I do love vegetables but I feel like I went outside of my comfort zone with this recipe and I'm SO glad I did! This low carb recipe is the perfectly healthy alternative to your favorite casserole. PLUS - I hate cooking and this recipe was SUPER easy!
Yield: 4 servings | Active Time: 30 mins | Total Time: 40 mins
1 2 1/2 to 3 pound spaghetti Squash, halved lengthwise and seeded
1 tablespoon extra-virgin olive oil
1 bunch broccoli, chopped**
4 cloves garlic, minced
1/4 teaspoon crushed red pepper (optional)
2 tablespoons water
1 cup shredded part-skim mozzarella cheese, divided
1/4 cup shredded Parmesan cheese, divided
3/4 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon ground pepper
1. Position racks in upper and lower thirds of oven; preheat to 450 degrees F.
2. Place squash cut-side down in a microwave-safe dish; add 2 tablespoons water. Microwave, uncovered, on high until the flesh is tender, about 10 mins.
3. Meanwhile, heat oil in a large skillet over medium heat. Add broccoli, garlic, and red pepper (if using); cook, stirring frequently, for 2 minutes. Add water and cook, stirring, until the broccoli is tender, 3 to 5 minutes more. Transfer to a large bowl.
4. Use a fork to scrape the squash from the shells into the bowl. Place the shells in a broiler-safe baking pan or on a baking sheet. Stir 3/4 cup mozzarella, 2 tablespoons Parmesan, Italian seasoning, salt and pepper into the squash mixture. Divide between the shells; top with the remaining 1/4 cup mozzarella and 2 tablespoons Parmesan.
5. Bake on the lower rack for 10 minutes. Move to the upper rack, turn the broiler on high and broil, watching carefully, until the cheese starts to brown, about 2 minutes.
**don't like broccoli? Try substituting with spinach or broccolini
So try it! Let us know, did you like it? Did you substitute anything? We are always looking for healthy alternatives to our favorite meals!
Nutrition per Serving
calories: 194 | fat: 11g (5g sat, 5g mono) | cholesterol: 20mg | carbohydrates: 13g | protein: 12g | fiber: 2g | sodium: 587mg | potassium: 334mg
From EatingWell November/December 2014