Description
Stuffed Spaghetti Squash Broccoli is a delicious and healthy dish that combines the unique texture of spaghetti squash with nutritious broccoli, creating a delightful meal that’s perfect for any occasion.
Ingredients
Scale
- 1 medium spaghetti squash
- 2 cups broccoli florets
- 1 cup shredded cheese (cheddar or mozzarella)
- 1/2 cup cooked quinoa
- 1/4 cup diced onion
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Drizzle olive oil on the cut sides and season with salt and pepper.
- Place the squash cut side down on a baking sheet and roast for 30-40 minutes until tender.
- In a skillet, heat olive oil over medium heat and sauté onion and garlic until translucent.
- Add broccoli florets and cook until tender, about 5 minutes.
- In a large bowl, combine the cooked quinoa, sautéed broccoli, and half of the cheese.
- Once the squash is cooked, use a fork to scrape the flesh into strands and mix it with the filling.
- Stuff the mixture back into the squash halves and top with the remaining cheese.
- Return to the oven and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
Notes
- Feel free to add other vegetables or proteins to the stuffing.
- This dish can be made ahead of time and reheated before serving.
- For a vegan option, use plant-based cheese and quinoa.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed half
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 20mg