Broccoli Cheese Stuffed Spaghetti Squash has only 314 calories per servings, is extremely delicious, and super easy to make! Everyone will love it!
I have recently become 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.
I like Spaghetti Squash 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. I mean, I could go on, but these are the high points for me. I had a little bit of trouble finding the exact calorie count of a whole spaghetti squash, but I think I got pretty accurate with my results. I’ve been trying hard to lose weight, so I am keeping track of everything I eat using My Fitness Pal (friend me!), and I need to have those numbers as close as possible to what they really are.
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After calculating the calories in the entire broccoli cheese stuffed spaghetti squash recipe, there are 314 calories per serving (see nutritional breakdown at the bottom)…and per serving I mean half the squash…that’s right, you can eat a loaded half for 314 calories. You can eat it alongside your favorite main dish; This would go great with any meat, a veggie burger, or alone. Both my husband and I had half, and we were both stuffed. 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!
You will not be disappointed with this Broccoli Cheese Stuffed Spaghetti Squash meal! I have some more spaghetti squash recipes as well. Don’t forget to check out my Caprese 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!
- 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
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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.
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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.
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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.
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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.
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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.
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Remove and enjoy!
**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.
Things you might need for this recipe:
Santoku Knife
Baking Dish
Cheese grater
Like healthy recipes? Check out these other Healthy Recipes from Domestic Superhero:
Thanks for visiting!
– Allyson
Lucy @ Globe Scoffers says
What a great idea! This looks super tasty. 😃
Leesa says
This was great! I think it’s sold my kids & husband on spaghetti squash – Thanks!
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!
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?
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!
Amy Everett says
I’m making these tonight… I’m just going to saute some turkey sausage and add it into the mixture!
Allyson says
Amy, how did they turn out? I love your last name, by the way, that is my second son’s first name!
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! 🙂
Allyson says
Thank you so much, Sue! I hope you enjoy it!
Lisa says
Dumb question…when you put the squash in the microwave, is it cut side down??
Allyson says
I don’t. I just put the skin on the bottom, so that the inside is facing up. I think it would work either way though!
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!
Allyson says
Hmmm, I would try maybe lessening or omitting the red pepper flakes. I don’t think the garlic would make it too spicy. Good luck!
Vicki says
Made this for dinner tonight and it was fabulous! Thank you!
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!
Allyson says
Yay! I am SO happy you liked it! I have more coming up soon, too!
NicSul says
I made this spaghetti squash recipe tonight. It was easy and delicious! Thanks for sharing.
Allyson says
I am so happy you liked it!
Shirley Grasso says
Hi Allison, this sounds delicious but having a hard time reading the nutritional chart! How many carbs are in this dish! Thanks Shirley
Allyson says
Sorry about that! Looks like 39g of carbs or 13% of your daily value!
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.
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!
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!
Allyson says
I am so sorry you found it too spicy! If you try it again, just tone down the red pepper flakes a bit!
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!
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!
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.
Allyson says
So happy you loved it! It’s important to adjust spices to your liking, so I am glad you did that for the kids! Cheers!
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.
Allyson says
That sounds GREAT!
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.
Allyson says
YES! Absolutely! I usually make it double and then we have dinner for the next day!
Steve says
Are you suppose to remove the seeds before step 1?
Allyson says
Yes! I would remove the seeds and then cook. I will add that into the directions, thanks!
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! 😡
Allyson says
Girl, you sound like a pro to me! I am so happy you liked it and I think your additions sound great!
Hol Bea says
This recipe is great, I return to it often. Thanks for sharing!
Anna @ Blender Authority says
These look awesome Allyson. Thanks for the recipe
Allyson says
You are so welcome, Anna!
Charon says
Just tried it and we loved it. Even my husband could not stop saying how good it was. Thanks for sharing
Allyson says
Yay!! I have good news for you too, I have TONS of Stuffed Spaghetti Squash recipes coming up in the next month! Make sure you sign up for my email list so you don’t miss any!!!
Ama says
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:)
Allyson says
Sounds like you made it work! I love the additions you made too!
Nutmeg Nanny says
This sounds like the perfect way to enjoy spaghetti squash!
Amanda says
I love spaghetti squash, and the broccoli cheese flavor combo is incredible!
Toni | Boulder Locavore says
This looks really comforting! Such a great way to eat broccoli!
Katerina @ diethood .com says
I LOVE the flavors in this dish!!! Looks SO delicious!!
Erin | Dinners,Dishes and Dessert says
Such a great way to enjoy broccoli! Love this recipe!
Cathy @ Lemon Tree Dwelling says
Such a fantastic way to do spaghetti squash!
Sandra | A Dash of Sanity says
This looks really flavorful! Such a great way to eat veggies!
maclinabanic says
Thank you for your nice recipe. I will try it just now. I think it will be helpful for me.
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.