Broccoli and Cheese Stuffed Spaghetti Squash

– 1 spaghetti squash, cut in half
– 2 cups chopped broccoli florets
– 3 cloves garlic, minced
– pinch of salt and pepper
– 1 tsp Italian season (or use a mix of oregano, basil, thyme)
– 1/2 cup part skim shredded mozzarella cheese
  1. In a microwave-safe dish, place your squash halves side by side. Add about 1/4 cup water to the bottom of the dish. Place into microwave and cook on high for 9-11 minutes, or until squash is tender. Remove, and set aside for about 10 minutes to cool.  (or you can place the squash halves upside down in a baking dish and bake in oven 350F for about an hour)  Set aside and cool for a bit before removing seeds (it’ll be easier to handle when it’s cooler – that squash gets hot!!!) .
  2.  In a skillet coated with nonstick spray add broccoli and garlic, stirring to combine. Add about 2 TBS water to the skillet, and turn up the heat. Saute for 3-5 more minutes, or until the chopped broccoli is tender. Add mixture to a large bowl, discarding any left over water.
  3. Using a fork, scrape out the flesh/’spaghetti’ of the squash, and add it to the large bowl with the broccoli mixture. Add salt and pepper, and Italian seasoning to the mixture, stir to combine.
  4. Turn your oven on 350 F. Distribute the mixture back into the squash shells, then sprinkle mozzarella cheese on top of each squash half. Place shells into an oven safe baking dish/pan.
  5.  Place in oven for about 20-25 minutes when cheese is bubbling and slightly browned. Remove when cheese is bubbling and browned.


recipe adapted from


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