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spaghetti squash recipe

Stuffed spaghetti squash-broccoli and cheese

Savory broccoli and cheese casserole baked right inside a spaghetti squash shell. Your family will love it. Fabulous meatless meal.

Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 2
Author Christina

Ingredients

  • 1 spaghetti squash
  • 1 c shredded cheddar cheese plus extra to top it
  • 2 T olive oil
  • 1 chopped onion
  • 1 clove crushed garlic
  • 1/2 tsp red pepper flakes
  • 1 tsp salt
  • 2 c raw broccoli, chopped
  • 1/2 tsp thyme

Instructions

  1. Cut spaghetti squash in half and scrape out seeds.

    Place cut side down on a baking sheet and bake at 400 for 40 minutes or until a fork can poke it easily.

    While your squash is baking, make the filling.

    Place oil and onion in skillet and cook on low until translucent.

    Add garlic, red pepper, salt, thyme and broccoli.

    Stir and cook until broccoli just turns bright green. Don’t cook it until it’s tender because it will cook longer in the oven.

    Mix in cheddar cheese.

    Scrape the strings of squash out of the shell with a fork and place in skillet.

    Mix all ingredients together and place them back in the squash shell.

    Top with more cheese.

    Bake in a 350 oven until cheese is melted, bubbly and slightly browned.