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Cheesy Spaghetti Squash Bake

Natalie Monson
  • minutes
  • Serves 4



medium – Spaghetti Squash

3 cups

– broccoli, florets

1 tbsp

– olive oil


small – onion

2 cloves

– garlic

1/4 cup

– flour, all-purpose

1 1/2 cups

– milk

1 cup

– vegetable broth

1/8 tsp

– salt

1/8 tsp

– black pepper, ground

2 cups

– cheddar cheese, shredded

1/8 cup

– Parmesan cheese, grated


  • Use big fry pan. Add chicken and season spaghetti squash with garlic salt, salt, pepper before adding topping Preheat the oven to 375 degrees F.
    Chop broccoli and onion. Mince garlic.
    Roast squash or cook in the InstantPot. Once cooked, scoop the strands of squash with a fork and place in a baking dish.
    Heat oil in a saucepan over medium heat. Add onions and garlic and cook about 2 minutes. Add chopped broccoli and cook until al dente. Stir in flour. Reduce heat to low and cook, stirring continually 3 - 4 minutes.
    Add milk and vegetable broth and continue whisking, raising heat to medium-high until it comes to a boil and becomes smooth and thick, about 2 minutes stirring; season with salt and pepper. Once it becomes thick, remove from heat, add cheddar cheese and mix well until cheese is melted.
    Pour mixture into the baking dish with the cooked spaghetti squash. Sprinkle Parmesan cheese on top. Bake for 25 to 30 minutes until golden. Add hot sauce or red pepper flakes.

    Alyson Harruff • 2018-10-18

1 person Recommend This Recipe