Broccoli and Cheddar Spaghetti Squash Boats
These broccoli and cheddar spaghetti squash boats are cheesy, gooey, and downright delicious.
Servings Prep Time
4people 10minutes
Cook Time
50minutes
Servings Prep Time
4people 10minutes
Cook Time
50minutes
Ingredients
Instructions
  1. Preheat your oven to 425 degrees. In a large pyrex pan (or roasting pan), place your spaghetti squash flesh side-up. Drizzle one tablespoon of olive oil over both halves, and season with salt and pepper.
  2. Roast the spaghetti squash for 45 minutes. Once finished roasting, remove the squash from the oven and let cool.
  3. While the spaghetti squash is roasting, place 1/2 cup chicken broth in a large saute pan over medium heat. Add the broccoli to the pan, and cover. Steam until the broccoli is bright green and tender, about 8-10 minutes. Remove from heat and set aside.
  4. In a medium sauce pan, add two tablespoons of butter. Melt over medium heat. Add the minced shallot and garlic, and cook 3-4 minutes. Add the flour, and cook for an additional 1-2 minutes, stirring constantly.
  5. Whisk in the milk. Let simmer until it begins to thicken, about 4-5 minutes. Add 12 oz. of grated cheddar cheese. Season to taste with salt and pepper.
  6. Once the spaghetti squash has cooled, scrape out the flesh and place in large pan (or bowl). Add the steamed broccoli and shredded chicken. Pour the cheese sauce over top, and mix well.
  7. Turn on the broiler. Place the spaghetti squash mixture into gratin dishes, or one large gratin dish. Top with remaining cheddar cheese.
  8. Place the gratin dishes in the oven under the broiler. Broil for 2-3 minutes (watching closely to ensure they don’t burn), until the cheese is golden-brown and bubbly. Serve hot, and EAT!
Recipe Notes

Our wine choice: the 2013 Au Contraire Russian River Valley Chardonnay. This well-balanced, white has plenty of lemony and floral notes, followed by creamy, rich finish and a hint of spice. A beautiful white to enjoy with this delicious dish. Cheers!

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 Broccoli and Cheddar Spaghetti Squash Boats
These broccoli and cheddar spaghetti squash boats are cheesy, gooey, and downright delicious.
Broccoli and Cheddar Spaghetti Squash Boats
Prep Time 10 minutes
Cook Time 50 minutes
Servings
people
Ingredients
Prep Time 10 minutes
Cook Time 50 minutes
Servings
people
Ingredients
Broccoli and Cheddar Spaghetti Squash Boats
Instructions
  1. Preheat your oven to 425 degrees. In a large pyrex pan (or roasting pan), place your spaghetti squash flesh side-up. Drizzle one tablespoon of olive oil over both halves, and season with salt and pepper.
  2. Roast the spaghetti squash for 45 minutes. Once finished roasting, remove the squash from the oven and let cool.
  3. While the spaghetti squash is roasting, place 1/2 cup chicken broth in a large saute pan over medium heat. Add the broccoli to the pan, and cover. Steam until the broccoli is bright green and tender, about 8-10 minutes. Remove from heat and set aside.
  4. In a medium sauce pan, add two tablespoons of butter. Melt over medium heat. Add the minced shallot and garlic, and cook 3-4 minutes. Add the flour, and cook for an additional 1-2 minutes, stirring constantly.
  5. Whisk in the milk. Let simmer until it begins to thicken, about 4-5 minutes. Add 12 oz. of grated cheddar cheese. Season to taste with salt and pepper.
  6. Once the spaghetti squash has cooled, scrape out the flesh and place in large pan (or bowl). Add the steamed broccoli and shredded chicken. Pour the cheese sauce over top, and mix well.
  7. Turn on the broiler. Place the spaghetti squash mixture into gratin dishes, or one large gratin dish. Top with remaining cheddar cheese.
  8. Place the gratin dishes in the oven under the broiler. Broil for 2-3 minutes (watching closely to ensure they don't burn), until the cheese is golden-brown and bubbly. Serve hot, and EAT!
Recipe Notes

Our wine choice: the 2013 Au Contraire Russian River Valley Chardonnay. This well-balanced, white has plenty of lemony and floral notes, followed by creamy, rich finish and a hint of spice. A beautiful white to enjoy with this delicious dish. Cheers!

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