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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
- 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.
- 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.
- 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.
- 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.
