Spaghetti Dinner Recipes Low Carb: A Traditional Pasta Dish
Cheesy Broccoli Cheddar Spaghetti Squash
I enjoy making Cheesy Broccoli Cheddar Spaghetti Squash as a dinner option. This recipe offers a comforting and low-carb alternative to traditional pasta dishes. It’s full of flavor and has a nice blend of textures.
Ingredients
For this recipe, I use:
- 1 medium spaghetti squash
- 2 cups broccoli florets
- 1 cup shredded cheddar cheese
- 1 cup milk (or a dairy-free alternative)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour (or a gluten-free option)
- 1 teaspoon garlic powder
- Salt and pepper to taste
Nutritional Information
Each serving typically includes:
- Calories: Approximately 300
- Protein: About 15g
- Carbohydrates: Around 20g
- Fat: Near 15g
These values can change based on specific ingredient choices.
Preparation Time
I find that the total prep and cooking time is around 45 minutes. This includes roasting the spaghetti squash and preparing the cheesy sauce.
Cooking Method
To start, I preheat my oven to 400°F (200°C). I cut the spaghetti squash in half lengthwise and scoop out the seeds.
I place the squash halves cut-side down on a baking sheet. I roast them for about 30-35 minutes. The flesh should be tender and easily shredded with a fork.
While the squash is roasting, I prepare the cheesy broccoli sauce. I steam the broccoli florets until they are bright green and tender, which usually takes about 5-7 minutes.
In a saucepan, I melt the butter over medium heat. Once melted, I add the flour to create a roux. I whisk it for about a minute until it’s slightly golden.
Next, I pour in the milk gradually while whisking to prevent lumps. I add garlic powder, salt, and pepper as it thickens. When it’s creamy, I mix in the shredded cheddar cheese until it’s fully melted.
After the squash is cooked, I let it cool for a few minutes. I then scrape the insides with a fork to create spaghetti-like strands.
I mix the spaghetti squash with the steamed broccoli in a large bowl. Then, I pour the cheesy sauce over the mixture, stirring until everything is well-coated.
Serving
I transfer the mixture into a baking dish. I can top it with extra cheddar cheese for a golden, bubbly finish.
I bake it at 350°F (175°C) for an additional 10-15 minutes. This step allows the dish to meld and enhances the flavors.
This Cheesy Broccoli Cheddar Spaghetti Squash makes a satisfying dinner. It’s tasty enough to please even the pickiest eaters.
Variations
I sometimes add cooked chicken or turkey for extra protein. Another option is to mix in other vegetables like bell peppers or spinach for added nutrients.
If I want a spicier kick, I sprinkle in some red pepper flakes. Adjusting the seasonings can also make it more flavorful.
Storage
Leftovers can be stored in an airtight container in the fridge. They stay fresh for about 3-4 days.
To reheat, I recommend using the oven for the best texture. Microwaving works too, but it may not retain the same crispy cheese topping.
Conclusion
By making Cheesy Broccoli Cheddar Spaghetti Squash, I create a nutritious and enjoyable meal. It satisfies cravings without extra carbs.
This dish is a perfect example of how vegetables can shine in low-carb recipes. I appreciate how easy it is to prepare and customize based on my mood.
