Posted on

Broccoli and Cheese Stuffed Spaghetti Squash

Broccoli and Cheese Stuffed Spaghetti Squash

Total Time 45 mins
Servings 2


  • 1 spaghetti squash cut in half, seeds removed
  • non-stick spray
  • 2 cups chopped broccoli florets
  • 3 cloves garlic minced
  • 1 tsp. red pepper flakes
  • pinch of salt and pepper
  • 1 tsp. Italian seasoning or use a mix of oregano, basil, and thyme
  • 1/2 cup part skim shredded mozzarella cheese
  • 1/3 cup parmesan cheese shredded


  • In a microwave save dish, place your squash halves side by side. Add about 1/4 cup water to the bottom of the dish (water should be covering the bottom, but not more than 1/4inch high). 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.
  • In a skillet coated with nonstick spray, add red pepper flakes and cook for 30 seconds, stirring constantly. 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 leftover water.
  • Using a fork, scrape out the flesh/’spaghetti’ of the squash, and add it to the large bowl with the broccoli mixture. Add Parmesan cheese, salt and pepper, and Italian seasoning to the mixture, stir to combine.
  • Turn your broiler on medium/high. Distribute the mixture back into the squash shells, then sprinkle 1/4 cup of mozzarella cheese on top of each squash half. Place shells into an oven safe baking dish/pan.
  • Place under broiler, watching carefully. Remove when cheese is bubbling and browned, about 2-3minutes depending on how close the squash is to the broiler.
Keyword Broccoli, Spaghetti Squash