Broccoli “Cheese” Spaghetti Squash Bake
on Sep 19, 2017, Updated Nov 04, 2020
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Broccoli “Cheese” Spaghetti Squash Bake
Ingredients
Scale
- 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
Can’t wait to make this! Is 10 cups of butternut squash correct? That seems like A LOT!
It really isn’t that much.. about 1 large or 2 small butternut squash, they are big chunks before they cook down!
I think you mean spaghetti squash and not butternut. The pic and title show and say spaghetti squash.
You use both in the recipe!
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!
Awesome!! So glad you both liked it!!
Hi there! Looking forward to trying this. Do you think this would freeze well?
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!!
How many cans of butternut squash purée from Trader Joes should I use instead of roasting if I’m looking to save time?
Oh that is a good question, I am not sure!! I will have to try it that way… maybe 2-3 cans?!
Made this recipe twice in one week. It’s AMAZING! Sending it to my vegan friends as well
Awesome!!
How could you add a meat to this? maybe sausage? Would it affect the cooking time?
That would be tasty! Wouldn’t affect cooking time as long as you cook it before adding it in!
this recipe looks yummy! Trying it for dinner! special consideration if the brocoli is frozen? Thank you 🙂
Ooo haven’t tried it with frozen but I would defrost before adding… might be a bit soggy!
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!
This is about 6 servings!
Where I live we don’t have spaghetti squash. Do you think it could work with zucchini?
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!!
Do you par- cool the broccoli florets first or just mix them in raw? Thanx
Nope! Just mix in raw, they should be chopped kind of small!