Broccoli Cheddar Stuffed Spaghetti Squash

Happy Tuesday! 

We are slowly digging out here and I am excited to be getting out of the house this morning! As I mentioned yesterday Jonas provided me with many, many hours to experiment in the kitchen. Here is the first! 

On Friday night I was craving broccoli cheddar soup in a bread bowl – you know like Panera style, basically heaven. I had cheddar and broccoli and a spaghetti squash on hand… I figured I could emulate the feeling of eating out of a bread bowl by eating out of a squash bowl – right? 

Roasting the squash with olive oil, sea salt and pepper before stuffing it helps to bring out the flavor.

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Roast broccoli, onion and garlic. Brown ground turkey in a frying pan. Mix with cheese sauce.

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Stuff and bake! 

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Enjoy! 

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It tasted like a cross between macaroni and cheese and a shepherds pie, can’t go wrong with that! The squash really absorbed the cheese sauce and my bread bowl craving came close to being satisfied. It was just the comfort food I was craving as we watched the first few inches of snow fall! 

I added ground turkey for some protein, but you could leave it out or just as easily use ground beef, ground chicken or even tofu! 

 

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Broccoli Cheddar Stuffed Spaghetti Squash


  • Author: Chocolate Covered Cheetah
Scale

Ingredients

  • 1 large spaghetti squash
  • 3 cups broccoli
  • 2 cloves garlic, crushed
  • 1 cup onion, chopped
  • 4 tbs olive oil
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 1 lb. ground turkey meat
  • Cheese Sauce
  • 3 tbs butter
  • 3 tbs flour
  • 1 cup whole milk
  • 6 oz. cheddar cheese
  • sea salt and pepper to taste

Instructions

  1. Preheat Oven to 400 degrees
  2. Cut spaghetti squash in half the long way, remove seeds
  3. Drizzle with olive oil, sea salt and pepper
  4. Bake for 40 mins
  5. Toss broccoli, onions and garlic with olive oil, sea salt and pepper
  6. Spread onto baking sheet and bake for 30 mins, tossing once after 15 mins
  7. While the vegetables are baking fry the turkey and make cheese sauce
  8. In a small frying pan, brown the turkey meat over medium heat, set aside
  9. Over medium heat, melt butter, whisk in flour until it thickens
  10. Slowly add the whole milk until butter and flour mixture combines
  11. Melt in the cheddar cheese, 1 ounce at a time
  12. Add sea salt and pepper to taste
  13. Remove vegetables from oven
  14. In a large bowl combine the roasted vegetables and browned turkey
  15. Mix in cheese sauce
  16. Remove squash from oven
  17. Fill each side with 1/2 the cheese mixture
  18. Bake another 20 mins
  19. Serve by slicing the squash or scooping into a bowl

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