If you can resist broccoli and cheese casserol-y things in the winter, you’re one up on me.
Also, the squash is still rolling in weekly with my produce box delivery, so I’ve been needing to get creative all up in here.
This isn’t totally brand new, though. This recipe was inspired by another recent spaghetti squash doozy; spaghetti squash gratin. I’ve basically added some broccoli and greek yogurt for oomph.
Looking for even more broccoli and cheese in your life?
Check out these previous How to Eat hits:
Broccoli and Cheddar Patties
Broccoli, Cheddar and White Bean Soup
This recipe will work as a side, or even a vegetarian main in a larger portion. Serve with a hearty winter salad for a complete meal. Reheated leftovers are also a dream.
Go on and get your casserole on.
Broccoli and Cheese Spaghetti Squash Casserole
||1 hours, 5 minutes|
- 2 to 2.5lb spaghetti squash (makes 3.5 - 4 cups cooked squash)
- 4 cups broccoli florets/ stems
- 2 Large eggs
- ¾ cup light sour cream or greek yogurt
- 120g old cheddar cheese (finely grated and divided)
- ½ teaspoon salt
- ⅛ teaspoon fresh ground black pepper
||Halve squash and roast in 400F oven for 40-45 mins until easily pierced with a knife. Alternatively, pierce squash with a knife all over and microwave whole for 10-12 minutes. |
Lower oven (or preheat) to 375F
||Meanwhile, steam broccoli for 3-4 minute until tender/crisp, but still bright green. |
||In a small bowl, combine eggs, yogurt, ⅔ of the cheese, salt and pepper. |
||Combine squash, broccoli and egg mixture in a large bowl. Transfer into a lightly oiled baking dish. |
Top with remaining cheese.
||Bake for 20 minutes at 375 and broil for 2-3 minutes until cheese is lightly browned. |