Cook Time:30 minsAdditional Time:10 minsTotal Time:40 minsServings:4Yield:4 servingsJump to Nutrition Facts
Cook Time:30 minsAdditional Time:10 minsTotal Time:40 minsServings:4Yield:4 servings
Cook Time:30 mins
Cook Time:
30 mins
Additional Time:10 mins
Additional Time:
10 mins
Total Time:40 mins
Total Time:
40 mins
Servings:4
Servings:
4
Yield:4 servings
Yield:
4 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1 (2 1/2- to 3-pound) spaghetti squash, halved lengthwise and seeded1tablespoonextra-virgin olive oil1bunchbroccolini, chopped4clovesgarlic, minced¼teaspooncrushed red pepper (optional)2tablespoonswater1cupshredded part-skim mozzarella cheese, divided¼cupshredded Parmesan cheese, divided¾teaspoonItalian seasoning½teaspoonsalt¼teaspoonground pepper
Cook Mode(Keep screen awake)
Ingredients
1 (2 1/2- to 3-pound) spaghetti squash, halved lengthwise and seeded
1tablespoonextra-virgin olive oil
1bunchbroccolini, chopped
4clovesgarlic, minced
¼teaspooncrushed red pepper (optional)
2tablespoonswater
1cupshredded part-skim mozzarella cheese, divided
¼cupshredded Parmesan cheese, divided
¾teaspoonItalian seasoning
½teaspoonsalt
¼teaspoonground pepper
Directions
Position racks in upper and lower thirds of oven; preheat to 450 degrees F.
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 minutes. (Alternatively, place squash halves cut-side down on a rimmed baking sheet. Bake in a 400 degrees F oven until the squash is tender, 40 to 50 minutes.)
Meanwhile, heat oil in a large skillet over medium heat. Add broccolini, garlic and red pepper (if using); cook, stirring frequently, for 2 minutes. Add water and cook, stirring, until the broccolini is tender, 3 to 5 minutes more. Transfer to a large bowl.
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 it between the shells; top with the remaining 1/4 cup mozzarella and 2 tablespoons Parmesan.
Tips
Easy cleanup: To save time and keep your baking sheet looking fresh, line it with a layer of foil before you bake.
Originally appeared: EatingWell Magazine, November/December 2014
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Nutrition Facts(per serving)194Calories11gFat15gCarbs11gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
