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Broccoli Cheese Stuffed Spaghetti Squash

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Broccoli Cheese Stuffed Spaghetti Squash has only 314 calories per servings, is extremely delicious, and super easy to make! Everyone will love it!

Broccoli Cheese Stuffed Spaghetti Squash has only 314 calories per servings, is extremely delicious, and super easy to make! Everyone will love it!Spaghetti Squash is such an easy vegetable to make, and it has incredible health benefits as well. I am obsessed with spaghetti squash, do you love it too? I’ve realized that you can really cook anything in it, and everything tastes good mixed with spaghetti squash…it’s amazing. I wanted to stuff some broccoli into this bad boy, and then knew it needed some cheese…so, here we have Broccoli Cheese Stuffed Spaghetti Squash.

Broccoli Cheese Stuffed Spaghetti Squash has only 314 calories per servings, is extremely delicious, and super easy to make! Everyone will love it!

Spaghetti Squash is amazing for a multitude of reasons; it’s low in calories, you get a lot of squash inside these, it tastes delicious, it’s healthy, and it’s easy to cook. This recipe takes barely any time, and the taste is on point. I have also shared with you how to make Caprese Spaghetti Squash and Lasagna Stuffed Spaghetti Squash, which are both delicious and easy! 

Broccoli Cheese Stuffed Spaghetti Squash has only 314 calories per servings, is extremely delicious, and super easy to make! Everyone will love it!

How to make Broccoli Cheese Stuffed Spaghetti Squash:

**scroll all the way down for full printable ingredient list and directions**

  • Prep the squash by cutting it in half. You need a heavy chef’s knife and a strong grip. Cut the squash in half and then remove the seeds from the center.
  • In a microwave save dish, place your squash halves side by side. Add about 1/4 cup water to the bottom of the dish (water should be covering the bottom, but not more than 1/4 inch high). Place into microwave and cook on high for 9-11 minutes, or until squash is tender** Remove, and set aside for about 10 minutes to cool.
  • In a large skillet, add red pepper flakes and cook for 30 seconds, stirring constantly. Add broccoli and garlic, stirring to combine. Add about 2 TBS water to the skillet, and turn up the heat. Saute for 3-5 more minutes, or until the chopped broccoli is tender. Add mixture to a large bowl, discarding any left over water.
  • Using a fork, scrape out the flesh/’spaghetti’ of the squash, and add it to the large bowl with the broccoli mixture. Add Parmesan cheese, salt and pepper, and Italian seasoning to the mixture, stir to combine.
  • Turn your broiler on medium/high. Distribute the mixture back into the squash shells, then sprinkle 1/4 cup of mozzarella cheese on top of each squash half. Place shells into an oven safe baking dish/pan.
  • Place under broiler, watching carefully. Remove when cheese is bubbling and browned, about 2-3 minutes depending on how close the squash is to the broiler. Remove and enjoy!

Is Broccoli Cheese Spaghetti Squash Healthy?

Per serving (half of the spaghetti squash filled), there are 314 calories, 11g fat, 39 grams carbohydrates, 9 grams fiber, 14g sugar, 21 grams protein.

You can eat it alongside your favorite main dish; This would go great with any meat, a veggie burger, or alone. They are super tasty, easy to make, and healthy. Have more than 2 people eating or want to make extra for later? Just double the recipe, super simple!

Broccoli Cheese Stuffed Spaghetti Squash has only 314 calories per servings, is extremely delicious, and super easy to make! Everyone will love it!

Healthy eating makes your body fee great. Here are some of my other favorite healthy recipes:

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4.96 from 22 votes
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Broccoli & Cheese Stuffed Spaghetti Squash

Broccoli Cheese Stuffed Spaghetti Squash has only 314 calories per servings, is extremely delicious, and super easy to make! Everyone will love it!

Ingredients
  • 1 spaghetti squash cut in half, seeds removed
  • non stick spray
  • 2 cups chopped broccoli florets
  • 3 cloves garlic minced
  • 1 tsp red pepper flakes
  • pinch of salt and pepper
  • 1 tsp Italian season or use a mix of oregano, basil, thyme
  • 1/2 cup part skim shredded mozzarella cheese I like to shred my own
  • 1/3 cup Parmesan cheese shredded
Instructions

  1. In a microwave save dish, place your squash halves side by side. Add about 1/4 cup water to the bottom of the dish (water should be covering the bottom, but not more than 1/4 inch high). Place into microwave and cook on high for 9-11 minutes, or until squash is tender** Remove, and set aside for about 10 minutes to cool.

  2. In a skillet coated with nonstick spray, add red pepper flakes and cook for 30 seconds, stirring constantly. Add broccoli and garlic, stirring to combine. Add about 2 TBS water to the skillet, and turn up the heat. Saute for 3-5 more minutes, or until the chopped broccoli is tender. Add mixture to a large bowl, discarding any left over water.

  3. Using a fork, scrape out the flesh/’spaghetti’ of the squash, and add it to the large bowl with the broccoli mixture. Add Parmesan cheese, salt and pepper, and Italian seasoning to the mixture, stir to combine.

  4. Turn your broiler on medium/high. Distribute the mixture back into the squash shells, then sprinkle 1/4 cup of mozzarella cheese on top of each squash half. Place shells into an oven safe baking dish/pan.

  5. Place under broiler, watching carefully. Remove when cheese is bubbling and browned, about 2-3 minutes depending on how close the squash is to the broiler.

  6. Remove and enjoy!

Recipe Notes

**You can also cook in the oven – Place into a 350 degree oven on a baking sheet, flesh side down, cook for 50-60 minutes, or until squash is tender.

 

Posted in Feb 2017. Updated Dec. 2020

Reader Interactions

Comments

    • Allyson says

      I am so happy you loved it! It’s really a great dish and I am totally obsessed with Spaghetti Squash! I Have a couple recipes using it coming soon so make sure to check back!

      Reply

      • Emily Thomas says

        I imported recipe from this website to my fitness pal and it calculated 637 calories…. I’m not sure how that happened. Any ideas?

        Reply

        • Allyson says

          Yes, I bet you didn’t set it as 2 servings? 637 would be pretty much double the serving size, and each serving size is half the squash. Hope that makes sense!

          Reply

  4. Sue @ frugal gifts 2 give says

    This looks delicious! Can’t wait to try it and you’re pictures are really great! Thanks for sharing! 🙂

    Reply

  6. Sheila says

    I made this and it was good but way too spicy. Do you think that is because of the red pepper flakes or garlic or both? Need to know how to adjust the next time I make it. Thanks!

    Reply

  8. Marilyn says

    Thanks so much for sharing this recipe – really yummy! I’ve tried many different spaghetti squash recipes that didn’t appeal to us. I’m glad I didn’t stop trying. This recipe is a keeper!

    Reply

  10. Kinzie says

    I am making this tonight…I have 2 whole squash, do I just need to double the ingredients to fill the 4 pieces or quadruple the recipe? The red pepper flakes, do you add liquid or anything to the pan? Also if it is done in the oven…do I bake it first and then scrap out and add all the other ingredients? Sorry for so many questions, I just want it to come out right bc we are very excited to try it tonight.

    Reply

    • Allyson says

      Kinzie – I am so sorry I didn’t see your comment earlier…for whatever reason it was marked as spam! Did you end up making them? I would double the recipe for 2 WHOLE squash (4 halves). If you first roast the squash in the oven, then yes, remove, scrape out, then mix ingredients, and make again for the cheese to melt. Let me know how it turned out!

      Reply

  11. Amber Schmidt says

    We had this tonight, we like the idea (big fans of broccoli and spaghetti squash!) but the way too spicy. I think the red pepper flakes are unnecessary and take away from the other delicious flavors, all we could taste is the spiciness. If we make again we will not put in the flakes!

    Reply

  12. Joan Hersch says

    Hi, I’m a dinosaur since I don’t use a microwave. I would love to try the spaghetti squash recipe. How long to cook the squash till tender in the oven? Thanks. Your recipes look great!

    Reply

    • Allyson says

      Cook it for 50-60 minutes, face down on baking sheet. I suggest oiling the squash before you put it face down and giving it a little sprinkle of salt and pepper!

      Reply

      • NicSul says

        I made this and it was delicious. Our 10 and 14 year old daughters enjoyed it as well. I did out less red pepper flakes, because I suspected it may be too much for them. I put in enough to give it little bite. Thus will definitely be added to my dinner rotation.

        Reply

      • Lauren says

        5 stars
        I also roast the squash but face u with a olive oil salt and pepper . The roasting makes it less watery and more sweet… I don’t micro spaghetti squash to cook anymore except when whole, for a few minutes, before cutting. Makes it much easier. Once you roast squash you never steam it again ..so much better.
        Used less red pepper but the flavors are still very nice. Would make again.

        Reply

  13. Julie says

    I added a little extra garlic and spicy chicken sausage. Only used a little crushed red pepper to compensate for the spicy sausage. It turned out great! Husband loved it too. Will definitely be making it again.

    Reply

  14. Jessica says

    Domestic Hero – Looking forward to trying this recipe tonight. Have you ever cooked this recipe the night before and eaten the following day? Wondering if it reheats well.

    Reply

  16. Nikki says

    I made it tonight for dinner. I’m just learning recipes with spaghetti squash. I love the incorporation of broccoli and cheese; the garlic is essential, giving the squash some flavor. I added diced/sliced prosciutto for a little more substance. The red pepper flake was key as well! Great dish! Will make again! And eat the leftovers tomorrow! 😡

    Reply

  19. Ama says

    5 stars
    This was great! I made a few changes. I baked the squash, and sautéed onion and broccoli in olive oil with a splash of white wine.
    I scooped the squash out and mixed with a Tbsp of butter, a Tbsp of nutritional yeast, 6 cloves minced garlic and a handful of shredded basil.
    I mixed everything together as instructed but put in an 8×8 glass baking dish. My kitchen knives are awful and I wasn’t able to keep the squash in usable halves.
    However, I topped with the mozzarella and broiled for about 5 mins. Makes a great casserole like this.
    DELCICIOUS!!! Thanks for the recipe and inspiration:)

    Reply

  28. Angie Harrington says

    Great recipe, going in the Save It file. Made again at friend’s house this week. They love it as well. Backed down the red pepper flakes due to too much heat the first go around, heavy half of what the recipe calls for.

    Reply

  30. Abigail says

    Has anyone used frozen broccoli for this? I’m debating whether I should cook the broccoli fully and then add it to the cooked squash or just do the squash in the oven and have the broccoli in with it from the get-go.

    Reply

    • Allyson says

      If you cook the squash in the oven, you will cook the broccoli in a much shorter time. If you want to use frozen, I recommend leaving the frozen broccoli OUT of the freezer while you cook the squash, then just pix the chopped frozen (should be thawed almost) in with the HOT spaghetti squash when you scrape it out. Make sense?

      Reply

  31. jim dee says

    Hi Allyson! Never in my have life have I ever ate spaghetti squash, and I retired in 2004 to give you idea of my age. This was really great, so much so I’ll have to try this when my grand kids come over, I think they will love too.. I did make an addition or two, added some cream cheese 4 0z, ,and Rosso Pesto Sauce 1/2 of 6 oz jar which I had bought at Aldi that’s all I had and wanted to use it up. Keep those recipes coming there Great

    Reply

  32. Rose Martine says

    this looks so delicious! My husband hates eggs, so I never make Frittata’s which is a shame. Have you tried freezing this or something similar. I’m thinking for my breakfast or lunch, I could make ahead. Let me know, much appreciated!

    Reply

  34. Natasha says

    Can you use cheddar cheese versus mozzarella? I just don’t have any! I’m imagining it tasting more like broccoli cheese soup..? I have made this before the exact way you said and it was amazing!!

    Reply

  45. Luella David says

    5 stars
    I made this for dinner tonight and it was so good! I added bell peppers and used cheddar cheese instead of mozzarella. It’s what I had for cheese. Delicious 😋. Thank you.

    Reply

  46. Jane says

    4 stars
    I really enjoyed this for a change of pace. My husband was a little less thrilled, but he’s a meat guy & likes veggies cooked until they are mush. He thought it needed more seasoning, which I could get on board with, although, I liked it the way it was. Personal preference, I guess! I used my Instant Pot to cook the squash in instead of the oven or microwave & it worked great. I will make it again & would definitely recommend this if you like spaghetti squash. We made it with grilled chicken breast & we split one boat. I kept the second for lunch leftovers!

    Reply

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