For when you have a broccoli-cheddar craving that won’t quit and a spaghetti squash to use up. I’ll admit, spaghetti squash isn’t my favorite winter squash. It certainly doesn’t cut it as pasta in my book and usually leaves me craving the real deal, but stuff it with cheese and I’ll be happy to call it dinner. Feel free to toss in some cooked chicken or canned beans to bump up the protein.
- 1 large spaghetti squash
- 1 tablespoon olive oil, divided
- Salt and pepper
- 1 large bunch of broccoli, cut into bite-size florets
- 1 1/2 cups finely shredded extra-sharp cheddar cheese
- Optional seasonings: garlic powder, dried Italian herbs
- 2 tablespoons grated parmesan cheese
Preheat oven to 425. Carefully halve spaghetti squash and scoop out seeds and fibers. Place on sheet pan and drizzle with half of the olive oil, then season with salt and pepper to taste. On another sheet pan, toss the broccoli in the remaining oil and season to taste with salt and pepper. Transfer both pans to oven and roast for 45 min (remove broccoli when done to your liking. I go for charred.). Set vegetables aside and allow to cool for 10 min.
When cool enough to handle, use a fork to scrape squash strands into a large bowl. Toss in the roasted broccoli, cheese and any other seasonings you like. Mix everything well (I used my hands) then divide mixture back into the squash shells. Top each with parmesan, then return to oven for another 5 to 10 minutes, or until cheese melts.