Broccoli & Cheese Stuffed Spaghetti Squash
User Reviews
5
-
Cuisine
Vegetarian
Broccoli & Cheese Stuffed Spaghetti Squash
Description
This recipe starts by cooking spaghetti squash until tender, either in the microwave or oven, then letting it cool. Meanwhile, broccoli florets are sautéed with garlic and red pepper flakes for a mildly spicy, aromatic flavor. The fluffy strands of squash are scraped out and combined with the cooked broccoli mixture, Parmesan cheese, salt, pepper, and Italian seasoning. This filling is returned to the squash shells and sprinkled with shredded mozzarella cheese.
Broiling melts and lightly browns the mozzarella, adding a golden crust that contrasts with the soft, moist squash and tender broccoli. The dish offers savory, cheesy flavors with a bit of heat from red pepper flakes and herbaceous notes from the Italian seasoning.
Broccoli & Cheese Stuffed Spaghetti Squash can be served warm as a vegetable side dish or a light vegetarian main. Using the microwave speeds cooking time, while oven roasting can develop additional flavor. Adjust seasoning to taste before serving.
Allow squash to cool enough to handle before scraping strands. Sauté broccoli until tender but still bright green to preserve texture and flavor.
Ingredients
- 1 spaghetti squash cut in half, seeds removed
- Non-stick cooking spray
- 2 cups broccoli chopped florets
- 3 cloves garlic minced
- 1 teaspoon red pepper flakes
- salt pinch
- black pepper pinch
- 1 teaspoon Italian seasoning or use a mix of oregano, basil, thyme
- ½ cup mozzarella cheese I like to shred my own, part skim, shredded
- ⅓ cup Parmesan Cheese shredded
Notes
- You can cook the squash in the oven at 350°F for 50-60 minutes if you prefer over microwaving.
- Let the cooked squash cool for about 10 minutes before handling and scraping the flesh.
- Sauté broccoli until tender but still retaining bright color for best texture and flavor.
- Use a broiler on medium/high to melt and brown the mozzarella topping.
User Reviews
Overall Rating
5
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