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Keto Cheddar Broccoli Spaghetti Squash - Creamy, Cozy, Low-Carb Comfort

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 medium spaghetti squash (about 2.5–3 pounds)
  • 2 cups small broccoli florets (fresh or frozen, thawed and well-drained)
  • 2 tablespoons olive oil or avocado oil
  • 3 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1 teaspoon Dijon mustard (optional but recommended)
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon ground nutmeg (optional)
  • 2 cups shredded sharp cheddar cheese, tightly packed
  • 1/2 cup grated Parmesan cheese
  • Salt and black pepper, to taste
  • Red pepper flakes, to taste (optional)
  • Fresh chives or parsley, chopped, for garnish (optional)

Method
 

  1. Heat the oven: Preheat to 400°F (205°C). Line a baking sheet with parchment for easy cleanup.
  2. Prep the squash: Carefully halve the spaghetti squash lengthwise. Scoop out seeds. Rub the cut sides with olive oil and season with salt and pepper. Place cut-side down on the sheet.
  3. Roast: Bake 35–45 minutes, depending on size, until the skin yields to a gentle press and strands pull apart easily. You want tender, not mushy.
  4. Steam the broccoli: While the squash roasts, steam or microwave broccoli just until crisp-tender, about 3–4 minutes. Drain well. Pat dry to prevent a watery sauce.
  5. Make the cheese sauce: In a large skillet over medium heat, melt butter. Add garlic and cook 30–60 seconds until fragrant. Stir in heavy cream, Dijon, onion powder, nutmeg, and a pinch of salt and pepper. Simmer 2–3 minutes to slightly thicken.
  6. Add the cheeses: Lower the heat. Gradually whisk in cheddar, a handful at a time, until fully melted and smooth. Stir in Parmesan. Taste and adjust salt, pepper, and red pepper flakes as you like.
  7. Shred the squash: When the squash is done, flip it cut-side up and cool a few minutes. Use a fork to pull the strands into “spaghetti.” Transfer strands to a large bowl and season lightly if needed.
  8. Combine: Fold the squash strands and broccoli into the cheese sauce. Toss gently until everything is coated and warmed through. If the mixture seems thick, add a splash of cream. If thin, simmer a minute or two.
  9. Finish and serve: Top with extra Parmesan or a sprinkle of cheddar if you like. Garnish with chopped chives or parsley. Serve hot.