Loaded Broccoli Cheese Spaghetti Squash Recipe

Introduction:

Hi guys, i want to share with you how to make a loaded broccoli cheese spaghetti squash. This dish is a fantastic alternative to loaded broccoli and cheese potato skins. It's perfect for football games or as a cozy dinner with a side salad. Let’s get started!

Ingredients:
For the Spaghetti Squash:

1 small spaghetti squash, cut in half lengthwise
Olive oil
Salt
For the Filling:

1 tbsp olive oil
1 small onion, chopped
3 cloves garlic, minced
2 cups broccoli florets, cut into small pieces
Salt to taste
1/4 cup sour cream
4 oz cream cheese
1 cup shredded cheese (provolone, cheddar, mozzarella, or Swiss)
1/4 cup grated Parmesan cheese
1 tbsp dried parsley (optional, for garnish)

Instructions:
Prepare the Spaghetti Squash:

Preheat your oven to 400°F (200°C).
Cut the spaghetti squash in half lengthwise and remove the seeds.

Drizzle a small amount of olive oil on the cut sides and sprinkle with salt.
Place the squash halves cut-side down on a baking sheet.
Roast in the oven for 45 minutes to an hour, or until a knife easily pierces through the middle. Let it cool slightly.

Prepare the Filling:

While the squash is roasting, heat a skillet over medium heat and add 1 tablespoon of olive oil.
Add the chopped onion and minced garlic. Cook until they soften and begin to turn golden, about 5 minutes.
Add the broccoli florets and a pinch of salt. Cook for another 5-6 minutes until the broccoli is tender but still bright green.
Transfer the cooked vegetables to a bowl and let them cool slightly.

Mix the Filling:

Add sour cream, cream cheese, shredded cheese, and Parmesan cheese to the bowl with the cooled vegetables. Mix until well combined.
Once the spaghetti squash is cool enough to handle, use a fork to scrape out the strands, leaving a small border around the edges to keep the shell intact.
Add the spaghetti squash strands to the cheese and vegetable mixture. Mix well.

Assemble and Bake:

Spoon the filling back into the spaghetti squash shells, packing it in well.
Top each half with a slice of provolone cheese and a sprinkle of Parmesan cheese.
Place the filled squash halves back on the baking sheet.
Bake in the preheated oven for about 15-20 minutes, or until the tops are golden and bubbly.

Conclusion :

Remove from the oven and let cool for a few minutes.
Sprinkle with dried parsley if desired.
Serve hot, either as a generous portion per person or cut into halves for a smaller serving. Pair with a nice green salad for a complete meal.
Enjoy this delicious, cheesy, and comforting dish that’s perfect for any occasion.