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:
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.