Cheesy Broccoli Spaghetti Squash
A delightful dish combining roasted spaghetti squash, vibrant broccoli, and melted cheese, perfect for a healthy yet satisfying meal.
Ingredients
For the Squash
- 1 large spaghetti squash Fresh and firm
- 2 cups broccoli florets Steamed until tender
For the Cheese Mixture
- 1 cup shredded cheese (cheddar or your favorite) Choose your preferred cheese
- 1/4 cup grated Parmesan cheese (optional) Use for additional flavor
For Cooking
- 2 tablespoons olive oil For roasting and sautéing
- 1 clove garlic, minced Enhances flavor
- 1/2 teaspoon red pepper flakes (optional) Add for a spicy kick
- to taste salt and pepper For seasoning
Instructions
Preparation
- Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Drizzle the inside with olive oil, salt, and pepper. Place cut-side down on a baking sheet and roast for about 30-40 minutes, or until tender.
Cooking
- While the squash is roasting, steam the broccoli florets until tender, about 3-5 minutes.
- In a skillet, heat a little olive oil over medium heat and add minced garlic and red pepper flakes. Sauté for about 1 minute until fragrant.
Combining and Baking
- Once the spaghetti squash is done, use a fork to scrape the flesh into strands.
- In a bowl, combine the spaghetti squash strands, steamed broccoli, and shredded cheese. Mix well, then transfer back to the squash shells.
- Sprinkle Parmesan cheese on top if using, then place back in the oven for about 10 minutes, until the cheese is melted and bubbly.
Serving
- Remove from the oven, let cool slightly, then serve warm.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. Can be frozen for 2-3 months. Reheat in oven or microwave.