Healthy and Cozy Broccoli Cheddar Spaghetti Squash Bake (Plant-Based!)

Lunch & Dinner, Side Dishes

healthy and cozy broccoli cheddar spaghetti squash bake

if you’re looking for a comforting dish that doesn’t make your tummy feel terrible afterwards, this healthy and cozy broccoli cheddar spaghetti squash bake is the perfect answer!

the taste is a delicious blend of creamy almond cheese sauce and gooey vegan cheddar, with the subtle sweetness of spaghetti squash tying everything together.

it’s the kind of dish that makes you feel good from the inside out, without any of the heaviness that comes with traditional casseroles.

the texture is just as satisfying. the spaghetti squash provides a light, noodle-like base that pairs beautifully with the tender broccoli florets.

the almond cheese sauce is rich and creamy, while the vegan cheddar cheese on top adds that classic cheesy pull that makes every bite blissful!

it’s literally the perfect mix of comforting and light, making it an ideal option for anyone looking to enjoy a wholesome, cozy meal.

this bake is also a fantastic low-carb option, perfect as a side dish or paired with some vegan protein like tofu or tempeh for a complete meal.

spaghetti squash is naturally low in carbs and calories, so you can enjoy a big serving if you’re watching carbs.

plus, the addition of broccoli adds a nice dose of fiber and nutrients, making this dish both delicious and nutritious.

how to make it

making this broccoli cheddar spaghetti squash bake is simple.

start by cooking your spaghetti squash in the oven with a little avocado oil and sea salt until it’s tender.

while the squash is cooking, steam your broccoli florets so they’re ready to go.

then, whip up a creamy almond cheese sauce by blending soaked almonds with dairy-free milk, nutritional yeast, lemon juice, and some seasonings.

once the squash is done, scrape out the spaghetti-like strands and mix them with the steamed broccoli and almond cheese sauce.

you can do all of this in a 9 x 13 baking dish! then, top with vegan cheddar cheese, and bake until the top is golden and bubbly.

for the cheese, i used two kinds! i added some Good Planet Cheddar to the base and also on top, then finished with some Miyoko’s Liquid Vegan Mozzarella.

any brands that you like will work, and you can also control the amount!

substitute options

if you don’t have almonds on hand, you can easily substitute cashews in the cheese sauce for a similarly creamy result.

you can also switch up the veggies—cauliflower or kale would be great alternatives to broccoli.

if you’re looking for a little extra protein, you could add in some cooked lentils or chickpeas to the mix.

storage

this dish stores well in the fridge, so you can enjoy leftovers throughout the week.

it will keep for up to 4 days in the fridge. when you’re ready to eat, reheat it in the oven or microwave until warmed through.

if you like my Healthy and Cozy Broccoli Cheddar Spaghetti Squash Bake (Plant-Based!), you’ll also love these other recipes of mine!

Unreal Healthy Plant-Based Gluten-Free Broccoli Pizzas

Plant-Based Convenient Veggie & Hummus Pasta

Cozy Sun-Dried Tomato & Chickpea Kale Soup

Plant-Based Spanakopita Baked Spaghetti Squash

Protein-Packed Green Goddess Pasta Salad

Plant-Based Protein “Breadsticks” (11g+ per breadstick!)

Blue Zone Lentil and Chickpea Gemista

Revitalizing Salad with Carrot Ginger Miso Dressing

Savory Vegan Protein-Packed Breakfast Sandwiches

Delicious Plant-Based Chickpea & Spinach Nuggets

Satisfying Coconut Tofu Salad with Curry Tahini Dressing

Baked Sweet Potatoes with Nourishing Plant-Based Miso Basil Butter

Sesame Greens and Tofu Powerbowl Salad

Creamy & Nourishing Plant-Based Alfredo

Plant-Based Pf Chang’s Inspired Lettuce Wraps

are you going to make my Healthy and Cozy Broccoli Cheddar Spaghetti Squash Bake (Plant-Based!)!?

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also, you can follow upbeetandkaleingit on Instagram, Pinterest, and Facebook for more vegan recipes!

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Healthy and Cozy Broccoli Cheddar Spaghetti Squash Bake (Plant-Based!)

Recipe by Mary

Servings

servings

Prep time

minutes

Cooking time

minutes

approximate macros per serving (8 servings)
Calories: ~203
Protein: ~7.3g
Carbs: ~15.3g
Fat: ~14.6g

Ingredients

1 large spaghetti squash
1 tbsp avocado oil
1/2 tsp sea salt
3 cups broccoli florets
1 cup vegan shredded cheddar cheese
1 cup raw almonds, soaked for at least 4 hours
1/2 cup unsweetened dairy-free milk
1/4 cup nutritional yeast
1 tbsp lemon juice
1 tsp garlic powder
1/2 tsp onion powder
1/4 tsp smoked paprika (optional)
salt and pepper to taste

Directions

preheat your oven to 400°F (200°C). cut the spaghetti squash in half lengthwise and scoop out the seeds.
stand the squash upright on a stable surface and very carefully slice through it from top to bottom to cut it in half.
brush the inside of each half with avocado oil and sprinkle with sea salt. place the squash halves cut-side down on a baking sheet lined with parchment paper.
bake for 40-55 minutes, or until the squash is tender and easily shredded with a fork.
once cooked, use a fork to scrape the spaghetti-like strands from the squash and set aside.
while the spaghetti squash is roasting, steam the broccoli florets until tender, about 5-7 minutes. once steamed, set aside.
for the almond cheese sauce drain the soaked almonds and add them to a high-speed blender or food processor. add the dairy-free milk, nutritional yeast, lemon juice, garlic powder, onion powder, paprika, sea salt, and black pepper. blend until smooth and creamy, stopping to scrape down the sides as needed. add more milk if the sauce is too thick.
preheat your oven to 375°F (190°C). in a large mixing bowl, combine the cooked spaghetti squash, steamed broccoli florets, and almond cheese sauce. mix until everything is well coated. transfer the mixture to a greased baking dish. sprinkle the shredded cheddar cheese on top if desired.
bake in the preheated oven for 20-25 minutes, or until the cheese is melted and the top is golden brown.
remove from the oven and let it cool for a few minutes before serving.