Description
A vibrant dish featuring roasted spaghetti squash stuffed with broccoli, quinoa, and melted cheese. A wonderful blend of health and comfort.
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 your oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Drizzle olive oil and sprinkle with salt and pepper on the cut sides.
- Place the squash cut side down on a baking sheet and roast for 30-40 minutes until tender.
- Heat olive oil in a medium skillet over medium heat and sauté onion and garlic until translucent.
- Add the broccoli florets and stir until tender, about 5 minutes.
- Combine sautéed broccoli with cooked quinoa and half of the shredded cheese in a large mixing bowl.
- Once roasted, scrape the squash flesh into strands and mix with the filling.
- Stuff each squash half with the mixture and top with remaining cheese.
- Return to the oven and bake for another 10-15 minutes until cheese melts and bubbles.
Notes
Feel free to substitute cheese with a dairy-free alternative or swap quinoa for brown rice. Prepare ahead by roasting squash and filling a day in advance.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 30mg