Cheesy Broccoli-Stuffed Spaghetti Squash Bowls
Author: 
Recipe type: Dinner
Serves: 4
 
I'm just a little bit obsessed with spaghetti squash. No, make that a lot obsessed. Spaghetti squash is easy to prepare and it's nutritious, providing fiber and potassium. Once it's roasted and shredded into strands, you can top it with just about anything. For this recipe, I chose cute little steamed broccoli florets, which boosted the vitamin C, gooey cheese for bone-building calcium, and super-flavorful basil pesto.
Ingredients
  • Two 1½ to 1¾ pound spaghetti squash
  • 1 tablespoon extra virgin olive oil
  • 4 cups small broccoli florets
  • 1 cup + 4 tablespoons shredded part-skim or whole mozzarella cheese
  • ¼ cup grated Parmesan cheese
  • ¼ cup prepared basil pesto
Instructions
  1. Preheat the oven to 400°F. Line a rimmed baking sheet with aluminum foil and lightly coat with nonstick cooking spray.
  2. Carefully trim off the squash stems. Cut squash in half lengthwise, and use a spoon to remove the seeds. (To soften the squash first, poke a few holes into the squash, place on a microwave-safe plate, and heat in the microwave about 3 minutes.) Brush the insides of the hollowed out squash with the olive oil, and sprinkle with kosher salt and pepper.
  3. Place, hollowed side down, on the prepared baking sheet. Place in the oven and bake until tender, 35 to 40 minutes.
  4. While the squash is in the oven, steam the broccoli until tender, about 4 minutes.
  5. Remove the cooked squash from oven and allow to cool about 10 minutes. Shred the cooked squash into spaghetti-like strands. Scoop the strands into a large bowl. Add the broccoli, 1 cup of the mozzarella cheese, Parmesan cheese, and basil pesto. Stir well to combine, and season with kosher salt and pepper to taste.
  6. Scoop the mixture back into the empty squash bowls, and sprinkle the remaining ¼ cup mozzarella cheese evenly over the tops.
  7. Place back into the oven until the mixture is heated through, about 10 minutes.
Notes
Each serving provides 45% calcium and over a day's worth of vitamin C.
Nutrition Information
Serving size: (1/2 squash) Calories: 225 Fat: 11g Saturated fat: 2g Carbohydrates: 15g Sodium: 585mg Fiber: 5g Protein: 17g
Recipe by Lizs Healthy Table at https://www.lizshealthytable.com/2017/03/29/cheesy-broccoli-stuffed-spaghetti-squash-bowls/