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Home / Recipes / Keto Sides

Cheesy Broccoli Spaghetti Squash Casserole

By Lisa MarcAurele · Jul 7, 2020 · 34 Comments

92.5K shares
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spaghetti squash broccoli casserole pinterest image

Try this warm low carb and gluten free cheddar broccoli spaghetti squash casserole as a side or main course dish. It takes little time to prepare the dish!

cheddar broccoli spaghetti squash casserole
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Have you ever bought produce and then just didn't get the time to cook it? I seem to do it all the time. It's been a while since I made spaghetti squash so I picked up a small one during my weekly grocery trip.

The weather that week ended up being hot, muggy, and close to 90°F. Needless to say, I really wasn't in the mood to cook up spaghetti squash even though we do have working central air conditioning for our house.

We are pretty conservative about using the air conditioning and only turn it on when it gets really uncomfortable. Just closing the windows and pulling down the cellular blinds, particularly on the west facing windows done wonders for keeping the heat out.

Spaghetti squash doesn't go back quickly so it was still good after sitting on the counter for over a week. I finally got around to baking it this weekend when the temperature outside was much cooler.

Spaghetti squash bowl with towel

I prefer to roast spaghetti squash in the crock pot as it's the easiest method I've tried. You can find the instructions for this method in my Crock Pot Spaghetti Squash recipe post. It does take a little more time than using the oven, but I find it much more convenient.

Spaghetti squash can release a lot of water during roasting, especially if you use the crock pot method. Since I didn't want my casserole to be runny, I let the spaghetti squash strands sit in a towel lined bowl for a bit to absorb most of the water.

After removing the towel, I added the remaining ingredients for my casserole base. I rarely buy soft cheeses that have been pre-grated because they contain more carbs than grating the cheese fresh

The anti-caking powder needed for pre-grated cheese always adds some carbs. That's why I hand grate the cheese myself with a box grater.

Grated sharp white cheddar cheese

Although this is a broccoli spaghetti squash casserole, I added a little cauliflower too. I had some that needed to be used up and I figured it would be a great addition. It was a total of about 1 ½ cups of broccoli and cauliflower mixed.

Spaghetti squash broccoli casserole

Low carb casseroles are known for the excess of cheese and this one is no different. I added an additional four slices of sharp cheddar cheese on top of the casserole. The base of the casserole had white sharp cheddar and I used a yellow sharp cheddar for the top. Feel free to use your favorite cheese to suit your own taste.

Spaghetti squash broccoli casserole

The cheese browns up nicely in the oven and let's you know when to take out the casserole. I purposely made this cheddar broccoli spaghetti squash casserole on the small side. You can easily double the recipe if you want the traditional 9x13 casserole size.

Spaghetti squash broccoli cauliflower casserole

This would be a fantastic casserole to make in the casserole crock pot and serve at a party or family gathering. Although the cheese may not brown as well in the crock pot, the crock is oven safe so you could brown up the cheese in the oven if needed.

I may make this spaghetti squash casserole for our family Thanksgiving. It is a delicious side dish for turkey. I'm always looking for easy casseroles to make for the holidays and this is one that will be saved on my list.

Spaghetti squash broccoli cauliflower casserole

Can you believe it's already that time of year again where we need to think about holiday food? I'm actually starting to do a little holiday shopping even though we are still a few months away. You can never start to early.

Driving home from work the other day I heard the DJ mention that some people have their holiday shopping finished. Who gets it done this early? I am far from a procrastinator, but I've never finished my holiday shopping by mid-September. That's just crazy!

I was tempted to pick up another small spaghetti squash on a recent trip to Trader Joe's, but then I remembered how long it took me to cook this one so I refrained. I am ready to make another spaghetti squash dish, but it may have to wait a few more weeks.

It used to be a little difficult to find spaghetti squash in the grocery stores if it wasn't in season, but most of the stores seem to have year long suppliers now. I'm sure the big gluten-free trend has something to do with it as the strands of spaghetti squash are an inexpensive replacement for pasta.

Spaghetti squash broccoli cauliflower casserole

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Recipe

Spaghetti squash broccoli cauliflower casserole

Cheesy Broccoli Spaghetti Squash Casserole

4.93 from 13 votes
Try this warm low carb and gluten free cheddar broccoli spaghetti squash casserole as a side or main course dish. It takes little time to prepare the dish!
Prep Time:10 minutes mins
Cook Time:35 minutes mins
Total Time:45 minutes mins
Course: Side Dish
Cuisine: American
Print Pin Review Recipe Save Recipe View Collections
Servings: 6 servings
Calories: 242

Ingredients

  • 1 small spaghetti squash roasted (about 2 cups )
  • 10 oz frozen broccoli steamed (about 1 ½ cups)
  • ¾ cup sour cream
  • 1 cup sharp cheddar cheese shredded
  • 1 egg beaten
  • ½ teaspoon garlic powder
  • dash salt
  • dash pepper
  • 4 slices sharp cheddar cheese
US Customary - Metric

Instructions

  • Place strands of spaghetti squash into a towel lined bowl to absorb extra liquid.
  • Remove towel, then add steamed broccoli, sour cream, shredded cheese, egg, garlic powder, salt and pepper.
  • Spread mixture out into an 8x8-inch baking pan.
  • Top with cheese slices.
  • Bake at 375°F for 30-35 minutes or until cheese is browned.

Notes

Makes 6 servings
Nutrition per serving: 5.2g net carbs

Low Carb Sweeteners | Keto Sweetener Conversion Chart

Nutrition

Calories: 242 | Carbohydrates: 5.8g | Protein: 12.1g | Fat: 19.5g | Saturated Fat: 11.9g | Cholesterol: 79mg | Sodium: 299mg | Potassium: 199mg | Fiber: 0.6g | Sugar: 0.8g | Vitamin A: 750IU | Vitamin C: 29.7mg | Calcium: 330mg | Iron: 0.7mg

Additional Info

Net Carbs: 5.2 g | % Carbs: 8.5 % | % Protein: 19.8 % | % Fat: 71.7 % | SmartPoints: 10
Values
Array
(
    [calories] => 242
    [carbohydrates] => 5.8
    [protein] => 12.1
    [fat] => 19.5
    [saturated_fat] => 11.9
    [cholesterol] => 79
    [sodium] => 299
    [potassium] => 199
    [fiber] => 0.6
    [sugar] => 0.8
    [vitamin_a] => 750
    [vitamin_c] => 29.7
    [calcium] => 330
    [iron] => 0.7
)

Notes on Nutritional Information

Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

Copyright

© LowCarbYum.com - Unauthorized use of this material without written permission is strictly prohibited unless for personal offline purposes. Single photos may be used, provided that full credit is given to LowCarbYum.com along with a link back to the original content.

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Comments

  1. CJ

    February 24, 2025 at 7:12 pm

    5 stars
    So good!!! We added 1 carrot chopped small and 1c Italian chicken sausage, used Costco Coastal English Cheddar with a milder cheese on top. Going to make a double recipe from now on and try freezing squares for lunches. Thanks!

    Reply
  2. Cathy

    February 22, 2025 at 11:28 pm

    5 stars
    We grow spaghetti squash and you gave me the basic recipe for great variations! I added 1c of browned Italian Chicken sausage, 1 carrot chopped small & steamed, and used lightly steamed fresh broccoli. The sharp cheddar mixed in and a mild mixed shredded cheese on top was delicious!

    Reply
  3. Linda

    March 25, 2020 at 9:28 pm

    5 stars
    This was delicious and my husband has asked me to make it again!

    Reply
  4. Lesley Garvey

    January 30, 2020 at 8:01 pm

    This was AMAZING! Thank you. My picky family loved it. I even used vegan cheese, lol.

    Tip- I cook my spaghetti squash by slicing it into two or three big circles, after you cut the ends off. Scoop out the seeds and gunk. Put the slices on the pan, so you'll see the holes... like donuts. Pour olive oil and salt and pepper. They never come out soggy. And no need to towel the wetness.

    Reply
  5. Klady

    January 13, 2019 at 7:17 pm

    5 stars
    I AM Amazed at this recipe. I tripled this recipe yesterday and took it to a Celebration of Life Potluck for a group made of outdoor men/women, cowboys, etc., None of them are following a low carb lifestyle. My dish was the ONLY one cleaned out, and about 20 minutes after we started to eat I hear over the Microphone "Whoever made this Cheesy Broccoli Casserole, we want the Recipe please". Very High Praise !

    Reply
    • Lisa MarcAurele

      January 13, 2019 at 7:51 pm

      Yay! I hope you shared the recipe with everyone. Nice that the low carb dish was such a hit!

      Reply
  6. PJ

    April 07, 2018 at 12:14 pm

    5 stars
    This looks amazing! I can't wait to make it. As a side note, saw your comment about how long it takes to cook a spaghetti squash. If you're not afraid of the microwave, put your squash in the microwave for 5 min., turn to the other side for 5 more minutes. Test for doneness. If it's large it may take another minute or two. Let it rest in the microwave for 5 more minutes. Take it to a solid surface and cut in half, remove the seeds and you have a perfect spaghetti squash just waiting to be transformed. Hope this helps you to enjoy spaghetti squash even more

    Reply
  7. Sarah

    December 21, 2017 at 3:27 pm

    5 stars
    This sounds delicious! It's in the oven right now and smells soo yummy! Just be careful, if you're doing a keto diet, or trim healthy mama like i am, keep the sour cream in and dont sub in yogurt, that makes it a crossover since yogurt is higher in carbs ?

    Reply
    • Lisa

      December 21, 2017 at 8:11 pm

      Good tip!

      Reply
  8. Melissa Vree

    December 03, 2017 at 5:33 pm

    I would like to make this but I don't understand this line: 1 cups small spaghetti squash roasted (about 2 )

    Are you saying only 1 cup of squash = 6 servings? What does the about 2 mean? I would figure 2 spaghetti squash would be much more than 1 cup of squash.

    I hope I'm making sense.

    Reply
    • Lisa

      December 03, 2017 at 7:22 pm

      The recipe got messed up when the recipe software was changed. It should say 1 small spaghetti squash, about 2 cups. I fixed the recipe. Thanks for letting me know!

      Reply
  9. Sherri

    November 01, 2017 at 11:34 am

    Excellent!! My husband loved this dish! He was not looking happy when I told him what I was making but tried it anyway. His "this is good" is high praise!

    Reply
    • Lisa

      November 01, 2017 at 6:37 pm

      Awesome!

      Reply
  10. Terrie

    September 24, 2017 at 7:51 am

    Can goat cheese or any other non dairy be used. Family cannot have any dairy. Coconut yogurt?

    Reply
    • Lisa

      September 24, 2017 at 1:49 pm

      Goat cheese and coconut yogurt works!

      Reply
  11. Della Pidgeon

    September 02, 2017 at 7:12 am

    5 stars
    Instead of sour cream I used yogurt. Instead of shredded cheddar cheese I used "Go Veggie Grated Parmesan Cheese! Instead of 4 slices of cheddar cheese I used "Follow Your Heart cheddar cheese or pepper jack slices! I also added "Greenwise" brand Chicken & Kale sausages cut up! DEElicious!! I cut out a lot of fat & carbs!!

    Reply
    • Lisa

      September 02, 2017 at 2:23 pm

      Good to know those subs work!

      Reply
  12. Paula

    August 06, 2017 at 4:09 am

    Could you use zucchini instead? Spiralised ?

    Reply
    • Lisa

      August 06, 2017 at 6:07 am

      Yes. Any vegetable noodle would work.

      Reply
  13. Rebecca Berna

    March 27, 2017 at 7:02 pm

    Why is it when I enter this recipe into my fitness pal it shows 31 grams carbs! All I changed was fresh broccoli for the frozen!

    Reply
    • Lisa

      March 28, 2017 at 5:18 pm

      You need to look at all the ingredients My Fitness Pal pulls. Many times, it picks the wrong ingredient or the data is not correct for a particular item.

      Reply
    • Patti

      January 28, 2018 at 12:26 pm

      Did you steam the fresh broccoli?

      Reply
      • Lisa

        January 28, 2018 at 5:18 pm

        I did, but only a little (I like to have it still a bit crisp).

  14. Eileen

    March 08, 2017 at 9:39 am

    Recipes are great but need how much carbs and nutrients in them. Thanks

    Reply
    • Lisa

      March 08, 2017 at 11:30 am

      It's at the bottom of the recipe.

      Reply
  15. Jodi

    September 11, 2016 at 7:16 pm

    Made this tonight...was worried my 2 young kids wouldn't like it...they LOVED it. My daughter even went back for 2nds!

    Thanks for the great recipe!

    Reply
    • Lisa

      September 11, 2016 at 8:45 pm

      Awesome! My youngest eats this too because she loves the "noodles."

      Reply
      • Jodi

        September 12, 2016 at 12:24 am

        Haha Lisa! My daughter is 7...she had asked what's for dinner and I told her "noodles with vegetables"...I didn't wanna argue about if she would or wouldn't like spaghetti squash!

    • Glenna Bowman

      November 21, 2022 at 1:49 pm

      Can this recipe put together the night before and baked the next day? Or, at least, can the spaghetti squash be cooked ahead?

      Reply
  16. Kristy

    January 23, 2016 at 8:20 am

    You can cut the squash in half and throw it in the microwave for 10 to 15 minutes and it comes out perfect. Just so you know. .......

    Reply
    • Lisa

      January 23, 2016 at 10:40 am

      Nice tip. Thanks!

      Reply
  17. Lisa

    November 02, 2015 at 5:20 pm

    This was deelish! Added little more salt, yogurt and some leftover chicken & veggies on hand. Keeper for sure, thanks!

    Reply
  18. Lynn

    October 08, 2015 at 11:38 pm

    Tasty. I substituted yogurt for sour cream.

    Reply
    • Lisa

      October 09, 2015 at 5:29 am

      Glad to hear you enjoyed it!

      Reply
4.93 from 13 votes (6 ratings without comment)

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