Since I made my garlic sautéed spaghetti squash a couple of weeks ago, hubby has been asking for spaghetti squash a lot. He had never eaten this wonderful veggie and was extremely skeptical but kept an open mind. When I made him the sautéed squash as a side dish to pork chops, he became an instant fan.
We both love the light delicate flavors and texture of spaghetti squash and this time I made it into a cheesy side dish with broccoli and mushrooms. This simple recipe can be whipped up easily on a busy weeknight and customized to use whatever is the in the veggie drawer of your fridge.
Cheesy Spaghetti Squash & Broccoli Bake
|Prep time||20 minutes|
|Cook time||25 minutes|
|Total time||45 minutes|
|Meal type||Side Dish|
- 1/2 Spaghetti Squash (cooked)
- 1 cup Fresh Broccoli (chopped)
- 2 tablespoons Olive Oil
- 1 tablespoon butter
- 1 clove Garlic (chopped)
- 1 cup Fresh Mushrooms (sliced)
- 2oz cheddar cheese (shredded)
- 2oz mozzarella cheese (shredded)
- 1/4 cup fat free half & half
- salt & pepper to taste
- 1/4 cup Panko Bread Crumbs
You can also add chicken or fish to make this your main dish.
This was delicious! And Hubby’s love of spaghetti squash just grew some more. I loved the cheesy flavor and it felt like I was over indulging in a comfort food such as mac n cheese without the mac. Call it a healthy version of an all time favorite. So cheesy spaghetti squash is now in my rotation of fall veggie side dishes and I can’t wait to see how I customize it the next time.
If you are looking for that perfect side dish, check out the selections on my Veggies and Sides board on Pinterest.
Follow Lori’s Culinary’s board Veggies & Sides on Pinterest.