Cheesy Broccoli-Stuffed Spaghetti Squash

Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).

Place the spaghetti squash halves cut-side down on a baking sheet coated with non-stick cooking spray. Bake for 40-45 minutes, or until the squash is easily pierced with a fork.

Meanwhile, in a skillet coated with non-stick cooking spray, cook red pepper flakes for 30 seconds, stirring constantly.

Add chopped broccoli florets, minced garlic, and 1/4 cup water to the skillet. Sauté for 5-7 minutes, or until the broccoli is tender.

Transfer the cooked broccoli to a large bowl and mix in grated Parmesan cheese, salt, black pepper, and Italian seasoning.

Once the squash has cooled enough to handle, use a fork to scrape out the flesh to create 'spaghetti' strands and add them to the large bowl with the broccoli mixture.

Increase the oven temperature to broil.

Divide the broccoli and spaghetti squash mixture evenly between the squash shells and top with shredded mozzarella cheese.

Place the stuffed shells on a baking sheet and broil for 2-3 minutes, or until the cheese is bubbly and golden brown. Keep a close eye on it to prevent burning.

Serve immediately and enjoy!