It does take a bit of time if you cook the squash in the oven like I did, but that gave me time to shower after my workout! I may add some chicken next time to give me a little more protein to the meal...other suggestions are welcome!
Ingredients
- 1 spaghetti squash, halved lengthwise and seeded
- 1 tablespoon extra-virgin olive oil
- 1 bunch broccolini, chopped
- 4 cloves garlic, minced
- 1/4 teaspoon crushed red pepper (optional)
- 2 tablespoons water
- 1 cup shredded part-skim mozzarella cheese, divided
- 1/4 cup shredded Parmesan cheese, divided
- 3/4 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- Preheat to 400°F.
- Place squash halves cut-side down on a rimmed baking sheet. Bake in a 400°F oven until the squash is tender, 40 to 50 minutes. (Alternatively, place squash cut-side down in a microwave-safe dish; add 2 tablespoons water. Microwave, uncovered, on High until the flesh is tender, about 10 minutes)
- Meanwhile, heat oil in a large skillet over medium heat. Add broccolini, garlic and red pepper (if using); cook, stirring frequently, for 2 minutes. Add water and cook, stirring, until the broccolini is tender, 3 to 5 minutes more. Transfer to a large bowl.
- Use a fork to scrape the squash from the shells into the bowl. Place the shells in a broiler-safe baking pan or on a baking sheet.
- Stir 3/4 cup mozzarella, 2 tablespoons Parmesan, Italian seasoning, salt and pepper into the squash mixture.
- Divide it between the shells; top with the remaining 1/4 cup mozzarella and 2 tablespoons Parmesan.
- Bake on the lower rack for 10 minutes. Move to the upper rack, turn the broiler to high and broil, watching carefully, until the cheese starts to brown, about 2 minutes.
Per serving: 194 calories; 11 g fat (5 g sat, 5 g mono); 20 mg cholesterol; 13 g carbohydrates; 0 g added sugars; 4 g total sugars; 12 g protein; 2 g fiber; 587 mg sodium; 334 mg potassium.