Wednesday, March 18, 2015

Spaghetti Squash and Broccoli Bake

I used a about a 1 1/2 pound spaghetti squash (for 2 servings) but if you want to double the recipe then go for it and use a 3 pound one, then giving you 4 servings.

1/2 tablespoon olive oil
2 small bunches of broccoli
garlic powder
crushed red pepper
1 tablespoon water
1/2 cup shredded mozzarella cheese, divided
1/4 cup shredded Parmesan cheese, divided

1. Preheat oven to 450 degrees.
2. Place squash cut side down in microwave safe dish, seeds removed, with about 1/4 cup water.  Cook on high until flesh is tender, about 10 minutes depending on size of squash.
3. While the squash cooks, saute broccoli in 1/2 tbsp olive oil for 4 minutes, season with garlic powder, basil, salt, pepper, red pepper flakes.  Add 1 tablespoon of water and let cook another 5 minutes or so.
4. Using a fork, scrape out the insides of spaghetti squash and combine with broccoli, 1/8 cup parmesean cheese, almost the entire amount of mozzarella (saving a little to top it with), and season to taste.
5. Place empty spaghetti squash shells on a baking sheet and stuff with mixture. Sprinkle remaining cheese on top. Bake for 10 minutes, then place under broiler for about 1 minute (watch it so it doesn't burn!) just to toast the cheese.


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