This Broccoli "Cheese" Spaghetti Squash Bake is a great way to celebrate fall comfort food with none of the guilt! With a cheese sauce made from butternut squash this is Paleo and Whole30!

This Broccoli "Cheese" Spaghetti Squash Bake is a great way to celebrate fall comfort food with none of the guilt! With a cheese sauce made from butternut squash this is Paleo and Whole30!

It’s spaghetti squash bake season and I am so ready for it!! Casseroles are the ultimate way to enjoy meals in the fall months and I get so excited when I find a healthy way to get them in our weeknight rotation.  When my sister was visiting a couple of weeks ago we were brainstorming ideas for the blog and she said I should try to make a healthier broccoli cheese soup.  Well I can’t leave well enough alone so I took that idea and basically poured a thick soup all over some spaghetti squash and baked it!

What makes up this “cheesy” mix without any dairy you ask?  Well it is just a simple blend of roasted butternut squash, nutritional yeast, coconut milk, chicken stock and spices!!  They all come together to make a flavorful yet creamy and comforting sauce that coats the spaghetti squash and broccoli perfectly.  I think this dish would also be great with some protein in it to make a full meal.  You can add in already cooked chopped chicken, rotisserie chicken or even chicken apple sausage!  I kept it just as a side dish so you can dress it up any way you like.

I definitely amped up the savory meals this month as so many of you are doing the Septemeber Whole30.. but GET EXCITED.. because October is going to be jam packed with all of the fall baking goodies!! But for now… Whole30 meals will do our bodies some good!

This Broccoli "Cheese" Spaghetti Squash Bake is a great way to celebrate fall comfort food with none of the guilt! With a cheese sauce made from butternut squash this is Paleo and Whole30!

Nutritional yeast is my new best friend! Love that they have it at Trader Joe’s now too!

This Broccoli "Cheese" Spaghetti Squash Bake is a great way to celebrate fall comfort food with none of the guilt! With a cheese sauce made from butternut squash this is Paleo and Whole30!

Pin this Broccoli “Cheese” Spaghetti Squash Bake to save it for later!

This Broccoli "Cheese" Spaghetti Squash Bake is a great way to celebrate fall comfort food with none of the guilt! With a cheese sauce made from butternut squash this is Paleo and Whole30!

Print

Broccoli “Cheese” Spaghetti Squash Bake

  • Author: Kelsey
Scale

Ingredients

  • 10 cups peeled and chopped butternut squash (about ½ inch cubes)
  • 1 tablespoon avocado oil
  • ½ teaspoon salt
  • ½ cup nutritional yeast
  • ½ cup full fat coconut milk
  • ¾ cup chicken stock
  • 1 teaspoon dijon mustard
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • 4 cups broccoli florets (cut them into smaller florets, if you have a big ones, cut them in half!)
  • 1 cooked spaghetti squash (see below for cooking options)

Instructions

  • Preheat oven to 425 degrees and line a baking sheet with parchment paper.  Place chopped butternut squash on the baking sheet and toss with avocado oil and salt.  Roast for 30-35 minutes or until a fork can easily pierce through the chunks.
  • Place cooked butternut squash in a high powered blender or food processor with nutritional yeast, coconut milk, chicken stock, dijon mustard, garlic powder and onion powder.  Blend on high until smooth then season with salt and pepper to taste.
  • Place both broccoli florets and cooked spaghetti squash strands in a large bowl and pour “cheese” sauce on top.  Toss well to coat everything with the sauce.  Pour the mixture into a 9 x 13 inch casserole dish and place back in the oven for 20-25 minutes.

Notes

Ways to cook your spaghetti squash:

  • Instant Pot: Slice your spaghetti squash in half  the short way and remove seeds. Place 1 cup of water in your instant pot then place the grate inside.  Add the spaghetti squash, close the top, place it on sealing and turn it on manual for 6 minutes.  Then once the timer is up turn the venting on to manually vent.
  • Microwave
  • Slow Cooker
  • Roasting

 

27 replies
  1. Erica says:

    Made this tonight for dinner with chicken apple sausage on the side. SO SO good. My cheese and salt-loving fiancé even approved! 🙂 Thank you!

    Reply
    • Kelsey says:

      Ooo I don’t know if it would, spaghetti squash can be temperamental with its water content! I bet you could freeze the sauce though!!

      Reply
  2. Monica L says:

    How many cans of butternut squash purée from Trader Joes should I use instead of roasting if I’m looking to save time?

    Reply
  3. Jessica says:

    Hi! I am looking forward to making this as a side for our Christmas dinner. There will be other dishes made as well, but how many servings would you say this makes? Thanks so much!

    Reply
    • Kelsey says:

      Ooo I am not sure! Zucchini releases a lot more water so i would suggest cooking the and then ringing out a bunch of the water before mixing with the “cheese” part!!

      Reply
  4. Kaleigh says:

    I have every ingredient for this except for butternut squash is there any substitute that could be used?? Thanks! It looks so good

    Reply

Trackbacks & Pingbacks

  1. […] dinner easily come together which definitely saved me some time. I recently saved a recipe for a Broccoli “Cheese” Spaghetti Squash Bake I initially saw on the @Whole30Recipes Instagram feed and couldn’t wait to give it a […]

  2. […] Little Bit has amazing food recipes, especially plant-based ones. Which are the BEST ones, obviously. I made this during a Prim & Prepper session last week. There’s ZERO leftovers to be found. […]

  3. […] Broccoli Cheese Spaghetti Squash Bake – Little Bits of […]

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply to Kaleigh Cancel reply

Your email address will not be published. Required fields are marked *