It’s squash season y’all!! I bought all-the-squash at the grocery store this week – butternut, spaghetti, acorn, and delicata. I love them all! I didn’t really have any recipes in mind, so off to google I went….and found a recipe for broccoli cheese spaghetti squash. I had all the ingredients on hand, so I decided to go for it! It was delicious and the perfect meatless dinner. Of course, you could serve this with some protein on the side – grilled fish, shrimp, chicken, etc. The servings are VERY generous – 1/2 squash per serving. I wasn’t able to finish an entire half, but no worries, leftovers are just as good! Give it a try and let me know what you think! Enjoy!
Broccoli Cheese Stuffed Spaghetti Squash
1 spaghetti squash cut in half, seeds removed
2 cups chopped broccoli florets, steamed
1/2 tsp garlic powder
1/2-1 tsp red pepper flakes
pinch of salt and pepper
1 tsp Italian seasoning
1/2 cup part skim shredded mozzarella cheese
1/3 cup Parmesan cheese shredded
1. Preheat oven to 350 degree. Place squash on baking sheet, flesh side down, and cook for 50-60 minutes or until tender. Using a fork, scrape out the flesh/”spaghetti” of the squash and place in a large bowl.
2. Add broccoli to spgahetti squash. Add red pepper, garlic, parmesan cheese, salt and pepper, and Italian seasoning to the mixture, stir to combine.
3. Turn your broiler on high. Distribute the mixture back into the squash shells, then sprinkle 1/4 cup of mozzarella cheese on top of each squash half. Place shells back onto baking sheet.
4. Place under broiler, watching carefully. Remove when cheese is bubbling and browned, about 2-3 minutes depending on how close the squash is to the broiler. Serves 2-3.
*adapted from Domestic Superhero
Nutritional Info (per 1/2): 314 calories; 11 g fat; 39 g carbohydrates; 9 g fiber; 21 g protein.
