Broccoli Cheese Spaghetti Squash Boats
These Broccoli Cheese Spaghetti Squash Boats are a cozy, veggie-packed dinner with all the creamy, cheesy comfort of mac and cheese—minus the carbs. Roasted spaghetti squash is filled with tender broccoli and a garlic cream sauce, then topped with melty cheddar for a satisfying vegetarian meal.
Ingredients
- 1 medium 3 lb spaghetti squash
- ½ tsp olive oil or avocado oil
- Salt and pepper to taste
- 2 cups chopped broccoli
- 2 –3 cloves garlic minced
- ½ cup heavy cream
- 1 Tbsp cream cheese optional
- ¼ tsp garlic powder
- ½ cup grated parmesan cheese
- ¼ cup shredded cheddar cheese plus extra for topping
Instructions
- Preheat oven to 400°F. Microwave squash for 3–5 min.
- Cut, deseed, oil, and season.
- Roast cut-side down 35–40 min until tender. Fluff with fork.
- While roasting, sauté broccoli and garlic in oil until tender.
- Add cream and cream cheese, stir.
- Once bubbling, remove from heat and whisk in parmesan. Season to taste.
- See full steps with tips & photos → https://mischacrossing.com/broccoli-cheese-spaghetti-squash-boats/
Notes
- Use frozen broccoli (thawed and drained) for convenience.
- Add crumbled bacon or rotisserie chicken for extra protein.
- Swap heavy cream with half-and-half or milk for a lighter version.
- Store leftovers in the fridge for up to 3 days and reheat in the oven or microwave.