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Sunday Suppers with Lunchbox Love – Broccoli Cheese Spaghetti Squash

After a heavy Thanksgiving dinner and eating out another night, we need something healthy for dinner tonight. I’ve said it once and I’ll say it again, my boys LOVE pasta. So tonight, it’s “spaghetti” squash! Oh, and I’m not going to lie, this recipe is from Domestic Super Hero and that was very appealing! HAHA

 
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Ingredients

  • 1 spaghetti squash cut in half, seeds removed
  • non stick spray
  • 2 cups chopped broccoli florets
  • 3 cloves garlic minced
  • 1 tsp red pepper flakes
  • pinch of salt and pepper
  • 1 tsp Italian season or use a mix of oregano, basil, thyme
  • 1/2 cup part skim shredded mozzarella cheese I like to shred my own
  • 1/3 cup Parmesan cheese shredded

Instructions

  1. In a microwave save dish, place your squash halves side by side. Add about 1/4 cup water to the bottom of the dish (water should be covering the bottom, but not more than 1/4 inch high). Place into microwave and cook on high for 9-11 minutes, or until squash is tender** Remove, and set aside for about 10 minutes to cool.

  2. In a skillet coated with nonstick spray, add red pepper flakes and cook for 30 seconds, stirring constantly. Add broccoli and garlic, stirring to combine. Add about 2 TBS water to the skillet, and turn up the heat. Saute for 3-5 more minutes, or until the chopped broccoli is tender. Add mixture to a large bowl, discarding any left over water.

  3. Using a fork, scrape out the flesh/’spaghetti’ of the squash, and add it to the large bowl with the broccoli mixture. Add Parmesan cheese, salt and pepper, and Italian seasoning to the mixture, stir to combine.

  4. Turn your broiler on medium/high. Distribute the mixture back into the squash shells, then sprinkle 1/4 cup of mozzarella cheese on top of each squash half. Place shells into an oven safe baking dish/pan.

  5. Place under broiler, watching carefully. Remove when cheese is bubbling and browned, about 2-3 minutes depending on how close the squash is to the broiler.

     

    Extra Bonus : Here’s a cute idea for a small Christmas gift – Chocolates made in Ice Cube Trays from the Kitchn

    Ingredients
    10 to 12 ounces good-quality dark chocolate

    Choose a few of the following:
    A few kinds of nuts, like almonds, peanuts, pistachios, or cashews
    A few kinds of dried fruit, like cranberries, goji berries, cherries, blueberries, or apricots
    Small seeds, like sunflower seeds, pumpkin seeds, or millet
    Candied ginger, orange peel, or lemon peel
    Coconut flakes

    Equipment
    2 silicon ice cube trays (each with 15 small cube-shaped wells)
    Baking sheet, for toasting the nuts
    Mixing bowl
    Chef’s knife or serrated knife, for chopping the chocolate
    Microwave-safe measuring cup or a double-boiler
    Rubber spatula
    Spoon

    Instructions

    1. Prepare the ice cube trays: Make sure your ice cube tray is clean and completely dry. If you just washed it, let it air-dry for a few hours before making your chocolate bites until all moisture has evaporated. Coat each of the wells lightly with nonstick baking spray.
    2. Toast the nuts: If you’re using nuts, toast the nuts on a baking sheet for 5 to 10 minutes at 350°F, until slightly darkened and fragrant. Cool completely before using.
    3. Chop large ingredients: Roughly chop larger ingredients like nuts, large dried fruits, and long strips of candied ginger until they’re pea-sized or smaller.
    4. Place the ingredients in separate bowls: Place all the dried fruit in one bowl, the chopped nuts in another bowl, and so on. This makes them easier to sprinkle evenly over the chocolate squares.
    5. Chop the chocolate: Chop the chocolate into small pieces no bigger than a chocolate chip. If you’re using chocolate chips or discs, you don’t need to chop the chocolate.
    6. Melt the chocolate: Transfer the chocolate to a microwave-safe measuring cup. Microwave at half-power for 1 minute, then stir. Microwave another 20 seconds at half-power and stir. Continue microwaving at half-power and stirring every 20 seconds until only a few small lumps remain. Stir until the remaining lumps have melted. (Alternatively, melt the chocolate using the double-boiler method, or you can temper it.)
    7. Divide the chocolate between all the wells of the ice cube tray: Fill the wells with just 1/4- to 1/2-inch of chocolate — the equivalent of a tablespoon or two.
    8. Sprinkle the toppings over the chocolate: Sprinkle a little of each topping over the chocolate. When finished, use your fingers or the back of a spoon to very gently press the toppings into the chocolate to make sure they stick. If you have any leftover melted chocolate, you can drizzle it over the tops of the bites.
    9. Let the chocolate set: The chocolates will set in a few hours at room temperature, or you can place the trays in the fridge to help the chocolate set more quickly.
    10. Store the bites: Carefully pop the bites out of the ice cube tray (thinner bites might crack if pressed in the middle, so be gentle). Transfer the bites to an air-tight container. Store at room temperature for several weeks (or store in the fridge if your kitchen is very warm).

     

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