Cheesy Broccoli Cheddar Spaghetti Squash

🛒 Ingredients

• 1 medium spaghetti squash (about 2½ lbs.)

• 1 tablespoon neutral oil (such as vegetable or canola)

• 1¾ teaspoons kosher salt, divided (plus more to taste)

• 6 oz. broccoli, cut into 1-inch florets (about 1¼ cups)

• 1 tablespoon plus ¼ cup water, divided

• 3 tablespoons unsalted butter

• ½ yellow onion, finely chopped

• 3 garlic cloves, minced

• 1 tablespoon all-purpose flour

• ½ cup whole milk

• 4 oz. cheddar cheese, shredded and divided (about 1 cup)

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🍳 Directions

Step 1:
Arrange a rack in the center of the oven and preheat to 400°F.
Cut the spaghetti squash in half lengthwise and scrape out the seeds. Rub the inside of each half with oil and season with 1 teaspoon salt. Place cut-side down on a baking sheet.

Step 2:
Roast the squash until tender and browned, 35–45 minutes. Let cool slightly.

Step 3:
Meanwhile, place the broccoli in a medium heatproof bowl and season with ¼ teaspoon salt. Add 1 tablespoon water to the bottom of the bowl. Cover and microwave for 1 minute. Stir, then continue microwaving in 30-second increments until the broccoli is bright green and fork-tender, about 30 seconds to 1 minute more. Uncover and let cool slightly.

Step 4:
In a large skillet over medium heat, melt the butter. Add the onion, season with ½ teaspoon salt, and cook, stirring occasionally, until tender and sweet, about 7–8 minutes.
Add the garlic and cook until fragrant, about 1 minute.
Sprinkle in the flour and cook, stirring constantly, until a bubbling paste forms, about 1 minute more.

Step 5:
Slowly whisk in the milk and remaining ¼ cup water. Bring to a simmer over medium-high heat and cook, stirring occasionally, until thickened, about 1–2 minutes.
Remove from heat and fold in 3 oz. of the shredded cheddar until a smooth cheese sauce forms. Season with more salt if needed.

Step 6:
Using two forks, shred the spaghetti squash into strands. Measure out 3 cups of squash and transfer to the skillet (reserve any extra squash for another use). Add the broccoli and toss everything to coat in the cheese sauce.

Step 7:
Spoon the cheesy squash mixture back into the squash shells. Sprinkle the tops with the remaining 1 oz. shredded cheddar.

Step 8:
Preheat the broiler. Broil the stuffed squash, watching closely, until the cheese is melty and blistered, 1–2 minutes.