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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Broccoli Cheddar Spaghetti Squash Bake Recipe
Ingredients
- 3 cups Broccoli Florets Chopped into bite size pieces
- 1 tablespoon Sunflower Oil Or any other high heat oil
- 1 whole Spaghetti Squash Large, roasted (about 5 cups)
- 6 ounces Plain Greek Yogurt
- 3/4 cup Sharp Cheddar Cheese Shredded
- 1/2 cup Gruyere Cheese Shredded
- 1 Egg Beaten
- 1 teaspoon Garlic Powder
- Salt and Pepper To taste
Instructions
- Preheat oven to 375°F and grease a large casserole dish or a 9 x 13’’” baking dish.
- After the spaghetti squash has been roasted, scrape out the strands and transfer it to a large bowl lined with a kitchen towel or a few layers of paper towels. This step will help absorb some of the extra liquid.
- Remove the towel from the bowl and then add the yogurt, cheese (reserve a little for topping), egg and seasonings. Stir together until well-combined and set aside.
- Once the oven is preheated, toss the broccoli in the oil and salt & pepper then place it into the casserole dish. Cook in the preheated oven for 7-10 minutes so that it is very lightly roasted then remove from the oven and allow to cool for a few minutes.
- Add the broccoli to the bowl, mix together and then pour the mixture into the greased casserole dish. Sprinkle with remaining cheese and then bake for 40 minutes. Turn the oven to broil for 2-3 minutes so that the cheese is golden and bubbly then allow to cool for a few minutes before serving.
Notes
- To save time, you can roast the squash the day before and store it in a container with a towel or paper towels to help absorb the extra moisture. You can learn how to roast a spaghetti squash on my site, or how to microwave a spaghetti squash here on Food Fanatic.