Broccoli and Cheese Spaghetti Squash Casserole

updated Jul 7, 2021
Snapshot Cooking
Broccoli and Cheese Spaghetti Squash Casserole

Tender strands of spaghetti squash are tossed with crisp-tender broccoli and enveloped in a fluffy, cheesy custard, giving you all the best parts of the classic side.

Serves4 to 6

Prep15 minutes

Cook1 hour 5 minutes

Jump to Recipe
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Broccoli and Cheese Spaghetti Squash Casserole in a cast iron skillet
Credit: Photo: Joe Lingeman; Food Styling: Cyd McDowell

I’m a total sucker for a classic broccoli and cheese casserole. The first time I tried my mother-in-law’s lighter version, though, I was totally hooked. In her iteration, eggs and cottage cheese make it light and fluffy, and a generous amount of sharp cheddar packs each bite with flavor.

This one-skillet recipe is directly inspired by her dish, and is the best way to enjoy broccoli-cheese casserole year-round. Tender strands of spaghetti squash are tossed with crisp-tender broccoli and enveloped in a fluffy, cheesy custard, giving you all the best parts of the holiday side wrapped up into a feel-good, veggie-packed main.

Credit: Photo: Joe Lingeman; Food Styling: Cyd McDowell

Broccoli and Cheese Spaghetti Squash Casserole

Tender strands of spaghetti squash are tossed with crisp-tender broccoli and enveloped in a fluffy, cheesy custard, giving you all the best parts of the classic side.

Prep time 15 minutes

Cook time 1 hour 5 minutes

Serves 4 to 6

Nutritional Info

Ingredients

  • 1

    (2 1/2 to 3-pound) cooked, halved spaghetti squash

  • 8 ounces

    sharp cheddar cheese, shredded (about 2 cups)

  • 16 ounces

    cottage cheese (2 cups)

  • 3

    large eggs

  • 1 teaspoon

    kosher salt

  • 1/4 teaspoon

    freshly ground black pepper

  • 3 cups

    (1-inch) broccoli florets (from about 2 large heads)

  • 2 tablespoons

    water

Instructions

  1. Arrange a rack in the middle of the oven and heat the oven to 350°F. Meanwhile, scrape the strands from a cooked spaghetti squash out with a fork. Grate 8 ounces sharp cheddar cheese on the largest hole of a box grater (about 2 cups). Reserve 1/2 cup for sprinkling, then place the remaining cheddar cheese in a large bowl. Add 16 ounces cottage cheese, 3 large eggs, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper, and stir to combine.

  2. Place 3 cups (1-inch) broccoli florets and 2 tablespoons water in a large ovenproof skillet. Bring to a boil over medium-high heat. Cook, stirring occasionally, until the broccoli is crisp-tender and the water evaporates, 2 to 3 minutes. Remove the skillet from the heat. Add the spaghetti squash and cheese mixture and stir until combined. Smooth the top into an even layer, then sprinkle with the reserved cheddar cheese.

  3. Bake until set and a thin knife inserted into the center comes out clean, about 1 hour.

Recipe Notes

Using a baking dish: If you do not own an ovenproof skillet, transfer the spaghetti squash and cheese mixture to a 9x13-inch baking dish before sprinkling the remaining cheddar on top and baking.

Storage: Leftovers can be refrigerated in an airtight container up to 4 days.