Tender strings of spaghetti squash replace pasta in this cheesy gluten-free casserole that’s studded with broccoli.
Cheddar cheese melts into a bubbling topping.
Serve with roasted chicken or pork or as part of a vegetarian dinner.
Lightly coat an 8-inch-square baking dish with cooking spray.
Place squash halves cut-side down in a microwave-safe dish.
Add 2 tablespoons water.
Microwave on High until the squash is tender, 10 to 15 minutes.
(Alternatively, place squash halves cut-side down on a rimmed baking sheet.
Bake in a 400F oven until the squash is tender, 40 to 50 minutes.)
When cool enough to handle, use a fork to scrape the squash flesh into a medium bowl.
Season with 1/4 teaspoon each salt and pepper.
Meanwhile, heat oil in a large skillet over medium-high heat.
Add onion and cook, stirring, until softened and starting to brown, 2 to 3 minutes.
Add broccoli and cook, stirring, until tender, 4 to 5 minutes.
Add garlic and cook, stirring, for 1 minute.
Whisk milk, cornstarch and the remaining 1/4 teaspoon each salt and pepper in a measuring cup.
Add to the pan along with 1 1/4 cups cheese.
Cook, stirring, until thickened and the cheese is melted, 1 to 2 minutes more.
Remove from heat and stir in the squash flesh.
Transfer to the prepared baking dish and sprinkle with the remaining 1/4 cup cheese.
Bake until heated through and browned in spots, 15 to 18 minutes.
Let rest for 10 minutes before serving.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
