Take-out Tuesday, Broccoli Stuffed Spaghetti Squash with Roasted Garlic, Fresh Mozzarella, and Parmesan
This dish sounds fancy, but shhh….
It’s really super easy to throw together after a busy day
Spaghetti Squash, broccoli, fresh garlic, Parmesan and Mozzarella
Fresh, healthy ingredients
First, put 6-8 deep slits into the squash with a small sharp knife
Then microwave it for 5 minutes
Now cutting it in half will be much easier
Spray the cut sides with olive oil spray or brush them lightly with olive oil
Place cut side down on one end of a parchment or foil lined baking sheet
Place broccoli on the other end and peeled garlic cloves on a small piece of foil
Drizzle with olive oil, season with salt and pepper and squeeze lemon over broccoli
Close foil around garlic and spread broccoli into an even layer
Bake at 375 degrees for 40 minutes
Note: I like a lot of char on my broccoli, if you don’t, then remove broccoli from pan when it’s done to your liking and return squash to oven until done
Sprinkle Parmesan on broccoli
Turn squash over and scrape out seeds
Now take a fork and gently scrape out the spaghetti squash noodles
Put broccoli, squash noodles, and mozzarella* into a mixing bowl
*I used about 1 oz mozzarella per squash half, use as much or as little as you like
Unwrap garlic packet and squeeze roasted garlic out over vegetables
Season with pepper {it doesn’t need more salt as the Parmesan is salty}
Fill squash halves with vegetable mixture and top with more Parmesan
Return to oven for 15 minutes to heat through and melt cheese
This can be prepared ahead of time and refrigerated. If chilled, add 10-15 more minutes to final cooking time
Add cooked chicken, bacon, ham, beef or pork to make this a heartier dish
This recipe is adapted from Domestic Superhero
Broccoli Stuffed Spaghetti Squash with Roasted Garlic, fresh Mozzarella & Parmesan
Ingredients
- 1 Spaghetti Squash
- 6 oz Broccoli florets
- 3-4 Garlic cloves peeled
- 1/2 lemon
- olive oil spray or olive oil
- Fresh Mozzarella cheese pearls or fresh mozzarella cut into small pieces
- Fresh Parmesan cheese grated
- Salt & pepper
Instructions
- Prick squash in 6-8 places with a knife or fork. Microwave for 5 minutes. This will make the squash easier to cut. Cut in half lengthwise. Spray cut sides with olive oil spray or brush with a light coating of olive oil. Place squash on a parchment or foil lined baking sheet cut side down, on one end of the baking sheet.
- Place garlic on a small piece of foil, drizzle with olive oil and season with salt and pepper. Fold edges together forming a packet and place on the same baking pan.
- Place broccoli in a pile on the other half of baking sheet. Drizzle with olive oil, juice from 1/2 lemon, salt and pepper. Toss gently with fingers to coat broccoli, then spread into an even layer.
- Place baking pan in a preheated 375 degree oven and bake for 40 minutes.
- Gently scrape seeds off squash. Remove spaghetti from shells by running a fork across the cooked squash, the tines will remove the spaghetti like squash strings. Place into a large mixing bowl.
- Add broccoli and then squeeze garlic cloves over vegetables. Add mozzarella and combine. Place filling back into squash shells. Top with Parmesan. Bake at 350 until heated through and cheese has melted, about 15 minutes.
Notes
Enjoy!
🥦 🍋 🥦
I will be joining these fabulous parties and blogs:
Meal Plan Monday Love Your Creativity What’s for Dinner?
Between Naps on the Porch, Make it Pretty Monday
Turn About Tuesday Celebrate Your Story, You’re the Star
All About Home/ Common Ground Follow the Yellow Brick Home
Tasty Tuesday Oh My Heartsie Girl Full Plate Thursday
Thursday Favorite Things Creatively Crafty Home Matters
Comments
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Jenna, this really looks delicious! I need to dress up broccoli, it is healthy but not my favorite. Stay warm on this cold day!
It’s not my favorite either, but I do love it roasted…Brrrr!
Jenna, this looks yummy! Thanks for the recipe! Happy Tuesday!!!
thanks Shannon!
Jenna, this looks yummy! Thanks for the recipe! Happy Tuesday!!!
Isn’t spaghetti squash just the bomb?!! It’s so easy to cook, and so much fun to use. This is a great recipe. I love that you roasted everything in the filling! (Except the cheese!)
Thanks Mimi, such a fun vegetable to work with isn’t it?
Oh this is such a good recipe, and you know I love how easy it is. Squash, one of our favorites! Have a great (cold) day!!!!
thanks Emily! I am freezing 🥶 !!
I got a spaghetti squash yesterday and you have provided a new way to prepare it. I’m always happy to try something different.
Oh good, enjoy!
I’m going to try this one soon.
Oh good, I hope you enjoy it!
Now here’s a new way to serve Spaghetti Squash! Yum!
Yes, yum!
I’ve always been a bit afraid of cooking squash. You make it look pretty easy!
It is really easy!
Delicious and healthy squash boats Jenna! Hope you’re staying warm ♥
Trying to!!! 🥶
Oh my! This looks DELISH! Thank you, will have to try it. Tonight we had your recipe, creamy Bacon topped Chicken and Biscuits bake. Very good. I did add 1/4 cup milk to make my soup mixture a little creamy as mine was very thick, but it turned out great. Thank you Jenna, a keeper for sure.
Oh good, that’s one of my favorites, pure comfort food, thanks Cyndi!
Yum! I can smell that roasted garlic!! I like your tip about microwaving it first so you can cut the squash easier as I always struggle with that part. I will have to try your recipe! 🥦🧄🧀
Yes, microwaving first makes cutting so much easier…you can do it with butternut squash too. Roasted garlic is soooo good isn’t it?! I hope you have an art filled weekend!
Jenna,
Your Spaghetti Squash looks delicious, we will really enjoy it! Hope you are having a great week and thanks so much for sharing with us at Full Plate Thursday!
Miz Helen
Thanks Miz Helen!