Broccoli Cheddar Spaghetti Squash Casserole

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: cottage cheese

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheddar

💰Cheaper: colby jack cheese

Colby jack is often less expensive than cheddar.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Pecorino is often cheaper than parmesan.

Preheat oven to 400°F and line a baking sheet with parchment paper.

Poke a few holes in rind of spaghetti squash with a fork, then cut squash in half lengthwise and scoop out seeds.

Drizzle inside of squash with olive oil and sprinkle with salt and pepper. Place cut side down on baking sheet and roast until fork tender, 45-60 minutes.

While squash bakes, steam the broccoli until bright green and just fork tender. Drain and set aside.

To make the sauce, melt butter in a medium saucepan over medium heat. Whisk in flour and cook 1 minute.

Gradually whisk in milk and cook until thickened, about 5 minutes. Season with salt and pepper and remove from heat.

Working in batches, whisk in cheddar cheese until melted. Set aside.

When spaghetti squash is cool enough to handle, scrape flesh out with a fork into strands. Using a clean kitchen towel, squeeze out as much liquid as you can.

Place in a large bowl and use a fork to fluff strands. Add broccoli and cheese sauce and stir to combine.

Transfer to an 8x8 baking dish. Top with breadcrumbs and spray lightly with cooking oil. Reduce oven to 375°F and bake until bubbly and breadcrumbs are golden brown, about 30 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens