Easy Cheesy Bacon Broccoli Spaghetti Squash
A creamy, comforting, and lighter alternative to pasta, this cheesy spaghetti squash is loaded with crispy bacon, tender broccoli, and a rich homemade cheddar sauce, then baked until perfectly bubbly.
Equipment
- oven
- baking sheet
- large skillet
- mixing spoon
- knife
Ingredients
- 1 medium spaghetti squash
- 1 to 1 1/4 cups broccoli florets
- 1 cup shredded cheddar cheese
- 4 slices bacon
- 2 tbsp butter
- 2 cloves garlic, minced
- 1/2 small onion, chopped
- 2 tbsp all-purpose flour
- 1 cup milk
- 1 tbsp olive oil
- salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Cut the spaghetti squash in half, remove seeds, drizzle with olive oil, and season with salt and pepper. Roast cut-side down for 35–45 minutes until tender. Scrape into strands.
- Cook bacon in a skillet until crispy, then crumble. In the same pan, cook broccoli for 3–4 minutes until tender-crisp and set aside.
- Melt butter in the skillet. Cook onion until soft, then add garlic. Stir in flour and whisk for 1 minute. Gradually add milk, whisking until thickened. Add cheese and stir until smooth.
- Add spaghetti squash strands, broccoli, and bacon to the sauce. Mix until everything is evenly coated.
- Transfer mixture to squash shells or baking dish. Top with extra cheese and broil for 2–3 minutes until melted and bubbly. Serve warm.
Notes
Roast the squash cut-side down for better flavor. Avoid overcooking the broccoli to keep a slight crunch. Use freshly shredded cheese for smoother melting. Let the dish rest before serving to allow the sauce to thicken. You can swap bacon with mushrooms or turkey for a lighter version.
Nutrition
Calories: 320kcalCarbohydrates: 18gProtein: 16gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 45mgSodium: 480mgPotassium: 420mgFiber: 4gSugar: 5gVitamin A: 850IUVitamin C: 45mgCalcium: 220mgIron: 1.5mg
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