29/12/2025
Start the New Year on a healthy note ✨
These New Year keto recipes are low-carb, sugar-free, and full of flavor—perfect for celebrating without guilt. Simple, satisfying meals and desserts to help you stay on track while enjoying every bite. 🎉🥑 "Broccoli & Cheddar–Stuffed Spaghetti Squash".
Servings: 4 pax
Total Time: 1 hr 25 minutes
Nutrition Information (per serving):
Calories 333
Fat 24 g
Saturated fat 12 g
Trans fat 0 g
Cholesterol 54 mg
Sodium 1017 mg
Carbohydrates 18 g
Fiber 4 g
Sugar 9 g
Protein 11 g
Vitamin D 1 mcg
Calcium 313 mg
Iron 1 mg
Potassium 450 mg
Ingredients:
1 medium spaghetti squash (about 2 1/2 lb.)
1 Tbsp. neutral oil
1 3/4 tsp. (or more) kosher salt, divided
6 oz. broccoli, cut into 1" florets (about 1 1/4 cups)
1 Tbsp. plus 1/4 cup water, divided
3 Tbsp. unsalted butter
1/2 yellow onion, finely chopped
3 garlic cloves, minced
1 Tbsp. all-purpose flour
1/2 cup whole milk
4 oz. cheddar, shredded, divided (about 1 cup)
Directions:
1) Arrange a rack in the center of the oven; preheat to 400°. Cut spaghetti squash in half lengthwise. Scrape out seeds. Rub inside of squash with oil; season with 1 tsp. salt. Arrange the cut side down on a baking sheet.
2) Roast squash until tender and browned, 35 to 45 minutes. Let cool slightly.
3) Meanwhile, in a medium heatproof bowl, season broccoli with 1/4 tsp. salt. Pour 1 Tbsp. water into the bottom of the bowl. Cover and microwave 1 minute. Stir and continue to microwave in 30-second increments until broccoli is bright green and fork-tender, 30 seconds to 1 minute more. Uncover and let cool slightly.
4) In a large skillet over medium heat, melt butter. Add onion; season with 1/2 tsp. salt. Cook, stirring occasionally, until onion is tender and sweet to the taste, 7 to 8 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add flour and cook, stirring, until a bubbling paste forms on the bottom of the skillet, about 1 minute more.
5) Slowly whisk in milk and remaining 1/4 cup water. Bring to a simmer over medium-high heat and cook, stirring occasionally, until thickened, 1 to 2 minutes. Remove from heat and fold in 3 oz. cheddar until a smooth sauce forms; season with salt, if needed.
6) Using 2 forks, shred spaghetti squash strands from the shell. Measure out 3 cups and transfer to the skillet; reserve the remaining squash for another use. Add broccoli to the skillet and toss to coat in sauce.
7) Return cheesy spaghetti squash to squash shells. Top with remaining 1 oz. cheddar.
8) Heat broiler. Broil squash, watching closely, until cheese is melty and blistered on top, 1 to 2 minutes.
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