Broccoli Cheddar Spaghetti Squash Bake brings comfort to winter. Healthy and satisfying.
Winter time is all about feeling cozy and comfortable. It’s about putting on your favorite flannel pajamas, curling up with a soft blanket in that spot of your couch that feels like it was meant to fit your body, and spooning mouthfuls of warm cheesy goodness into your mouth.
You know what I’m talking about, right?
The quintessential comfort food that has a way of making everything feel better? Like sunshine on a cold and gloomy winter day.
As much as I love to indulge in a big carb-y bowl of macaroni and cheese in the winter, the shorter and darker days have left me with little time and energy to burn the extra calories off. But I’m still craving it like crazy, so this recipe is my answer to that problem.
Spaghetti squash replaces pasta for a lower carbohydrate option that packs in extra nutrition, and low-fat plain Greek yogurt keeps it nice and creamy without adding a ton of unnecessary calories and fat.
To keep that comforting cheesy flavor, I used a combination of Gruyere and sharp cheddar, which I personally think make THE BEST combo for macaroni and cheese. However I recommend buying a block of sharp cheddar and shredding it yourself. The pre-shredded kind is never as flavorful for some reason. I think it’s because of the love that comes from using your arm muscles while you cook.
This casserole is satisfying enough on its own but I like to serve it along with a side of protein for a little extra staying power.
If you’re looking for more spaghetti squash recipes, I highly recommend checking out my spaghetti squash burrito bowls and Natalie's spaghetti squash with walnut-carrot sauce too. On my site, there’s a tutorial on how to roast spaghetti squash, plus the recipe is a big hit. Either one is sure to satisfy your craving without all of the extra carbs!
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