Take-out Tuesday, Broccoli Stuffed Spaghetti Squash with Roasted Garlic, Fresh Mozzarella, and Parmesan

the Painted Apron

6 years ago

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

Course Main Course, Side Dish

Cuisine American

Keyword broccoli and squash bake, easy, healthy side dish, spaghetti squash, stuffed squash boats, vegetable dish, vegetarian meal

Prep Time 15

Cook Time 15

roast 40

Servings 2

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.