I don't know about you, but once the fall season rolls around, my grocery store produce section is overflowing with all kinds of different squash and pumpkins! And every year, I think I should really be more adventurous and try out some new recipes...

So, today I'm sharing with you a recipe that our family tried this week and we're definitely going to make again. It uses spaghetti squash and incorporates broccoli, cheese, and spices to make it into a wonderful Italian meal. And you know what else? It's low carb and gluten free too! Can't beat that!

Broccoli and Cheese Stuffed Spaghetti Squash2 2½- to 3-pound spaghetti squash, halved lengthwise and seeded
2 Tbsp olive oil
3 bunches broccoli, chopped
4 cloves garlic, minced
1/2 tsp crushed red pepper
4 Tbsp water
2 cups shredded mozzarella cheese, divided
1/2 cup shredded Parmesan cheese, divided
1 1/2 tsps Italian seasoning
1 tsp salt
1/2 tsp pepper

Position racks in upper and lower thirds of oven; preheat to 450 degrees.  Halve squash lengthwise and remove seeds. Place squash cut-side down in a microwave-safe dish. Add 2 tablespoons of water to the dish. Microwave uncovered on high until flesh is tender, about 10 minutes. Repeat with other squash. Meanwhile, heat olive oil in a large skillet over medium heat. Add broccoli, garlic, and red pepper (if using). Cook, stirring frequently, for 2 minutes. Cover and turn heat down to low. Cook until the broccoli is tender, about 3 to 5 minutes more. Transfer broccoli to a large bowl.  Use a fork to scrape the squash from the shells into the bowl. Place the shells in an oven safe baking dish.  Stir 1 1/2 cups mozzarella, 4 tablespoons Parmesan, Italian seasoning, salt, and pepper into the squash and broccoli mixture. Divide it evenly between the shells. Top with the remaining mozzarella and Parmesan.  Bake on lower oven rack for 10 minutes. Move to upper oven rack, turn the broiler to high, and broil until the cheese starts to brown, about 2 minutes. Make sure to watch the squash carefully while broiling.

Notes: I used a small 8 1/2" X 11" Pyrex casserole dish to microwave the squash and turned off the turntable while microwaving. Turn the dish halfway through cooking to make sure the squash cooks evenly.
I used the same casserole dishes that I used for microwaving the squash to bake the squash in for easier cleanup!
The recipe as written makes enough for 4, with each person getting 1/2 of a stuffed squash as a serving. Add some homemade bread and a salad for a full meal.
This makes a pretty presentation served in the squash shell, but after you've mixed together the spaghetti squash, broccoli, cheese and spices, you could also add it all to a casserole dish and bake it that way too! #Vegetarian #Fall #Recipes #MainDishes
Vegetarian Fall Recipes MainDishes