Step 1

Preheat your oven to 400 °F and grease a baking sheet or line it with a silicone baking mat. Place the cut spaghetti squash cut-side up onto the baking sheet. Spray the inside with cooking spray and season it with salt and pepper. Place it in the oven to roast for about 50 minutes, or until the flesh can easily be pierced with a fork. Once cooked, remove it from the oven and shred it with a fork to form spaghetti-like ribbons.

Step 2

While the squash is roasting, prepare the broccoli and cheese sauce.

Step 3

For the cheese sauce, place all of the ingredients into a blender and blend until smooth. Pour the sauce into a sauce pan and heat over medium-low heat. Allow the sauce to thicken while stirring occasionally. This should take about 5 minutes.

Step 4

While the sauce is thickening, cut the broccoli into florets, drizzle with olive oil and season with salt and pepper. After the squash has been roasting for 30 minutes, add the broccoli florets to the baking sheet (or a separate baking sheet if needed) and allow them to roast for about 20 minutes, stirring half-way.

Step 5

Grease a 9x9-inch baking dish. Combine the shredded squash, thickened cheese sauce, roasted broccoli, and frozen peas in a large mixing bowl and pour the mixture into your prepared baking dish. Season with ground pepper and red chili flakes and bake it in the already preheated oven for about 20 minutes. Then switch the oven to broil and broil for 5 more minutes.