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homemade Broccoli Cheddar Stuffed Spaghetti Squash. photo

Broccoli Cheddar Stuffed Spaghetti Squash.

A cheesy, veggie-packed stuffed spaghetti squash that's simple to prepare and bakes to golden perfection.
Print Recipe Save it
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 4 servings

Equipment

  • Baking Sheet
  • Aluminum Foil
  • Skillet
  • Cutting Board
  • Knife
  • spoon or fork
  • Measuring cups and spoons

Ingredients
  

  • 2 spaghetti squash halved, seeds scraped out
  • salt and pepper to taste
  • 1 tablespoon olive oil divided
  • 1 shallot diced
  • 2 garlic cloves minced
  • 3 cups broccoli florets
  • 1 cup milk
  • 2 cups white cheddar cheese grated, divided
  • 1/4 cup seasoned panko breadcrumbs

Instructions
 

  • Preheat oven to 400°F (200°C). Line a baking sheet with foil and lightly spray with nonstick spray.
  • Slice each spaghetti squash lengthwise and scoop out the seeds. Brush the cut sides with about half of the olive oil and place cut-side down on the prepared baking sheet.
  • Roast the squash for 25 minutes, until the flesh is tender when pierced with a fork.
  • While the squash roasts, heat the remaining olive oil in a skillet over medium-low heat. Add the diced shallot and minced garlic and cook about 2 minutes until fragrant and softened.
  • Add the broccoli florets to the skillet and cook, stirring often, for 6–8 minutes until slightly softened.
  • Pour in the milk and warm for 1–2 minutes, then stir in 1 cup of the grated cheddar until melted and combined; remove from heat.
  • Remove the squash from the oven and flip each half cut-side up. Use a fork to scrape some of the squash flesh to create a bowl-like texture. Season the squash with salt and pepper.
  • Divide the broccoli and cheddar mixture evenly among the four squash halves. Sprinkle the remaining 1 cup of cheddar over each, then top with the seasoned panko breadcrumbs.
  • Return the baking sheet to the oven and bake 10–15 minutes more, until the cheese is melted and golden and the breadcrumbs are toasted.
  • Remove from oven and let cool a few minutes before serving.

Notes

  • Use a spoon to remove seeds before roasting.
  • Cut the squash carefully—use a sharp knife and stable surface.
  • Seasoned panko adds extra flavor and crunch.
  • Adjust milk amount for a creamier or thicker filling.