These Broccoli Cheese Spaghetti Squash Boats are the ultimate cozy, low-carb comfort food.
Roasted spaghetti squash halves are fluffed into delicate strands and loaded with a rich, cheesy broccoli cheese sauce that’s full of flavor and nutrients.
a healthy twist on mac and cheese—and the best part? It’s all baked right into the squash shell for an easy, no-fuss meal.
Whether you’re meal prepping, cutting back on carbs, or just looking for a hearty vegetarian dinner, these cheesy spaghetti squash boats check every box.
They’re creamy, satisfying, and sneak in a full serving of veggies in the most delicious way.
Why You’ll Love This Recipe
Naturally low-carb and gluten-free – Great for clean eating
Cheesy and comforting – Rich broccoli cheese flavor without pasta
Easy meal prep option – Roast ahead and reheat later
One pan, minimal mess – Serve right in the squash shells
Customizable – Add protein, spice, or extra veggies
Kid-friendly – A sneaky way to enjoy more vegetables
What You’ll Need (Ingredient Highlights)
Spaghetti squash – Roasts into tender strands, a great pasta substitute
Olive oil or avocado oil – Light coating for roasting
Fresh broccoli – Chopped small for even cooking and texture
Garlic – Freshly minced for flavor depth
Heavy cream – Forms the base of the creamy cheese sauce
Cream cheese – Optional but adds a luscious tang
Parmesan cheese – Salty, nutty, and melts beautifully
Cheddar cheese – Adds sharp flavor and meltability
Salt, pepper, garlic powder – Key seasonings to balance flavors
Pro Tips Before You Start
Microwave the squash before cutting – A quick 3–5 minutes makes slicing safer and easier
Chop broccoli finely – Helps it cook fast and blend seamlessly into the sauce
Don’t over-roast – Squash should be fork-tender but not mushy
Let the pudding cool slightly – Keeps the sauce from getting grainy when adding cheese
Use freshly shredded cheese – It melts better than pre-packaged
How to Make Broccoli Cheese Spaghetti Squash Boats
Step 1: Roast the Spaghetti Squash
Preheat oven to 400°F.
Microwave the squash for 3–5 minutes (after poking a few holes with a knife) to soften it for easier cutting.
Trim the ends for stability and cut in half lengthwise.
Scoop out seeds, brush the flesh with olive oil, and season with salt and pepper.
Place cut-side down on a baking sheet and roast for 35–40 minutes, or until tender.
When cool enough to handle, flip and fluff the strands with a fork.
Step 2: Prepare the Broccoli Cheese Sauce
Finely chop broccoli and mince garlic.
Heat a drizzle of olive oil in a skillet over medium-high heat.
Sauté broccoli and garlic until bright green and tender, about 3–4 minutes.
Add ½ cup heavy cream and 1 tablespoon cream cheese (optional). Stir until bubbling.
Remove from heat, then whisk in ½ cup grated parmesan.
Season with ¼ tsp garlic powder, salt, and pepper to taste.
Step 3: Assemble and Serve
Spoon the creamy broccoli mixture into each fluffed squash boat.
Top with ¼ cup shredded cheddar cheese (plus extra if you love it cheesy).
Return to the warm oven for 5–10 minutes to melt the cheese.
Serve hot, straight from the squash shell!
What to Serve with Broccoli Cheese Spaghetti Squash Boats
Side salad – A crisp green salad with lemon vinaigrette
Garlic bread – If carbs aren’t a concern
Grilled protein – Like chicken or shrimp for a full meal
Roasted veggies – Carrots, asparagus, or Brussels sprouts
Sparkling water with lemon – Light and refreshing drink pairing
Variations & Substitutions
Make it spicy – Add crushed red pepper or jalapeños to the cheese sauce
Add protein – Stir in cooked chicken, ground turkey, or sausage
Swap the cream – Use coconut milk or half-and-half for a lighter version
Try different cheeses – Gruyère, Monterey Jack, or mozzarella work beautifully
Use frozen broccoli – Just thaw and squeeze out moisture before sautéing
Storage & Reheating Tips
Fridge – Store leftovers in an airtight container for up to 4 days
Reheat – Warm in the oven at 350°F until heated through, or microwave in short bursts
Make ahead – Roast squash and prep sauce separately; assemble when ready
Freeze? – Not recommended; the squash becomes too watery when thawed
Meal prep style – Transfer into a casserole dish for bulk reheating and serving
FAQs
Can I roast the squash ahead of time?
Yes! Store roasted squash in the fridge for 3–4 days before assembling.
Do I have to use cream cheese?
No, it’s optional—but it adds great creaminess and a subtle tang.
Is this gluten-free?
Yes, this recipe is naturally gluten-free with no modifications needed.
Can I make this vegan?
Use plant-based cream, dairy-free cheese, and vegan butter or oil.
Is spaghetti squash healthy?
Very—it’s low in calories, high in fiber, and a great alternative to pasta.
How do I know when the squash is cooked?
It should be tender enough to pierce with a fork and easily form strands when fluffed.
Final Thoughts
These Broccoli Cheese Spaghetti Squash Boats deliver all the cozy flavor of a classic cheesy broccoli casserole with a light and wholesome twist.
Whether you’re watching carbs, eating more veggies, or just want something comforting and satisfying, this dish has your back—plus, it’s fun to eat right out of the squash shell!
