I am simultaneously eating and writing about this dish. I won’t lie. I’m having a hard time typing since I can’t stop eating this!!!
I decided to update my broccoli and cheese spaghetti squash casserole so I could figure out a way to use less dairy.
Yes, this recipe still includes dairy items (i.e. sour cream, soft cheese), but there is MUCH less of it compared to my initial recipe. There are also options to make this completely vegan friendly.
My original recipe here uses cheddar cheese. In my updated version I used more nutritional yeast to get that nutty, cheesy flavor and shredded almond cheese to get that melty, ooey, gooey top crust. Also, this time around I squeezed out the moisture from the squash and added in chicken broth to give another boost of flavor.
I love this recipe because it is so versatile. You can throw in any cooked veggies you have on hand from the week. I even love adding in sun dried tomatoes, sliced olives for a salty bite, you name it!
I had roasted garlicky broccoli on hand, so I chopped it up and threw that in.
You can add in chopped chicken for more protein, too!
My biggest tip for this dish is to cook your squash the day before or so.
This way your meal will come together more quickly, rather than first having to roast your squash before adding it to this recipe.