Loaded Broccoli & Cheese Spaghetti Squash | Ep 1316

Cut the spaghetti squash in half lengthwise and remove the seeds.

Drizzle olive oil on each half of the squash and sprinkle with salt.

Place the squash halves upside down on a baking sheet and roast in a 400 degree oven for 45 minutes to 1 hour, until a knife pierces easily through the center.

While the squash is roasting, heat olive oil in a skillet over medium heat.

Add chopped onion and garlic to the skillet, sprinkle with salt, and sauté until softened, about 5-6 minutes.

Add fresh broccoli florets to the skillet and sauté until just cooked down but still crunchy, about 5-6 minutes.

Set the broccoli mixture aside to cool.

Once the squash is done roasting, let it cool slightly before scraping the strands into a bowl, leaving a border around the edges.

To the bowl with the squash strands, add the cooled broccoli mixture, sour cream, cream cheese, provolone cheese, and a pinch of salt. Mix until combined.

Stuff the filling back into the squash halves, topping with grated Parmesan cheese.

Return the stuffed squash to the oven and bake for 15-20 minutes until golden and bubbly.

Sprinkle dried parsley on top before serving.

Equipment Needed

Spice Level:

Dietary

Allergens