I picked this gem up at Food Doodles. It’s cheesy and delightful and only uses 1 WPA on Simply Filling! No, it’s not like mac and cheese, but I loved it anyway. D even liked it in spite of his reservations on eating any sort of squash (did I mention I bought a TON of squash this week?). I had never prepared spaghetti squash before, and no one ever mentioned to me how terrifying it is! I totally had to Google how to cut it open without chopping my fingers off… and D had to step in at the last minute and apply brute strength.
As you can see, it takes a bit of time to make, but most of that time is oven time. I baked the spaghetti squash for 50 minutes, and while that was going on, I was prepping other meals. Then, while I had something else in the oven, I was prepping this casserole.
Without further ado…
Cheesy Spaghetti Squash and Broccoli Casserole
Prep time: 1 hour
Total Time: about 2 hours
Points +: 4
- 2 tbsp butter
- 3 tbsp flour (I used King Arthur’s 100% Organic Unbleached White Whole Wheat)
- 1 small onion (or half of a medium sized onion), finely chopped
- 1 1/2 tsp mustard powder
- 1 large bunch broccoli (about 3-4C uncooked – I totally cheated and used frozen)
- 1 1/4 – 1 1/2C milk (I used fat free)
- 4C cooked spaghetti squash, drained
- 2 1/2 – 3C grated, aged cheddar cheese (I used 2 c fat free cheddar in the sauce and 1/2 c part skim mozzarella to top just because I didn’t have any more cheddar in the house)
- Start by cutting the broccoli into medium sized pieces, and peeling the stalk and cutting it up as well. Place in a pot with a little water or in a steamer and steam for 3-4 minutes, until still firm, but softened and vibrant green. Run the broccoli under cold water to stop it from cooking any longer. Drain well, then pour out onto a cutting board and chop until no large pieces remain. Set aside.
- Preheat the oven to 350 degrees if planning to bake it (I did).
- In a small pot, melt the butter over medium heat. Add the onion and turn the heat down slightly. Saute for 4-5 minutes until softened before adding the flour and whisking together. Allow the butter, onion and flour mixture to cook for a couple minutes while whisking to prevent it from burning. It should be bubbling and sizzling. Once it’s cooked for a minute or two, whisk the mustard powder into the mixture, and then add the milk and whisk very well to combine the flour and the milk, starting with 1 1/4 cups and adding a 1/4C later after the cheese is added if it is too thick(keep in mind the vegetables will thin the sauce out considerably so you want it thick). Cook until the mixture thickens and comes to a boil. Add 2 cups of cheese and mix well. Cook just until the cheese has melted into the sauce then remove from the heat. Taste and add a little more cheese as needed, keeping in mind the veggies will water the sauce down a little.
- In a large bowl, combine the already chopped broccoli, spaghetti squash that has previously been cooked and drained to remove as much liquid as possible and the cheese sauce. Mix well. At this point you can heat on the stove and serve, or pour into a casserole dish to bake it – I used a 9″ souffle dish with a lid, but any casserole dish large enough will work. Top with the remaining 1/2-1C grated cheese and bake for 30-40 minutes. Once bubbly around the edges, heated through in the middle and the cheese on top is melted, turn on the broiler and broil just until the cheese on top is golden(if it isn’t already). Remove from the oven and cool 5-10 minutes before serving.