Chicken, broccoli, and a creamy cheddar sauce all tucked into spaghetti squash boats—this is comfort food with a bit of a healthier twist that still feels totally cozy and satisfying.
I love meals like this because they scratch that comfort-food itch without leaving you in a food coma. Inspired by classic broccoli cheddar soup (which I’ve been obsessed with since college), this version adds roasted spaghetti squash strands for extra fiber and that subtle sweetness that balances the cheesy sauce.
Honestly, this is one of those dinners that makes the whole kitchen smell amazing while it cooks, and it’s great for nights when you want something a little special but still easy enough to pull off on a weeknight.
Why You’ll Love This Broccoli Cheddar Stuffed Spaghetti Squash
- It has all the comforting flavors of that nostalgic broccoli cheddar soup we grew up loving.
- The spaghetti squash boats make it look fancy enough for guests, but it’s secretly so easy.
- Packed with broccoli and squash for a good dose of fiber (so you can feel virtuous while eating all that cheesy goodness).
- Chicken breast, cheddar, and milk add plenty of protein to keep you full.
- It’s the kind of meal that feels perfect on a chilly evening with a big blanket and a show on in the background.
- Even folks who claim they don’t like spaghetti squash or broccoli tend to clean their plates—I’ve seen it happen at my table more than once.
I make this a lot during the colder months, and it never fails to feel like a warm hug in dinner form.
What You Need to Make This Broccoli Cheddar Stuffed Spaghetti Squash
- Olive Oil or Cooking Spray: For roasting the squash and cooking everything else. I usually have olive oil on hand, but cooking spray works fine if you want to keep it lighter.
- Spaghetti Squash: Look for a big one (around 4–5 pounds). If they’re smaller, just roast two. I often buy whatever looks good at the market.
- Broccoli: About half a pound. I always cut the florets nice and small so they cook quickly and you get more in each bite.
- Chicken Breast: Cut into bite-sized pieces. I like to salt mine in advance so it stays juicy. If I’m pressed for time, shredded rotisserie chicken is my go-to shortcut.
- Onion and Garlic: The classic base for building flavor.
- Butter: For making the roux. I usually use unsalted so I can control the seasoning.
- Flour: Any flour will do—I often use a 1:1 gluten-free blend if cooking for friends who need it.
- Milk: I keep 2% in the fridge, but whole milk makes it even creamier. Just try to get it to room temperature first so it doesn’t seize up in the sauce.
- Chicken Broth: Great for thinning the sauce to the right consistency. I’ll sometimes swap in extra milk if I’m out.
- Cheddar Cheese: I always buy a block and shred it myself. Pre-shredded just doesn’t melt as nicely.
- Salt & Pepper: Don’t hold back on seasoning—cheese sauce really comes alive with enough salt.
- Fresh Parsley: Just for a pretty finish on top. Totally optional, but it makes the final dish feel extra homey.
How to Make This Broccoli Cheddar Stuffed Spaghetti Squash
Roast the Spaghetti Squash
This is honestly the trickiest part—cutting the squash. If you’ve ever tried to wrestle one open with a dull knife, you know what I mean. If it’s giving you trouble, pop it in the microwave for a couple of minutes first to soften it up.
Once it’s halved, scoop out the seeds and stringy bits. I like to really scrape it clean so you don’t get any tough fibers.
I rub it with olive oil, sprinkle with salt and pepper, and roast it cut-side-down on a baking sheet at 400°F. For a big squash, it takes around 35 minutes, but smaller ones might be done in 25—just give them a poke with a fork to check.
The roasted squash strands should separate easily with a fork and have a lightly caramelized edge, which adds great flavor.
Cook the Broccoli & Chicken
While the squash roasts, I start the filling.
I always season the chicken well in advance—it’s a trick I picked up from cooking shows and it makes a big difference. Salt helps the chicken stay juicy and flavorful.
For the broccoli, I do a quick boil in really salty water (like pasta water). Three minutes is perfect—it should be tender but still have some bite. Nobody wants mushy broccoli.
For the chicken, I heat a stainless steel pan until water sizzles and beads on it. Then I add oil and the chicken in a single layer. The key is letting it sit undisturbed for a few minutes so it gets a nice sear. Don’t fuss with it too soon.
Once it’s mostly cooked, I take it out of the pan so it doesn’t overcook while I make the sauce.
Make the Cheddar Sauce
Now for the best part: the creamy cheddar sauce.
I lower the heat, add a little oil, and sauté the onion until it softens. Garlic goes in next—just long enough to get fragrant.
Butter melts in, then I add the flour to make the roux. This part smells incredible. I whisk it for a couple of minutes until it loses that raw flour smell.
Milk goes in gradually while whisking to keep it smooth. If it thickens too much, I splash in a little broth or extra milk until it’s just right.
Finally, in goes the cheddar. Freshly shredded melts so much better than the pre-bagged stuff. I always taste at this point and adjust salt and pepper. Then I stir back in the cooked chicken and broccoli so they’re coated in all that cheesy goodness.
Stuff the Spaghetti Squash
By now, the squash should be roasted and ready. I use a fork to loosen up the strands and scoop some out, mixing it into the cheesy filling.
This way, every bite is packed with that sauce.
Then I stuff the mixture back into the hollowed squash shells. I always top them with extra cheese—no one ever complained about too much melted cheddar.
They go back into the oven for about 10 minutes, then I usually switch to broil for a couple of minutes to get that golden, bubbly top.
A little chopped parsley on top makes it look extra inviting.
What is a Roux?
If you’ve never made one before, don’t stress—it’s just flour and fat cooked together to thicken sauces. In this recipe, butter and flour cook until the floury taste is gone, then you slowly whisk in milk.
It’s a simple trick that makes sauces velvety and smooth. I’ve forgotten the butter before and ended up with a lumpy mess, so now I always double-check that step.
Can I Use a Different Milk?
I get this question a lot. Technically, skim or almond milk will work, but they just don’t deliver that creamy, comforting result. I use 2% most of the time, but whole milk is amazing for this.
If you want that classic, rich broccoli cheddar vibe, use the milk with a little fat in it.
Cheesy Broccoli Spaghetti Squash
When the weather turns crisp and your soul craves something warm and cheesy, this Broccoli Cheddar Stuffed Spaghetti Squash is a weeknight hero.
Ingredients
For the Roasted Spaghetti Squash:
- 1 large spaghetti squash (4–5 lbs)*
- Olive oil or cooking spray
- Salt and pepper
For the Steamed Broccoli:
- ½ lb broccoli florets, chopped into small pieces
- Salt
For the Chicken:
- 1.5 lbs boneless, skinless chicken breast, cubed**
- Olive oil
- Salt
For the Creamy Cheddar Sauce:
- Olive oil
- ½ yellow onion, finely diced
- 2 garlic cloves, minced
- 2 tbsp unsalted butter
- 2 tbsp gluten-free 1-to-1 flour (or all-purpose)
- 1 cup milk (room temperature — I used 2%)
- ½ cup chicken broth (or more milk if preferred)
- 1 cup sharp cheddar, freshly shredded
- Salt and pepper to taste
For Topping:
- Extra shredded cheddar
- Fresh parsley, chopped
Instructions
- Roast the Spaghetti Squash:Preheat your oven to 400°F. Halve your spaghetti squash lengthwise and scoop out the seeds. Place it cut-side down on a lined baking sheet and poke holes in the skin using a fork. Flip it over, spray with oil, season with salt and pepper, then flip it cut-side down again. Roast for 25–35 minutes until tender and fork-shreddable.
- Season the Chicken:While the squash bakes, season your chicken generously with salt in a bowl and let it rest at room temperature. This simple trick helps tenderize and flavor the chicken while you prep the other components.
- Blanch the Broccoli:Bring a medium pot of salted water to a boil. Drop in your broccoli florets and cook for just 3 minutes — you’re aiming for that vibrant green color and a bit of crunch. Drain and set aside.
- Sear the Chicken:Heat a large pan over medium-high heat. Add a drizzle of olive oil, then your chicken. Spread it out and let it sit undisturbed for 2–3 minutes before flipping and cooking another 2–3 minutes. It doesn’t need to be fully cooked here — it’ll finish in the oven. Remove from the pan and set aside.
- Make the Cheddar Sauce:Lower the heat to medium. Add a bit more oil and sauté the onion for 2–3 minutes. Stir in the garlic and cook another minute. Add butter and melt it down, then whisk in the flour. Cook, whisking constantly, for about 2–3 minutes to eliminate that raw flour taste.
- Slowly pour in the milk, whisking constantly to avoid lumps. If it’s too thick, stir in some broth or more milk. Bring to a gentle simmer and add the cheddar, stirring until smooth and velvety. Season to taste with salt and pepper.
- Mix It All Together:When the squash is done, gently scrape some of the strands into a large bowl. Add your cooked chicken, broccoli, and cheese sauce. Toss it all together until well coated in that luscious sauce.
- Stuff and Bake Again:Spoon the cheesy mixture back into the squash shells and sprinkle a bit more cheddar on top. Return to the oven for 10 minutes, then broil for a couple more to get that golden bubbly finish.
- Garnish and Serve:Sprinkle with chopped parsley and serve warm. Comfort food, reinvented — and ready to be devoured.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 614Total Fat 31gSaturated Fat 13gTrans Fat 1gUnsaturated Fat 14gCholesterol 152mgSodium 793mgCarbohydrates 33gFiber 4gSugar 7gProtein 51g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Troubleshooting
A heads-up: the sauce can thin out a bit once it’s stuffed into the squash and baked again. Spaghetti squash holds a lot of water, and that moisture seeps out while baking.
Taste-wise, it’s still fantastic, but the sauce can look a little looser and might even spill over the sides if your squash isn’t level on the baking sheet.
If that bugs you, you can keep the filling in the pan and just serve it on top of the roasted squash strands instead of stuffing it. That keeps the sauce thicker. I do it that way sometimes when I’m short on time or just want to skip the stuffing step.
I hope you give this one a try. It’s one of those meals that feels special without being fussy. Perfect for chilly evenings, casual dinner with friends, or meal-prepping for the week. Let me know if you end up making it—I’d love to hear how it turns out in your kitchen.
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