Broccoli and Cheese Spaghetti Squash Casserole
Serves | 4-6 |
Prep time | 40 minutes |
Cook time | 25 minutes |
Total time | 1 hours, 5 minutes |
Ingredients
- 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
Directions
1. | 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 |
2. | Meanwhile, steam broccoli for 3-4 minute until tender/crisp, but still bright green. |
3. | In a small bowl, combine eggs, yogurt, ⅔ of the cheese, salt and pepper. |
4. | Combine squash, broccoli and egg mixture in a large bowl. Transfer into a lightly oiled baking dish. Top with remaining cheese. |
5. | Bake for 20 minutes at 375 and broil for 2-3 minutes until cheese is lightly browned. |