Spaghetti squash annoys me.
I always see them in the grocery, crates piled high with the bulbous, vibrant yellow vegetables. Obviously I’m attracted. It’s like Peacocking 101. Inevitably I buy one, reassuring myself that I’ll figure out a way to use it.
So why is it still sitting on my counter one week after aforementioned shopping trip? Because every time I even halfway think of using it, my mind has already thought of eight excuses not to. They’re too hard to cut; it’ll take too long to bake; it’s huge and I’m one person; it doesn’t even actually taste like spaghetti.
Consider this recipe my response to some of those annoyances. Yeah, you still have to cut and bake it, but with a sharp enough knife and a little forethought, you shouldn’t be in the woods for long. And, since it’s a (cheese-filled) side dish, it doesn’t even matter that spaghetti squash actually tastes nothing like spaghetti.
Nothing like having your cupcake-shaped cheesy veggies and eating them too.
Broccoli Cheddar Spaghetti Squash Cups
Makes: 6 cups | Calories per cup: 62
Fat: 2.0 g (Sat Fat: 0.8 g) | Carbohydrate: 7.2 g | Fiber: 1.3 g| Protein: 4.4 g
ingredients:
half of a small spaghetti squash
1 C frozen broccoli, thawed and chopped
1/2 oz reduced fat shredded cheddar cheese
2 T fat free cream cheese
1 t minced garlic
1 large egg
1 t salt
1/2 t cracked black pepper
3 T Italian breadcrumbs
directions:
1. To cook the spaghetti squash, slice it in half lengthwise and place on a baking dish cut side up. Bake for an hour in a 350° oven, until the flesh is fork tender. Once cooked and cooled, scrape out the inside using a fork. Half of a squash should yield about 2 cups.
2. In a medium mixing bowl, combine the cooked and shredded squash, broccoli, cheddar cheese, cream cheese and garlic.
3. In a small bowl, scramble the egg and then pour into the squash mixture.
4. Season the squash with the salt and pepper. Add in about half of the breadcrumbs.
5. Divide the squash mix evenly between six greased muffin tin cups. Sprinkle the tops with the remaining breadcrumbs.
6. Bake in a 350° oven for 20-25 minutes until the breadcrumbs are browned.
7. Let the muffins cool before loosening from the cups using a small knife before removing from the muffin tin.
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