Broccoli Cheddar Spaghetti Squash Casserole
A healthy, low carb replacement for macaroni and cheese made with broccoli, spaghetti squash, cheddar and Greek yogurt.
Winter time is all about feeling cozy and comfortable. To me that means putting on my favorite flannel pajamas, curling up with a soft blanket in that spot of the couch that feels like it was meant to fit my body, and spooning mouthfuls of warm cheesy goodness into my face.
You know what I’m talking about, right? The quintessential comfort food that has a way of making everything feel better?
It’s like sunshine on a cold and gloomy winter day.
As much as I love to indulge in a big bowl of carby macaroni and cheese, the shorter and darker days have left me with little time and energy to burn the extra calories off. But I’m still craving it like crazy so this recipe is my answer to that problem.
Spaghetti squash replaces pasta for a lower carbohydrate option that packs in extra nutrition, and low-fat plain Greek yogurt keeps it nice and creamy without adding a ton of unnecessary calories or fat.
To keep that comforting cheesy flavor we all love, I used a combination of Gruyere and sharp cheddar which I personally think make THE BEST combo for macaroni and cheese. But I recommend buying a block of sharp cheddar and shredding it yourself. The pre-shredded kind is never as flavorful and it doesn’t seem to melt the same for some reason. I think it’s because of the love that comes from using your arm muscles while you cook.
The end result is satisfying enough to eat on it’s own but it would also make a great side item. Either way, it’s filling and just cheesy enough to quell your macaroni cravings.
This Broccoli Cheddar Spaghetti Squash recipe was originally created for Food Fanatic.
If you’re looking for more spaghetti squash recipes, I highly recommend checking out these spaghetti squash burrito bowls. There’s a tutorial on how to roast spaghetti squash and the recipe is a big hit.