Broccoli & Cheddar Stuffed Spaghetti Squash

Broccoli & cheddar stuffed spaghetti squash takes the best parts of broccoli-cheddar soup and turns it into a delightful, low-carb, pasta-like dinner!

Prep:
15
minutes
Cook:
45
minutes
TOtal:
60
minutes

Ingredients

  • 1 medium spaghetti squash (about 2 - 2 1/2 lbs.)
  • Olive oil
  • Salt and pepper
  • 2 - 3 c. broccoli florets
  • 1 medium carrot, finely diced
  • 6 oz. light cream cheese
  • 1/4 c. + 2 Tbsp. milk
  • 1/2 c. cheddar cheese, shredded
  • 1/3 c. cheddar cheese, shredded
  • 1 handful of parsley, chopped

Instructions

  • Preheat the oven to 350 degrees. Pierce the spaghetti squash with a fork. Place on a baking sheet and bake in the oven for about 10 minutes (this step makes it easier to cut.)
  • Increase the oven temperature to 400 degrees. Allow the squash to cool for a few minutes. Then, slice in half and scoop out the seeds. Brush the inside and outside with 1 tsp. of olive oil and season with pepper. Place, cut side down, on a lined baking sheet. Roast for 25 minutes.
  • Meanwhile, bring a medium pot of water to a boil. Add the broccoli and cook for 3-4 minutes. Next, drain and set aside. Heat a large skillet with 1 Tbsp. of olive oil over medium-high heat. Add the carrots and sauté for 3-4 minutes, Then, add the broccoli and continue to sauté for 3-4 minutes. Season with salt and pepper. Add the cream cheese, milk, and up to 1/2 cup of cheddar cheese. Stir until the cream cheese melts and coats the vegetables.
  • Turn the spaghetti squash over and use a fork to scrape some of the "meat" away from the edges. Fill each half with the vegetable mixture. Sprinkle with 1/3 cup of cheddar cheese. Then, return to the oven for 10 minutes. Garnish with chopped parsley before serving.