Name: Cheesy Broccoli-Stuffed Spaghetti Squash
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 1 tsp Italian seasoning; 1/3 cup grated Parmesan cheese; 1 tsp red pepper flakes; 3 cloves garlic, minced; 1/2 tsp salt; 1/4 cup water; non-stick cooking spray; 2 cups chopped broccoli florets; 1/2 tsp black pepper; 1/2 cup part-skim shredded mozzarella cheese; 1 medium spaghetti squash, halved and seeded

stuffed spaghetti squash

Indulge in a mouthwatering and healthy dish with this Cheesy Broccoli-Stuffed Spaghetti Squash. This low-calorie, easy-to-make recipe will have everyone asking for seconds!

Milk

Vegetarian

Mediterranean

Gluten Free

Seasonings

gram

italian seasoning

Cheese

grated parmesan cheese

red pepper flakes

Fresh Vegetables

garlic

salt

Water

milliliter

water

Oils

cooking spray

broccoli florets

black pepper

part skim shredded mozzarella cheese

spaghetti squash

Carbohydrates

Protein

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calories

Calcium

Minerals

Iron

Sodium

Thiamin (B1)

Vitamins

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Alpha-carotene

Vitamin A

Beta-carotene

Dietary Fiber

Sugar

Trans fatty acids

Magnesium

Phosphorus

Potassium

Zinc

Copper

Manganese

Selenium

Vitamin C

Vitamin E

Beta-cryptoxanthin

Lycopene

Lutein+zeaxanthin

Dietary Folate Equivalents

Lactose

Cholesterol

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Buffalo Chicken Stuffed Spaghetti Squash

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Tex-Mex Stuffed Spaghetti Squash Boats

Enjoy a comforting and nutritious meal with this Creamy Spinach & Feta Stuffed Spaghetti Squash Boat, a vegan and gluten-free dish that brings together the subtle, earthy taste of squash with the rich, creamy flavors of spinach and dairy-free cream cheese. Sprinkled with a generous portion of dairy-free feta cheese, this is a beautiful low-carb dish that is easy to make and incredibly satisfying.

Creamy Spinach & Feta Stuffed Spaghetti Squash Boat

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Cheesy Broccoli-Stuffed Spaghetti Squash

Baking Goods

Dairy

Produce

Beverages

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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.

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.