Stuffed spaghetti squash is not only tasty and healthy, it’s also so simple to prepare. You don’t even need to turn on the oven, as only the stove and microwave are used for this dish! This recipe makes this stuffed squash even healthier by mixing it with onions, garlic, and broccoli. For extra flavor, it’s tossed with grated Cabot Seriously Sharp Cheddar. Once you experience how easy it is to make such a wonderful dish, you’ll be making it over and over again. Be sure to share the recipe on Facebook, Pinterest, Instagram, and Twitter with family and friends.
To make four servings, gather the ingredients listed below and begin by removing seeds from halved spaghetti squash. Place the squash, cut sides down, in a microwave safe dish, add ½ cup water, and microwave on high for about 12 minutes, or until squash is tender. Let cool slightly.
While squash is cooking in microwave, sauté the onion and garlic in 1 tablespoon Cabot Salted Butter for 5 minutes over medium-high heat in a large skillet. Add in chopped broccoli, cooking until broccoli is tender. Sprinkle with dill, salt, and black pepper, and remove from heat.
Scrape the cooked flesh out of spaghetti squash into strands using a fork. Add squash strands to the pan and sprinkle with ¾ cup grated Cabot Seriously Sharp Cheddar and toss until combined. Divide mixture evenly among squash halves, sprinkle with remaining cheese, and broil until cheese melts, about 1 to 2 minutes. Enjoy!
For another fabulous spaghetti squash dish, you have to try the Spaghetti Squash Au Gratin by Nutritious Eats. We promise this recipe will be another keeper! Cabot is a cooperative of over 800 farm families, bringing many years of experience to make only the best products for you and your family. We’d love to hear your feedback on this Broccoli and Cheddar Stuffed Spaghetti Squash recipe, so please rate and review it when you have the chance!
1 medium-size spaghetti squash, cut in half lengthwise
½ medium onion, chopped
1 garlic clove, chopped
1 tablespoon Cabot Salted Butter
1½ cups chopped broccoli
½ teaspoon dried dill
¼ teaspoon salt
Pinch of freshly ground black pepper
4 ounces grated Cabot Seriously Sharp Cheddar (about 1 cup)
Prep: 5 mins | Cook: 15 mins | Total: 20 mins
REMOVE seeds from squash and discard. Place cut sides down in a microwave safe dish. Add ½ cup water to dish. Microwave on HIGH 12 minutes or until tender; let cool slightly.
SAUTE onion and garlic in butter 5 minutes in a large skillet over medium-high heat. Add broccoli and cook an additional 5 minutes or until broccoli is tender. Sprinkle with dill, salt and black pepper. Remove from heat.
SCRAPE the cooked flesh out of squash into strands using a fork. Add squash to pan; sprinkle with 3 ounces (¾ cup) cheese and toss until combined.
DIVIDE mixture evenly among squash halves; sprinkle with remaining cheese. Broil 1 to 2 minutes or until cheese melts.
Recipe and photo courtesy of Regan Jones.
I made this for dinner tonight. Make sure you cook the broccoli enough as mine was a little under cooked. It was delicious and Cabot cheese is the best.