Broccoli Cheese Stuffed Spaghetti Squash
A modern makeover of twice-baked potatoes is the Cheesy Broccoli-Stuffed Spaghetti Squash Bowls. A mixture of shredded cheese, steamed broccoli florets, and basil is stuffed with each roasted half of the squash.
- 1 spaghetti squash cut in half, seeds removed
- 1 tsp extra virgin olive oil
- 1 tbsp butter
- 2 small or 1 big heads of broccoli, cut into florets
- 1 tsp red pepper flakes
- pinch of salt and pepper
- 1 tsp Italian season or use a mix of oregano, basil, thyme
- 1/2 cup shredded mozzarella cheese
- 1/3 cup Parmesan cheese shredded
Preheat the oven to 180C. Brush some oil on the squash halves and place on an oven tray, covered with baking sheet, flesh side down, cook for 45-50 minutes, or until squash is tender.
Steam the broccoli florets, then cover with butter, salt and pepper.
Using a fork, scrape out the flesh/'spaghetti' of the squash, and add it to the large bowl with the broccoli mixture. Add Parmesan cheese, salt and pepper, and Italian seasoning to the mixture, stir to combine.
Turn your broiler on medium/high. Distribute the mixture back into the squash shells, then sprinkle 1/4 cup of mozzarella cheese on top of each squash half. Place shells into an oven safe baking dish/pan.
Place under broiler for 5 min or until your cheese is toasted as per your preference.
Remove, decorate with some fresh curly parsley (optional) and enjoy!