Cheesy Broccoli-Stuffed Spaghetti Squash Bowls

Cheesy Broccoli-Stuffed Spaghetti Squash Bowls are a modern makeover of twice-baked potatoes. Each roasted squash half gets stuffed with a mixture of shredded cheese, steamed broccoli florets, and basil pesto. Dinner done!

Easy. Family Pleasing. Vegetarian. Gluten Free.

Cheesy Broccoli-Stuffed Spaghetti Squash Bowls via #vegetarian

Spaghetti squash is my go-to winter squash because it cooks up quickly, and it’s super versatile. My boys love the mild flavor and I love its endless dinnertime possibilities. You can top it with just about any combo of ingredients:

Beans, sauteed bell pepper, and gooey cheese for Taco-Topped Spaghetti Squash Bowls

Meat-free crumbles, mushrooms, baby spinach, pasta sauce, and cheese for Spaghetti Squash with Meat-Free Bolognese Sauce

Never roasted a spaghetti squash before? Check out my how-to guide.

Cheesy Broccoli-Stuffed Spaghetti Squash Bowls via #vegetarian

We’ve always loved twice baked potatoes, but I’m impatient and prefer the 40 minutes it takes to roast spaghetti squash vs. the hour-plus for potatoes. And as far as I’m concerned, the squash is just as versatile as potatoes, and for some kids it might also be more fun. Think, spaghetti!

Cheesy Broccoli-Stuffed Spaghetti Squash Bowls via #vegetarian

A few words about cheese:

I recently posted a spinach mac & cheese recipe, and I got pushback from a reader on the use of low-fat cheese.

For years, I’ve used low-fat cheese in most of the recipes here on Meal Makeover Moms’ Kitchen. I am not a fan of fat-free cheese, because I don’t like the way it melts (or shall I say, the way it does not melt). But I’ve always had great luck with low fat in terms of the flavor and meltability.

Cheese provides calcium, protein, a complex mix of fats, and a flavor kids (and adults) adore. While I typically cook with low fat, lately, I’ve been turning more and more to full fat. Yes, the calories are higher, so when I use it, I use it in moderation. But I don’t worry about its impact on heart health like I used to. A growing body of intriguing new research shows that the calcium, some of the fats, and the good bacteria in cheese (cheese is a fermented food) may protect against heart disease by lowering blood pressure and raising our body’s good HDL cholesterol. I’m not talking about giant cheeseburgers here. Adding a small amount of luscious cheese to a diet rich in fruits, veggies (like spaghetti squash!), whole grains, nuts, and seeds is the goal. Think, healthy eating pattern.

Cheesy Broccoli-Stuffed Spaghetti Squash Bowls via #vegetarian

5.0 from 2 reviews
Cheesy Broccoli-Stuffed Spaghetti Squash Bowls
I'm just a little bit obsessed with spaghetti squash. No, make that a lot obsessed. Spaghetti squash is easy to prepare and it's nutritious, providing fiber and potassium. Once it's roasted and shredded into strands, you can top it with just about anything. For this recipe, I chose cute little steamed broccoli florets, which boosted the vitamin C, gooey cheese for bone-building calcium, and super-flavorful basil pesto.
Recipe type: Dinner
Serves: 4
  • Two 1½ to 1¾ pound spaghetti squash
  • 1 tablespoon extra virgin olive oil
  • 4 cups small broccoli florets
  • 1 cup + 4 tablespoons shredded part-skim or whole mozzarella cheese
  • ¼ cup grated Parmesan cheese
  • ¼ cup prepared basil pesto
  1. Preheat the oven to 400°F. Line a rimmed baking sheet with aluminum foil and lightly coat with nonstick cooking spray.
  2. Carefully trim off the squash stems. Cut squash in half lengthwise, and use a spoon to remove the seeds. (To soften the squash first, poke a few holes into the squash, place on a microwave-safe plate, and heat in the microwave about 3 minutes.) Brush the insides of the hollowed out squash with the olive oil, and sprinkle with kosher salt and pepper.
  3. Place, hollowed side down, on the prepared baking sheet. Place in the oven and bake until tender, 35 to 40 minutes.
  4. While the squash is in the oven, steam the broccoli until tender, about 4 minutes.
  5. Remove the cooked squash from oven and allow to cool about 10 minutes. Shred the cooked squash into spaghetti-like strands. Scoop the strands into a large bowl. Add the broccoli, 1 cup of the mozzarella cheese, Parmesan cheese, and basil pesto. Stir well to combine, and season with kosher salt and pepper to taste.
  6. Scoop the mixture back into the empty squash bowls, and sprinkle the remaining ¼ cup mozzarella cheese evenly over the tops.
  7. Place back into the oven until the mixture is heated through, about 10 minutes.
Each serving provides 45% calcium and over a day's worth of vitamin C.
Nutrition Information
Serving size: (1/2 squash), Calories: 225, Fat: 11g, Saturated fat: 2g, Carbohydrates: 15g, Sodium: 585mg, Fiber: 5g, Protein: 17g,

Ok spaghetti squash fans. Go ahead and share YOUR favorite ways to prepare it.


3 responses to “Cheesy Broccoli-Stuffed Spaghetti Squash Bowls”

  1. Cheesy Broccoli is my favorite. I love to collect different recipes related to broccoli. Good to find the best recipe and I would love to prepare it.

    Keep Posting..

  2. I have always wanted to try spaghetti squash before but I admit I was always scared to not like it. But seeing your recipe I can’t wait to make it, since the mix of cheese and broccoli is one of my favorites. Thank you!

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