Serves 4
Prep Time: 30 Minutes
Total Time: 1 Hour

Ingredients

  • 2½ – 3 pounds of spaghetti squash (about 1 large or 2 medium squash)
  • 1 Tablespoon olive oil
  • 1 medium onion, diced
  • 5 cloves garlic, minced
  • 1 bunch of broccolini, chopped
  • ½ teaspoon chili flakes
  • 1 teaspoon Italian seasoning
  • ¾ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 2 – 4 tablespoons water
  • 1 cup shredded mozzarella cheese – divided
  • ½ cup shredded Parmesan cheese – divided

Directions

    1. Preheat the oven to 350°F / 175°C.
    2. Pierce the spaghetti squash all over with a fork, then place on a sheet pan and bake for 40 to 50 minutes or until the flesh is tender.
    3. While the spaghetti squash is cooking, heat the oil in a large sauté pan over medium heat.
    4. Add the onion and garlic and cook for 3 to 4 minutes.
    5. Add the broccolini, chili flakes, Italian seasoning, salt, and pepper, and cook for 2 minutes.
    6. Add water and cook until the vegetables are tender. Transfer to a large bowl.
    7. When the spaghetti squash comes out of the oven, allow it to cool slightly, then cut it in half lengthwise.
    8. Scoop the seeds out and use a fork to scrape the threads of the squash into the bowl with the broccolini mixture.
  1. Place the squash shells cut-side-up on a baking dish.
  2. Gently mix the squash with the broccolini mixture.
  3. Stir in ¼ cup of the Parmesan cheese and ¾ cup of the mozzarella cheese.
  4. Evenly divide the vegetable mixture between the two squash shells.
  5. Top with the remaining mozzarella and Parmesan cheese.
  6. Adjust the oven temperature to broil, and broil the squash until the cheese has melted and started to brown. Serve warm.