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.

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!

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!

Healthy eating makes your body fee great. Here are some of my other favorite healthy recipes:
- Bruschetta Chicken
- Caprese Stuffed Spaghetti Squash
- Black Bean Enchiladas
- Mexican Baked Eggs
- Air Fryer Asparagus
- Air Fryer Cajun Salmon
- Big Mac Salad
- Big Mac Lettuce Wraps
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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!
- 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.
-
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.
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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.
Posted in Feb 2017. Updated Dec. 2020
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!
Lauren says
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.
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.
Lisa Raifsnider says
Hi Allyson! I just made this and it was AWESOME! Thanks for sharing!
Allyson says
I am SOOO happy to hear that! I love this recipe too and I make it all the time!!
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.
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?
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
Allyson says
I am so happy to hear this review! You definitely should try out my other spaghetti squash recipes as well, they are all delish!
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!
Allyson says
Yes! You can slice into individual servings and then freeze. I would just defrost the night before you want to eat it! Works like a dream!
Sharon P says
I made this tonight. It was great!
Allyson says
I am so happy you liked it!
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!!
Allyson says
Yeah sure! Would be delicious too!
Jen says
Love this healthier twist on a classic! I know it’ll be a hit with my family.
April says
One of my favorite dinners! Easy to make and tastes awesome. Bonus – my kids ALWAYS finish theirs. 😉
Betsy says
It’s crazy how something so healthy can be so delicious, too! And easy? So easy!
Kristyn says
Hearty, healthy, & delicious! I think it’s my new favorite way to eat broccoli!
Erin | Dinners,Dishes and Dessert says
This Broccoli Cheese Stuffed Spaghetti Squash is seriously making me hungry!
Toni says
I just made it for dinner and everyone loved it!! Thanks for the recipe!
Beth says
Yummy! This looks so delicious and tasty! I can’t wait to give this a try! My husband is going to love this recipe!
Sara Welch says
This is everything a gourmet meal should be, and then some! Adding this to my dinner line up for the week, indeed!
Catalina says
The addition of broccoli makes these irresistible and more healthy!
Sandra says
I loved it! So cheesy and so good!
Luella David says
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.
Allyson says
So happy you loved it!!!
Jane says
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!
Allyson says
I am so happy you liked it! It’s fun trying different things once in a while 😉