broccoli and cheese baked spaghetti squash

“Mom, you know I don’t like spaghetti squash!” “Oh wait, maybe I do like it with broccoli and cheese.”  You’ll feel the same way, trust me.

hope this makes your belly smile…

Adapted from Eating Well

Ingredients
1 2 1/2- to 3-pound spaghetti squash, halved lengthwise and seeded
1 T. extra-virgin olive oil
1 bunch organic broccoli, chopped to retain the florets
4 cloves garlic, minced
1/8 to 1/4 t. red pepper flakes (optional)
2 T. water
1 c. shredded organic mozzarella cheese, divided (alternative Gouda)
1/4 c. shredded Parmesan cheese, divided
3/4 t. Italian seasoning (alternative: Trader Joe’s 21 Seasoning Salute)
1/2 t. sea salt
1/4 t. freshly ground pepper

Directions: Microwave the whole spaghetti squash for 2 minutes. Slice lengthwise to create to long boats.  Place face down on a microwave safe container with a small lip.  Add 1 tablespoon of water to the plate and cover with plastic wrap.  Cook for 12 to 15 minutes or until the flesh is very soft when pushed.

In the meantime, add olive oil to a skillet warmed to nearly medium heat.  Add the red pepper flakes, garlic, and broccoli florets.  Cook for 2 minutes, stirring frequently.  Increase the temperature to medium add 2 tablespoons of water.  Put a lid (or inverted plate) on the skillet to allow the broccoli to steam until soften slightly (3 to 5 minutes).

Remove the broccoli from the heat and place in a mixing bowl.  Use a fork to scrape the spaghetti squash in the bowl with the broccoli.  Stir in the cheeses, Italian seasoning, and sea salt/pepper.  Evenly divide the mixture among the spaghetti squash ‘boats.’  Broil on the lowest oven rack until the cheese is bubbly and browning ever so slightly.

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