This casserole makes a fantastic side dish (especially if you want an alternative to mac and cheese) or even a main dish if you’re doing a meatless Thanksgiving. You could also add shrimp or plant based meat, actual meat, tofu, or even peas or beans. The broccoli and spaghetti squash are cooked ahead of time, making this easy to mix up and pop into the oven to bake before serving. This dish is naturally gluten free and can be made dairy free with easy substitutions.
We talk you through this Cheesy Baked Broccoli and Spaghetti Squash recipe in Episode 259 of our podcast. If you enjoy this recipe, you may also like our recipes for Jackie’s Corn Pudding and Cheesy Potato Hash.
Ingredients
1 medium/large spaghetti squash, halved and seeded
3 cups broccoli florets
2 cups of shredded cheddar cheese or dairy free cheese with ½ cup reserved
2 cups of cottage cheese or seasoned tofu cut in small pieces
3 large eggs, room temperature
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
Instructions
Prepare the broccoli and squash ahead of time. Steam or boil broccoli florets for 4 or 5 minutes or until just fork tender. Squash can be oven roasted or cooked cut side down on a plate in the microwave for 10-15 minutes. To roast, preheat the oven to 400 F. Place squash cut side down on a foil lined baking sheet and place in the oven for about 40 minutes. Scrape out the squash “noodles” and refrigerate veggies for later.
When you are ready to assemble and bake, preheat the oven to 350 F. Grease a 9×13 or 10 inch round baking pan and set aside.
In a large mixing bowl, add the 1 ½ cups of shredded cheddar, the cottage cheese, 3 eggs, salt and pepper. Mix well until everything is blended.
Add the broccoli and squash to the prepared baking dish. Pour the cheese mixture over top and then stir to get everything evenly mixed. Sprinkle the remaining ½ cup of cheese over the top.
Bake for 45-50 minutes, or until the cheese is melted and browned and a tester comes out clean.