So, today I'm sharing with you a recipe that our family tried this week and we're definitely going to make again. It uses spaghetti squash and incorporates broccoli, cheese, and spices to make it into a wonderful Italian meal. And you know what else? It's low carb and gluten free too! Can't beat that!
Broccoli and Cheese Stuffed Spaghetti Squash
2 2½- to 3-pound spaghetti squash, halved lengthwise and seeded2 Tbsp olive oil
3 bunches broccoli, chopped
4 cloves garlic, minced
1/2 tsp crushed red pepper
4 Tbsp water
2 cups shredded mozzarella cheese, divided
1/2 cup shredded Parmesan cheese, divided
1 1/2 tsps Italian seasoning
1 tsp salt
1/2 tsp pepper
- Position racks in upper and lower thirds of oven; preheat to 450 degrees.
- Halve squash lengthwise and remove seeds. Place squash cut-side down in a microwave-safe dish. Add 2 tablespoons of water to the dish. Microwave uncovered on high until flesh is tender, about 10 minutes. Repeat with other squash.
- Meanwhile, heat olive oil in a large skillet over medium heat. Add broccoli, garlic, and red pepper (if using). Cook, stirring frequently, for 2 minutes. Cover and turn heat down to low. Cook until the broccoli is tender, about 3 to 5 minutes more. Transfer broccoli to a large bowl.
- Use a fork to scrape the squash from the shells into the bowl. Place the shells in an oven safe baking dish.
- Stir 1 1/2 cups mozzarella, 4 tablespoons Parmesan, Italian seasoning, salt, and pepper into the squash and broccoli mixture. Divide it evenly between the shells. Top with the remaining mozzarella and Parmesan.
- Bake on lower oven rack for 10 minutes. Move to upper oven rack, turn the broiler to high, and broil until the cheese starts to brown, about 2 minutes. Make sure to watch the squash carefully while broiling.
Notes:
I used a small 8 1/2" X 11" Pyrex casserole dish to microwave the squash and turned off the turntable while microwaving. Turn the dish halfway through cooking to make sure the squash cooks evenly.
I used the same casserole dishes that I used for microwaving the squash to bake the squash in for easier cleanup!
The recipe as written makes enough for 4, with each person getting 1/2 of a stuffed squash as a serving. Add some homemade bread and a salad for a full meal.
This makes a pretty presentation served in the squash shell, but after you've mixed together the spaghetti squash, broccoli, cheese and spices, you could also add it all to a casserole dish and bake it that way too!
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