Cheesy Broccoli Spaghetti Squash

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories while still providing creaminess.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a cheesy flavor with fewer calories.

breadcrumbs

🥗Healthier: ground almonds

💰Cheaper: oats

Ground almonds provide crunch with lower carbs.

Preheat the oven to 400°F (200°C).

Cut the spaghetti squash in half lengthwise and remove all the seeds.

Drizzle olive oil, and season the inside of the squash with salt and pepper.

Cover the squash halves with aluminum foil and bake for 45 minutes.

While the squash is baking, chop the broccoli and mince the garlic.

In a large pan, heat olive oil over medium heat and sauté the garlic and broccoli until softened.

Add the shredded cheddar cheese, grated Parmesan, and heavy whipping cream to the pan. Stir until well combined.

Once the squash is done baking, scoop out the flesh and mix it into the broccoli mixture.

Fill the emptied squash halves with the broccoli mixture.

Top with additional cheese and bake until the cheese is melted and bubbly.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens