Broccoli Cheddar Spaghetti Squash Boats

Dinner

Broccoli Cheddar Spaghetti Squash Boats

Roasted spaghetti squash and broccoli fold into a cheddar sauce, then brown under the broiler in their squash shells.

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Yield
4 servings
Cuisine
American

Serving ideas

Divide the warm squash boats into four portions.

Ingredients

See the ingredient checklist
  • 1 medium spaghetti squash, about 2 1/2 lb
  • 1 tbsp vegetable oil
  • 1 3/4 tsp kosher salt, divided, plus more as needed
  • 6 oz broccoli, cut into 1-inch florets
  • 3 tbsp unsalted butter
  • 1/2 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tbsp all-purpose flour
  • 1/2 cup whole milk
  • 1/4 cup water for the sauce
  • 1 tbsp water for steaming the broccoli
  • 4 oz shredded cheddar, divided, about 1 cup

Before you cook

Save any extra shredded squash for another use.

How to make Broccoli Cheddar Spaghetti Squash Boats

  1. Heat the oven to 400°F. Halve the squash lengthwise, scoop out the seeds and rub with oil and 1 teaspoon salt. Roast cut side down for 35 to 45 minutes until tender. Cool slightly.

  2. Combine broccoli with 1/4 teaspoon salt and 1 tablespoon water. Cover and microwave for 1 minute, then in 30-second bursts until fork-tender.

  3. Melt butter over medium and cook onion and 1/2 teaspoon salt about 7 minutes. Stir in garlic for 1 minute, then flour for 1 minute. Whisk in milk and 1/4 cup water and simmer 1 to 2 minutes until thickened. Off heat, stir in 3/4 cup cheddar.

  4. Shred the squash flesh with forks. Add 3 cups to the sauce with broccoli. Fill the squash shells with the mixture, sprinkle with remaining cheddar and broil 1 to 2 minutes until browned.

The full recipe

Check off ingredients as you get them ready.

The ingredient list scales when you change the servings. Adjust any quantities mentioned in the steps to match your batch.

Broccoli Cheddar Spaghetti Squash Boats

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Roasted spaghetti squash and broccoli fold into a cheddar sauce, then brown under the broiler in their squash shells.
Print Recipe
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Ingredients Instructions Notes

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Ingredients
  

  •  
    1 medium spaghetti squash about 2 1/2 lb
  • 1 tbsp vegetable oil
  •  
    1 ¾ tsp kosher salt, divided plus more as needed
  •  
    6 oz broccoli, cut into 1-inch florets
  • 3 tbsp unsalted butter
  •  
    ½ medium yellow onion, finely chopped
  •  
    3 cloves garlic, minced
  • 1 tbsp all-purpose flour
  • ½ cup whole milk
  •  
    ¼ cup water for the sauce
  •  
    1 tbsp water for steaming the broccoli
  •  
    4 oz shredded cheddar, divided about 1 cup

Instructions
 

  1. Heat the oven to 400°F. Halve the squash lengthwise, scoop out the seeds and rub with oil and 1 teaspoon salt. Roast cut side down for 35 to 45 minutes until tender. Cool slightly.
  2. Combine broccoli with 1/4 teaspoon salt and 1 tablespoon water. Cover and microwave for 1 minute, then in 30-second bursts until fork-tender.
  3. Melt butter over medium and cook onion and 1/2 teaspoon salt about 7 minutes. Stir in garlic for 1 minute, then flour for 1 minute. Whisk in milk and 1/4 cup water and simmer 1 to 2 minutes until thickened. Off heat, stir in 3/4 cup cheddar.
  4. Shred the squash flesh with forks. Add 3 cups to the sauce with broccoli. Fill the squash shells with the mixture, sprinkle with remaining cheddar and broil 1 to 2 minutes until browned.

Notes

Save any extra shredded squash for another use.
Adapted from Taylor Ann Spencer, Delish.

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