Ingredients

The following ingredients have 4 Servings
  • 2 medium Spaghetti Squash
  • 3 cup broccoli, florets
  • 1 tablespoon olive oil
  • 1 small onion
  • 2 clove garlic
  • 1/4 cup flour, all-purpose
  • 1 1/2 cup milk
  • 1 cup vegetable broth
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper, ground
  • 2 cup cheddar cheese, shredded
  • 1/8 cup Parmesan cheese, grated

Instruction

  • Preheat the oven to 375 degrees F.
  • Chop broccoli and onion. Mince garlic.
  • Roast squash or cook in the InstantPot.  Once cooked, scoop the strands of squash with a fork and place in a baking dish. 
  • Heat oil in a saucepan over medium heat. Add onions and garlic and cook about 2 minutes.  Add chopped broccoli and cook until al dente.  Stir in flour. Reduce heat to low and cook, stirring continually 3 - 4 minutes.
  • Add milk and vegetable broth and continue whisking, raising heat to medium-high until it comes to a boil and becomes smooth and thick, about 2 minutes stirring; season with salt and pepper. Once it becomes thick, remove from heat, add cheddar cheese and mix well until cheese is melted.
  • Pour mixture into the baking dish with the cooked spaghetti squash.  Sprinkle Parmesan cheese on top. Bake for 25 to 30 minutes until golden.