Prepare to revolutionize your dinner routine with the most irresistible low-carb comfort food that'll make you forget all about traditional pasta! This Broccoli Cheddar Spaghetti Squash Casserole is a game-changing dish that combines the creamy, cheesy goodness you crave with a nutritious twist that'll have your taste buds dancing and your body thanking you. Whether you're a health-conscious foodie or simply looking to shake up your weeknight meal plan, this recipe is about to become your new obsession!
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 medium spaghetti squash
- 2 cups broccoli florets
- 1 cup shredded cheddar cheese
- 1/2 cup cream cheese
- 1/2 cup milk
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Cut the spaghetti squash in half lengthwise. Scoop out the seeds and discard or save for roasting.
- Drizzle the inside of the squash with olive oil and sprinkle with salt and pepper. Place cut-side down on the prepared baking sheet.
- Roast the squash for 35-40 minutes, or until the flesh is tender and easily scraped into spaghetti-like strands.
- While the squash is roasting, steam the broccoli florets until bright green and slightly tender, about 3-4 minutes. Drain and set aside.
- In a mixing bowl, combine cream cheese, milk, garlic powder, salt, and pepper. Whisk until smooth.
- Once the squash is done, use a fork to scrape the flesh into spaghetti-like strands directly into a casserole dish.
- Add the steamed broccoli to the squash strands and mix gently.
- Pour the cream cheese mixture over the squash and broccoli, stirring to coat evenly.
- Sprinkle shredded cheddar cheese over the top of the casserole.
- Bake in the oven for 10-15 minutes, or until the cheese is melted and bubbly.
- Remove from oven and let cool for 5 minutes before serving. Garnish with fresh herbs if desired.
Tips
- • For the most tender spaghetti squash, choose a medium-sized squash that feels heavy for its size and has a deep, golden color. • To make scraping the squash easier, let it cool for a few minutes after roasting before using a fork to create the spaghetti-like strands. • Don't overcook the broccoli - you want it bright green and slightly crisp to maintain its nutrients and texture. • For extra flavor, try adding a sprinkle of red pepper flakes or using a blend of cheeses like sharp cheddar and gruyère. • If you're meal prepping, this casserole can be assembled ahead of time and refrigerated. Just add an extra 5-10 minutes to the baking time if cooking from cold. • For a protein boost, consider adding cooked chicken or crispy bacon bits before the final cheese topping. • Make sure to drain the steamed broccoli well to prevent excess moisture in your casserole.
Nutrition Facts
Calories: 255kcal
Carbohydrates: g
Protein: 11g
Fat: 20g
Saturated Fat: 12g
Cholesterol: 54mg
