Broccoli Cheese Spaghetti Squash Boats – Low-Carb & Cheesy Comfort

These Broccoli Cheese Spaghetti Squash Boats are the ultimate cozy, low-carb comfort food.

Roasted spaghetti squash halves are fluffed into delicate strands and loaded with a rich, cheesy broccoli cheese sauce that’s full of flavor and nutrients.

a healthy twist on mac and cheese—and the best part? It’s all baked right into the squash shell for an easy, no-fuss meal.

Whether you’re meal prepping, cutting back on carbs, or just looking for a hearty vegetarian dinner, these cheesy spaghetti squash boats check every box.

They’re creamy, satisfying, and sneak in a full serving of veggies in the most delicious way.

Why You’ll Love This Recipe

Naturally low-carb and gluten-free – Great for clean eating

Cheesy and comforting – Rich broccoli cheese flavor without pasta

Easy meal prep option – Roast ahead and reheat later

One pan, minimal mess – Serve right in the squash shells

Customizable – Add protein, spice, or extra veggies

Kid-friendly – A sneaky way to enjoy more vegetables

What You’ll Need (Ingredient Highlights)

Spaghetti squash – Roasts into tender strands, a great pasta substitute

Olive oil or avocado oil – Light coating for roasting

Fresh broccoli – Chopped small for even cooking and texture

Garlic – Freshly minced for flavor depth

Heavy cream – Forms the base of the creamy cheese sauce

Cream cheese – Optional but adds a luscious tang

Parmesan cheese – Salty, nutty, and melts beautifully

Cheddar cheese – Adds sharp flavor and meltability

Salt, pepper, garlic powder – Key seasonings to balance flavors

Pro Tips Before You Start

Microwave the squash before cutting – A quick 3–5 minutes makes slicing safer and easier

Chop broccoli finely – Helps it cook fast and blend seamlessly into the sauce

Don’t over-roast – Squash should be fork-tender but not mushy

Let the pudding cool slightly – Keeps the sauce from getting grainy when adding cheese

Use freshly shredded cheese – It melts better than pre-packaged

How to Make Broccoli Cheese Spaghetti Squash Boats

Step 1: Roast the Spaghetti Squash

Preheat oven to 400°F.

Microwave the squash for 3–5 minutes (after poking a few holes with a knife) to soften it for easier cutting.

Trim the ends for stability and cut in half lengthwise.

Scoop out seeds, brush the flesh with olive oil, and season with salt and pepper.

Place cut-side down on a baking sheet and roast for 35–40 minutes, or until tender.

When cool enough to handle, flip and fluff the strands with a fork.

Step 2: Prepare the Broccoli Cheese Sauce

Finely chop broccoli and mince garlic.

Heat a drizzle of olive oil in a skillet over medium-high heat.

Sauté broccoli and garlic until bright green and tender, about 3–4 minutes.

Add ½ cup heavy cream and 1 tablespoon cream cheese (optional). Stir until bubbling.

Remove from heat, then whisk in ½ cup grated parmesan.

Season with ¼ tsp garlic powder, salt, and pepper to taste.

Step 3: Assemble and Serve

Spoon the creamy broccoli mixture into each fluffed squash boat.

Top with ¼ cup shredded cheddar cheese (plus extra if you love it cheesy).

Return to the warm oven for 5–10 minutes to melt the cheese.

Serve hot, straight from the squash shell!

What to Serve with Broccoli Cheese Spaghetti Squash Boats

Side salad – A crisp green salad with lemon vinaigrette

Garlic bread – If carbs aren’t a concern

Grilled protein – Like chicken or shrimp for a full meal

Roasted veggies – Carrots, asparagus, or Brussels sprouts

Sparkling water with lemon – Light and refreshing drink pairing

Variations & Substitutions

Make it spicy – Add crushed red pepper or jalapeños to the cheese sauce

Add protein – Stir in cooked chicken, ground turkey, or sausage

Swap the cream – Use coconut milk or half-and-half for a lighter version

Try different cheeses – Gruyère, Monterey Jack, or mozzarella work beautifully

Use frozen broccoli – Just thaw and squeeze out moisture before sautéing

Storage & Reheating Tips

Fridge – Store leftovers in an airtight container for up to 4 days

Reheat – Warm in the oven at 350°F until heated through, or microwave in short bursts

Make ahead – Roast squash and prep sauce separately; assemble when ready

Freeze? – Not recommended; the squash becomes too watery when thawed

Meal prep style – Transfer into a casserole dish for bulk reheating and serving

FAQs

Can I roast the squash ahead of time?
Yes! Store roasted squash in the fridge for 3–4 days before assembling.

Do I have to use cream cheese?
No, it’s optional—but it adds great creaminess and a subtle tang.

Is this gluten-free?
Yes, this recipe is naturally gluten-free with no modifications needed.

Can I make this vegan?
Use plant-based cream, dairy-free cheese, and vegan butter or oil.

Is spaghetti squash healthy?
Very—it’s low in calories, high in fiber, and a great alternative to pasta.

How do I know when the squash is cooked?
It should be tender enough to pierce with a fork and easily form strands when fluffed.

Final Thoughts

These Broccoli Cheese Spaghetti Squash Boats deliver all the cozy flavor of a classic cheesy broccoli casserole with a light and wholesome twist.

Whether you’re watching carbs, eating more veggies, or just want something comforting and satisfying, this dish has your back—plus, it’s fun to eat right out of the squash shell!