Crust Pizza appeared first on Skinnytaste.

This low-carb Spaghetti Squash Crust Pizza is the only way I can get my husband to eat spaghetti squash – it’s that delicious!

Spaghetti Squash Pizza Crust
Spaghetti Squash Crust Pizza

This Spaghetti Squash Crust is a grain-free alternative to traditional pizza and a great way to get more vegetables and fiber. Along with spaghetti squash, I used egg, mozzarella, and parmesan to bind everything together and seasoned it was garlic and oregano. This veggie crust is so tasty – it’s even good as a snack without the sauce and cheese on top. For more of my favorite pizza recipes, try my bagel dough Margherita Pizza or this easy Cast-Iron Thin Crust Pizza made with tortillas.

(more…)

The post Spaghetti Squash Crust Pizza appeared first on Skinnytaste.

Spaghetti Squash with Pesto, Mozzarella & Roasted Tomatoes

I think spaghetti squash is a very underrated vegetable. It is one of my favorites and I think everyone needs to love it too, ha! It’s nutritious, delicious, and easy to make. It’s also a good substitute for pasta if you are eating gluten-f…

I think spaghetti squash is a very underrated vegetable. It is one of my favorites and I think everyone needs to love it too, ha! It’s nutritious, delicious, and easy to make. It’s also a good substitute for pasta if you are eating gluten-free or limiting carbs. If you haven’t tried spaghetti squash, I strongly…

The post Spaghetti Squash with Pesto, Mozzarella & Roasted Tomatoes appeared first on Two Peas & Their Pod.

Spaghetti Squash Stir-Fry

If you’re looking for a new way to enjoy spaghetti squash, this is it! It’s a hearty, flavorful, plant-based stir-fry with spaghetti squash noodles, crispy baked tofu, and tons of colorful veggies. It requires just 10 simple ingredients and is perfect …

Spaghetti Squash Stir-Fry

If you’re looking for a new way to enjoy spaghetti squash, this is it! It’s a hearty, flavorful, plant-based stir-fry with spaghetti squash noodles, crispy baked tofu, and tons of colorful veggies. It requires just 10 simple ingredients and is perfect for fall and beyond. Let us show you how it’s done!

Origins of Stir-Fry

Stir frying is a cooking method believed to have originated in China. Traditionally, stir-fries are cooked in a wok with a small amount of hot oil and continuously stirred.

Spaghetti Squash Stir-Fry from Minimalist Baker →

Baked Buffalo Chicken Spaghetti Squash.

This buffalo chicken spaghetti squash can take you through the week right into game day! It’s a dreamy weeknight meal that everyone absolutely loves. I mean this is, sort, unofficially, buffalo chicken week. Right? Super bowl week? Let’s pretend.  I’m weirdly excited that this is sort of something to look forward to next weekend. It’s […]

The post Baked Buffalo Chicken Spaghetti Squash. appeared first on How Sweet Eats.

This buffalo chicken spaghetti squash can take you through the week right into game day! It’s a dreamy weeknight meal that everyone absolutely loves.

buffalo chicken spaghetti squash

I mean this is, sort, unofficially, buffalo chicken week. Right? Super bowl week? Let’s pretend. 

spaghetti squash

I’m weirdly excited that this is sort of something to look forward to next weekend. It’s not like we’ve had a ton of that over the last year, so even though I don’t reeeeeally care about the game per se, I’m still into the whole idea of it all. 

And the snacks.

Maybe you’re like me and in it for the food AND the amazingness that is Tom Brady (he is life goals). And if so, I have a recipe for you! 

Or maybe you just want to make this for dinner tonight. That’s an excellent idea too. 

chicken with wing sauce in a skillet

When I was first testing this recipe, I really wanted it to work with chickpeas. Buffalo chickpeas sounded SO good to me in spaghetti squash. It is good, but ultimately not enough texture for me. I think if you made a base of buffalo spaghetti squash, and make my crispy chickpeas separately, they would be perfect on top and add even more texture than this chicken version! 

A great alternative if you don’t eat meat, or if, like me, you’re just a major chickpea lover.

prepping buffalo chicken spaghetti squash

Since I’ve been trashing up any and all recipes with buffalo chicken flavoring for over a decade, I’ve come up with the PERFECT (seriously most perfect) combo of flavors that you need.

Best buffalo flavor combo:

Wing sauce, of course. Our go-to is Frank’s buffalo wing (not the regular red hot) and I love to melt it with some butter. It’s best that way.

Sharp cheddar and blue cheese – a mix of both! I use more cheddar than blue, but usually finish things off with crumbled blue. Adds the perfect tang.

Blue cheese dressing and ranch dressing. Either both (my preference), or one or the other, depending on what you have and love. I know that not everyone is a blue cheese freak like I am.

My buffalo wing herb trifecta, which is a combo of cilantro, chives and green onions. All tossed together.

Yes, it sounds crazy, but these things above are what brings the whole buffalo wing combo to life and I swear I can tell if one piece is left out of the puzzle. Swear it! 

Of course, you can change them up based on your preferences, what you have and what you love.

buffalo chicken spaghetti squash

Now that I’ve officially revealed myself as a buffalo wing sauce freak, let’s talk about the actual recipe. Duh.

We adore spaghetti squash in this house. I never look at it as a replacement for pasta or anything – we just really love it regularly! This spaghetti squash parmesan and broccoli cheese spaghetti squash are weeknight faves.

Love them!

My go-to method for stuffing it with whatever flavor my heart desires? Slice it, remove the seeds, bake the halves and then scrape the strands to get a head start. This means that whatever you stuff it with will be all incorporated with the squash and you’ll get perfect bites that include everything. I always choose to eat it out of the squash “bowl,” but you can always scrape out the strands and top it with the buffalo wing fixings, like I do with this lemon butter spaghetti squash.

bite of buffalo chicken spaghetti squash

If you’re in the mood to buffalo wing all the things, a few of my favorites are this buffalo chicken soup, buffalo cauliflower soup, buffalo chicken guacamole pizza, buffalo chicken chili, grilled buffalo chicken sandwiches, buffalo cauliflower lettuce cups, buffalo wing shrimp with blue cheese grits, grilled buffalo caesar salad, buffalo chicken french breads or this loaded buffalo wing dip.

And that barely scratches the surface.

buffalo chicken spaghetti squash

What I love about this squash is that it’s such a great weeknight meal. So filling and satisfying. In a pinch you could use rotisserie chicken and if you want to make it more bar-food like, use frozen popcorn chicken that is extra crispy, tossed in sauce.

So good and DELISH!

buffalo chicken spaghetti squash

Buffalo Chicken Spaghetti Squash

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Buffalo Chicken Spaghetti Squash

This buffalo chicken spaghetti squash can take you through the week right into game day! It’s a dreamy weeknight meal that everyone loves.
Course Main Course
Cuisine American
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 4 people
Author How Sweet Eats

Ingredients

  • 2 whole spaghetti squash
  • 1 to 2 tablespoons olive oil
  • kosher salt and pepper
  • 1 tablespoon unsalted butter
  • 2 boneless, skinless chicken breasts, cut into pieces
  • cup buffalo wing sauce, plus more for drizzling
  • 6 green onions, thinly sliced
  • cup blue cheese dressing or ranch dressing, or a mixture of both
  • 1 cup freshly grated sharp cheddar cheese
  • ½ cup crumbled blue cheese
  • ¼ cup chopped cilantro
  • 3 tablespoons chopped chives

Instructions

  • Preheat the oven to 425 degrees F. Line a baking sheet with foil and spray with nonstick spray.
  • Slice the spaghetti squash in half lengthwise and scrape out the sides. Brush the cut sides with olive oil. Place the squash cut-side down on a baking sheet. Roast for 25 minutes.
  • While the squash is roasting, make the chicken. Heat a large skillet over medium heat and add the butter. Sprinkle the chicken all over with salt and pepper. Place it in the skillet and brown on all sides, cooking through, about 5 to 6 minutes. Reduce the heat to low and drizzle in the ½ cup buffalo wing sauce. Sprinkle in half of the sliced scallions. Toss to coat then turn off the heat.
  • When the squash are done, remove the baking sheet and flip the squash over. Use a fork to scrape some of the squash up. Season the squash with a pinch of salt and pepper. Drizzle on some buffalo wing sauce and blue cheese dressing or ranch, if you wish. Sprinkle on a little bit of cheddar. Next, layer on the chicken and divide the pieces evenly between the squash.
  • Top with the remaining cheddar and the blue cheese. Place back in the oven and cook for another 15 minutes, until all the cheese is bubbly and warm.
  • Remove the squash from the oven. Stir together the remaining green onions, cilantro and chives. Sprinkle them all over the squash. Drizzle with more wing sauce if you'd like and top with crumbled blue cheese if you wish. Serve!
  • These are delish for lunch/dinner leftovers too. I simply wrap the entire squash in foil and refrigerate. Then I reheat in a low oven (like 300 degrees) for 20 minutes or so until warm.

buffalo chicken spaghetti squash

I am convinced!

The post Baked Buffalo Chicken Spaghetti Squash. appeared first on How Sweet Eats.

Spaghetti Squash Pasta with Garlicky Alfredo Sauce

If you’re looking for a lighter way to indulge in cheesy alfredo pasta, look no further than this 8-ingredient spaghetti squash pasta. It’s easy to make and features a creamy, garlicky, and (undetectably) vegan alfredo sauce. Let us show you how …

Spaghetti Squash Pasta with Garlicky Alfredo Sauce

If you’re looking for a lighter way to indulge in cheesy alfredo pasta, look no further than this 8-ingredient spaghetti squash pasta. It’s easy to make and features a creamy, garlicky, and (undetectably) vegan alfredo sauce. Let us show you how it’s done!

Origins of Alfredo

While fettuccini alfredo originated in Italy, it’s not the cream-based sauce you might think! We were surprised, too. It turns out the authentic Italian version is made with just pasta, butter, and Parmesan cheese.

Spaghetti Squash Pasta with Garlicky Alfredo Sauce from Minimalist Baker →

Instant Pot Spaghetti Squash (20 Minutes!)

Just when we thought making spaghetti squash couldn’t get any easier, the Instant Pot swoops in with record speed: 20 minutes from start to finish!
This Instant Pot method yields perfectly stringy, tender spaghetti squash that requires just 1 pot and …

Instant Pot Spaghetti Squash (20 Minutes!)

Just when we thought making spaghetti squash couldn’t get any easier, the Instant Pot swoops in with record speed: 20 minutes from start to finish!

This Instant Pot method yields perfectly stringy, tender spaghetti squash that requires just 1 pot and 1 ingredient! Perfect for marinara, pesto, alfredo sauce, and beyond. Let us show you how it’s done!

Instant Pot Spaghetti Squash

First things first, it’s important to get a squash that will fit in your Instant Pot!

Instant Pot Spaghetti Squash (20 Minutes!) from Minimalist Baker →

Spaghetti Squash Lasagna

Spaghetti squash lasagna is a deliciously satisfying no noodle spin on the classic! It’s full of so much flavor, you won’t miss the noodles. One look at that photo and we’re pulling up our sleeves to get cooking: are you? Meet your new favorite dream-boat meal: baked Spaghetti Squash Lasagna! This delicious no-noodle spin on the classic so satisfying, you’ll find yourself dreaming about the next time you get to eat it. It’s naturally gluten-free yet cheesy enough that you won’t miss the noodles. Mix those squash noodles with ricotta and Parmesan, then bake them with marinara and gooey mozzarella on top. This one went over very well in this household…even the 3 year old approved. How to make spaghetti squash lasagna: basic steps This spaghetti squash lasagna is very easy to make! But it does take a bit of time. Why? Spaghetti squash can take up to 1 hour to roast. Yes, everyone’s favorite squash is a little high maintenance like that. But never fear! Once your squash is roasted, it’s terribly easy to put together. Here’s what to do: Step 1 (40 minutes to 1 hour*): Roast the squash! See How to Cook Spaghetti Squash. *Note: Using the […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Spaghetti squash lasagna is a deliciously satisfying no noodle spin on the classic! It’s full of so much flavor, you won’t miss the noodles.

Spaghetti squash lasagna

One look at that photo and we’re pulling up our sleeves to get cooking: are you? Meet your new favorite dream-boat meal: baked Spaghetti Squash Lasagna! This delicious no-noodle spin on the classic so satisfying, you’ll find yourself dreaming about the next time you get to eat it. It’s naturally gluten-free yet cheesy enough that you won’t miss the noodles. Mix those squash noodles with ricotta and Parmesan, then bake them with marinara and gooey mozzarella on top. This one went over very well in this household…even the 3 year old approved.

How to make spaghetti squash lasagna: basic steps

This spaghetti squash lasagna is very easy to make! But it does take a bit of time. Why? Spaghetti squash can take up to 1 hour to roast. Yes, everyone’s favorite squash is a little high maintenance like that. But never fear! Once your squash is roasted, it’s terribly easy to put together. Here’s what to do:

  1. Step 1 (40 minutes to 1 hour*): Roast the squash! See How to Cook Spaghetti Squash.
    *Note: Using the Instant Pot cuts this time in half.
  2. Step 2 (15 minutes): Make the filling and layer it up.
  3. Step 3 (10 minutes): Bake it until the cheese melts.
Spaghetti squash lasagna

Tips on how to cook spaghetti squash

The main task for this spaghetti squash lasagna is (no surprise!)…cooking the spaghetti squash. Here’s what to know about cooking this tough yellow squash:

  • Slice lengthwise to serve in “bowls”. Usually we slice the squash around the middle to get the longest noodles (see How to Cook Spaghetti Squash). But if you want to serve it in natural bowls, cit it lengthwise.
  • Roasting is the best method. Roast your squash at 400 degrees until it’s tender, 40 to 55 minutes.
  • Separate into noodles with a fork. Scrape out the cut sides with a fork: instant noodles!
  • Allow to steam 5 minutes in a colander. This helps to remove excess liquid.

Alternative method: Instant Pot!

Want to speed up the cook time? You can cook your spaghetti squash in the Instant Pot, with one caveat: you’ll have to cook them one at a time. This spaghetti squash lasagna calls for 2 squash, but only 1 can fit in an Instant Pot at a time.

The Instant Pot is significantly quicker: it takes only 13 minutes for the squash to cook. So even cooking two squash, it takes about half the time to pressure cook them. Score!

How to make spaghetti squash lasagna

Spaghetti squash lasagna filling ingredients & add-in ideas!

Once you’ve cooked up that spaghetti squash, the rest of the lasagna recipe is a breeze! Here’s what you’ll need for the filling, including an idea for some add-ins:

  • Ricotta cheese
  • Parmesan cheese
  • Mozzarella cheese
  • Italian seasoning
  • Spaghetti sauce: Use your favorite brand to keep this quick and easy. There are lots of great brands on the market these days that are minimally processed.
  • Add-in idea: To make it more filling, add plant-based crumbles! We used to avoid these, but lately there have been less processed versions on the market. For more details, see our Quick Chili recipe. You can also add cooked and drained ground beef for meat eaters.

Bake it in the shells, or use a baking dish!

The fun part about this spaghetti squash lasagna is that you can bake it in the shells for beautiful presentation! But it’s not required. Here are a few notes about both:

  • Bake it in the shell: When you scoop out the spaghetti squash strands with a fork, keep the skin of the squash in tact. It forms a natural shell that you can use for baking it! Pros: it’s beautiful. Cons: it’s pre-portioned so you can’t choose how much you want, and it’s harder to serve to a crowd. Kids also seem to prefer the next option.
  • Bake it in a 9 x 9 baking dish: Or, throw it into a 9 x 9 baking dish! It works just as well and takes a little less time to assemble. Pros: It’s easier to serve to a crowd, and seems more like “real” lasagna. Cons: It’s not nearly as stunning to look at.
Spaghetti squash lasagna

Make ahead tips for spaghetti squash lasagna

Can you make ahead parts of this spaghetti squash lasagna for easy prep? Absolutely. Here are a few options to choose from:

  • Roast the squash in advance. Simply roast your squash in advance and refrigerate until you want to bake. Some liquid may accumulate while it refrigerates: just pour it off. While the oven preheats, layer the ingredients. Increase the final bake time a little since you’ll be baking the noodles from cold (or warm them in the microwave before assembling).
  • Don’t assemble in advance. You might be tempted to assemble it then refrigerate, but we advise against this. Moisture can accumulate in the fridge, making it overly watery. Simply roast the squash in advance per above: you can layer it while the oven preheats and there’s no time lost!

Sides to serve with spaghetti squash lasagna

This spaghetti squash lasagna is a total show stopper that everyone will love! While it’s a great naturally gluten free and keto dinner option, it works for anyone no matter their eating preferences. Here are a few ways we’d accessorize it to make a healthy dinner (though on a weeknight, we usually just do non-recipes like raw veggies or a throw together salad):

We hope you love it as much as we do! Let us know in the comments below.

Spaghetti squash recipe

This spaghetti squash lasagna recipe is…

Vegetarian and gluten-free.

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Spaghetti squash lasagna

Favorite Spaghetti Squash Lasagna


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 minutes
  • Yield: 4 to 6
  • Diet: Vegetarian

Description

This spaghetti squash lasagna is a deliciously satisfying no noodle spin on the classic! It’s full of so much satisfying flavor, you won’t miss the noodles.


Ingredients

  • 2 medium spaghetti squash
  • Olive oil
  • 1 1/2 cups ricotta cheese
  • 1 1/4 cup shredded Parmesan cheese, divided
  • 1 teaspoon each dried thyme, basil and oregano OR 1 tablespoon Italian seasoning
  • 1 1/2 to 2 teaspoons kosher salt
  • 2 1/2 cups spaghetti sauce or marinara, your favorite brand (24 ounce jar)*
  • 1/2 cup shredded mozzarella cheese
  • Fresh basil, for garnish

Instructions

  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Roast the spaghetti squash: Using a small sharp paring knife, cut the spaghetti squash around the middle lengthwise. To cut, pierce the knife into the squash and swing down, making small slices around the squash until it breaks in half. Use the knife to cut around the seeds, and then scoop them out with a spoon. Rub the insides of the squash with 2 teaspoons olive oil total. Place the halves on baking sheet cut side down, and roast 40 to 55 minutes, depending on the size and freshness of the squash, until tender all the way through when pierced with a fork. Alternative method: Go Instant Pot Spaghetti Squash and cook the 2 squash separately (they each cook in 13 minutes).**
  3. Meanwhile, prepare the filling: In a large bowl, combine the ricotta cheese, 1 cup of the Parmesan cheese, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Stir to combine.
  4. Make the squash noodles and steam 5 minutes: Allow the squash to cool slightly, then use a fork to scrape out the squash into “spaghetti” strands into a colander. Save the hard “shell” of the squash to use for serving, or you can use a 9 x 9 baking dish. Allow the squash to steam in sink for 5 minutes.
  5. Season the noodles: Place the noodles in a large bowl. Mix in 1 teaspoon kosher salt, 1 tablespoon olive oil, and the Italian seasoning. Add the cheese mixture and stir gently to combine (don’t overmix). Now for the important part: taste the noodles and add up to 1/2 teaspoon more salt, until the flavor pops. The exact amount will depend on the weight of your squash and the brand of ricotta. We typically end up adding between 1/4 to 1/2 teaspoon more. 
  6. Layer the lasagna: Using the 4 squash shells or a 9 x 9 baking dish, do the following: place a layer of the cheesy squash and top it with a layer of 1 cup sauce (split among the shells if desired). Then top with the final layer of cheesy squash and the remaining 1 1/2 cups sauce. Sprinkle the top with 1/2 cup shredded mozzarella cheese and the remaining 1/4 cup Parmesan cheese (split across the 4 shells or in the pan).
  7. Bake: Place in the oven and bake 10 to 12 minutes until cheese is melted. Top with torn or chopped fresh basil. 

Notes

*To make a more filling spaghetti squash lasagna, simmer 1 1/2 cups frozen plant-based crumbles in the sauce for 1 to 2 minutes before serving. Or, cook and drain 3/4 pound ground beef and add it to the sauce.

**Make ahead tips:  Roast your squash in advance and refrigerate until you want to bake. Some liquid may accumulate while it refrigerates: pour it off before assembling. While the oven preheats, layer the ingredients. Increase the final bake time a little since you’ll be baking the noodles from cold (or warm them in the microwave before assembling). Don’t be tempted assemble in advance and refrigerate; too much liquid accumulates while in the fridge, so we don’t recommend this. 

  • Category: Main Dish
  • Method: Baked
  • Cuisine: American

Keywords: Spaghetti squash lasagna

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Broccoli Cheddar Stuffed Spaghetti Squash.

Dinner tonight is broccoli cheddar spaghetti squash! Oh my. I mean, I could get my veggies in like this every day. I crave anything broccoli cheddar and this melty, cheesy broccoli sauce stuffed into tender spaghetti squash noodles does not disappoint. It’s satisfying and comforting and tasted like heaven! It seriously blows my mind that […]

The post Broccoli Cheddar Stuffed Spaghetti Squash. appeared first on How Sweet Eats.

Dinner tonight is broccoli cheddar spaghetti squash! Oh my.

broccoli cheddar stuffed spaghetti squash

I mean, I could get my veggies in like this every day.

cheesy broccoli cheddar spaghetti squash

I crave anything broccoli cheddar and this melty, cheesy broccoli sauce stuffed into tender spaghetti squash noodles does not disappoint. It’s satisfying and comforting and tasted like heaven!

It seriously blows my mind that I didn’t enjoy anything broccoli cheddar when I was kid. Actually, I’m pretty sure that I would order broccoli cheddar stuffed potatoes and just eat the cheddar and the potato. Riddle me that.

fresh roasted spaghetti squash

These days, broccoli competes for my number one favorite vegetable. It absolutely blows my mind. If you would have told me when I started this blog that I’d actually learn to love almost every vegetable, I would have laughed in your face. Hysterically.

Super glad things have changed around here! If I can become a veggie lover, anyone can. Trust me.

So!

Much like my spaghetti squash parmesan, this is a staple for us when it comes to cozy fall weeknight dinners. The kids love that they can have a “bowl” made of squash and it helps that the mixture is fully of golden brown bubbly cheese. 

cheesy melty broccoli cheddar

It also comes together so easily! The worst part is probably having to actually CUT the squash. But you gotta cut it in half! (P.S. here’s a little trick to make it easier.)

First, you roast the squash so you can scrape the noodles a bit. The edges get golden and caramely and smell incredible. While the squash is in the oven, you sauté some broccoli and shallot and garlic and stir in milk and cheese, making a quick cheesy sauce. 

stuffed the spaghetti squash with broccoli cheddar

Then you stuff the broccoli cheddar mixture into the squash boats, sprinkle with a little more cheese and breadcrumbs and bake until bubbly.

Yessss.

Bake until bubbly.

broccoli cheddar stuffed spaghetti squash

Oh my word.

This is so, so delicious. So hearty, but kind of light at the same time if that makes sense? It’s weeknight perfection.

It will become a new favorite dinner!

broccoli cheddar stuffed spaghetti squash

Broccoli Cheddar Spaghetti Squash

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Broccoli Cheddar Spaghetti Squash

This broccoli cheddar spaghetti squash is so comforting and satisfying. Tender squash noodles stuffed with melty, cheesy broccoli. Delish!
Course Main Course
Cuisine American
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Author How Sweet Eats

Ingredients

  • 2 spaghetti squash, cut in half with seeds scraped out
  • salt and pepper
  • 1 tablespoon olive oil
  • 1 shallot, diced
  • 2 garlic cloves, minced
  • 3 cups broccoli florets
  • 1 cup milk
  • 2 cups grated white cheddar cheese
  • ¼ cup seasoned panko breadcrumbs

Instructions

  • Preheat the oven to 400 degrees F. Preheat the oven to 425 degrees F. Line a baking sheet with foil and spray with nonstick spray.
  • Slice the spaghetti squash in half lengthwise and scrape out the sides. Brush the cut sides with olive oil. Place the squash cut-side down on a baking sheet. Roast for 25 minutes.
  • While the squash is roasting, heat the olive oil in a skillet over medium-low heat. Add the shallots and garlic and cook for 2 minutes. Stir in the broccoli florets and cook, stirring often, for 6 to 8 minutes, until they are slightly softened. Stir in the milk and cook for 1 to 2 minutes, until it is warmed through. Stir in 1 cup of the cheddar and turn off the heat. Stir until the cheddar melts.
  • Remove squash from the oven and flip them over. Use a fork to scrape some of the squash. Season the squash with salt and pepper. Evenly distribute the broccoli cheddar mix in each squash bowl. Sprinkle the remaining cheddar on top. Sprinkle on the breadcrumbs.
  • Return the sheet to the oven and bake 10 to 15 minutes, until the cheese is golden and bubbly.

broccoli cheddar stuffed spaghetti squash

Those golden cheese bits. OMG.

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