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To be completely honest, I’m not really a big fan of spaghetti squash, but I had a spark of inspiration the other day at the grocery store when I saw the display of squash next to all the potatoes. “What if you could make these like twice baked potatoes… that would be pretty tasty…” so I had to try it out.
Just like the classic twice baked potato, these spaghetti squash are full of cheesy flavor and are a great side for steak night or grilled chicken.
The best part, they are filling, but won’t make you feel guilty!
I decided to cook the squash in the microwave initially because it’s quicker than in the oven. It takes about 8-10 minutes per side in the microwave and then you can carry on with preparing the rest of the meal!
The real start of the show here is the delicious sautéed broccoli and shallots. With the seasonings and flavor that comes from sautéing, it’s nicely balanced with the creamy flavor of the sour cream and cheese.
I think the next go around of making these I will add in some tuna or chicken and just make it a whole meal in and of itself.
We loved the spaghetti squash as a healthy side dish for our steak dinner the other night, but if you toss in a couple cups of chicken (like some shredded rotisserie chicken) to the mix before baking it, you would have yourself a pretty delicious meal in and of itself!
When we served it as a side, we simply cut each side in half and served a quarter piece up to each person.
Ok, so if you’re ready to tackle this recipe, time to get started!
AuthorAshleyDifficultyBeginner
Pre-heat your oven to 400 degrees and decide your baking method for the squash. It can be done in the oven or in the microwave. Place a knife directly in the center of the squash and begin working to cut/ crack the squash in half from there. Once the squash is cut in half, it will need to be cooked in order to fork out all the squash strands from the inside.
Oven Cooking Method: Drizzle a little EVOO & season the squash with some garlic salt. Place it skin side up on the pan and bake at 400 degrees for 30 - 40 minutes. This should leave your squash perfectly al dente so it holds up to the next steps.
Microwave Cooking Method: Fill a 9" x 9" glass baking dish with about 1/2 an inch of water and season the water with garlic salt. Place one half squash side down into the baking dish with water, cover with plastic wrap and pop it in the microwave for 8 - 10 minutes. The squash is done when you can easily fork out spaghetti strings of squash. Repeat with the other half.
NOTE: be sure to remove the seeds from the middle before forking out all the squash.
While your squash is cooking, make the sautéd broccoli. In a skillet over medium-high heat, add in the EVOO and sliced shallots. Cook the shallots until they begin to brown and crisp (2-3 min). Then add in the broccoli, minced garlic and the chicken broth. Stir and allow the chicken broth to deglaze the pan. Then you will season the broccoli with the salt, pepper and red pepper flakes. Stir frequently until the broccoli is softened (10 min).
Once the spaghetti squash has cooled from cooking, fork out all the insides into a separate mixing bowl. Then add in the sautéd broccoli, 1 cup of cheese and the sour cream. Stir it all together until everything is well combined.
On a baking pan, lay down a piece of parchment paper and then place the two squash shells. Carefully spoon in the squash & broccoli mixture back into each shell evenly. Sprinkle a little more cheese on top of each squash and then pop them into the oven for 20 - 25 min. Then flip on the broiler and let the cheese get a little crisped for 5 minutes. Remove and enjoy them immediately!
Ingredients
Directions
Pre-heat your oven to 400 degrees and decide your baking method for the squash. It can be done in the oven or in the microwave. Place a knife directly in the center of the squash and begin working to cut/ crack the squash in half from there. Once the squash is cut in half, it will need to be cooked in order to fork out all the squash strands from the inside.
Oven Cooking Method: Drizzle a little EVOO & season the squash with some garlic salt. Place it skin side up on the pan and bake at 400 degrees for 30 - 40 minutes. This should leave your squash perfectly al dente so it holds up to the next steps.
Microwave Cooking Method: Fill a 9" x 9" glass baking dish with about 1/2 an inch of water and season the water with garlic salt. Place one half squash side down into the baking dish with water, cover with plastic wrap and pop it in the microwave for 8 - 10 minutes. The squash is done when you can easily fork out spaghetti strings of squash. Repeat with the other half.
NOTE: be sure to remove the seeds from the middle before forking out all the squash.
While your squash is cooking, make the sautéd broccoli. In a skillet over medium-high heat, add in the EVOO and sliced shallots. Cook the shallots until they begin to brown and crisp (2-3 min). Then add in the broccoli, minced garlic and the chicken broth. Stir and allow the chicken broth to deglaze the pan. Then you will season the broccoli with the salt, pepper and red pepper flakes. Stir frequently until the broccoli is softened (10 min).
Once the spaghetti squash has cooled from cooking, fork out all the insides into a separate mixing bowl. Then add in the sautéd broccoli, 1 cup of cheese and the sour cream. Stir it all together until everything is well combined.
On a baking pan, lay down a piece of parchment paper and then place the two squash shells. Carefully spoon in the squash & broccoli mixture back into each shell evenly. Sprinkle a little more cheese on top of each squash and then pop them into the oven for 20 - 25 min. Then flip on the broiler and let the cheese get a little crisped for 5 minutes. Remove and enjoy them immediately!