Spaghetti squash wins the prize for most versatile vegetable. It’s also a great veggie to mix with other veggies for some veg on veg decadence. This recipe doubles up on vegetables and adds a little cheese to keep things interesting. It’s super healthy but feels like a very legitimate side dish. Most importantly, with the help of the microwave for not one but both of the main veggies in this dish, you make your life soooo much easier.
Cut some slits in a spaghetti squash and microwave on high for 5 minutes. Without this step, you’ll never be able to cut into that beast. My squash was extra huge and needed closer to 8 minutes when all was said and done. Cut it in half, scoop out the seeds and stick it face-up in a 425 oven for about 25 minutes. While it’s roasting, microwave a Steamfresh bag of broccoli florets and give them a rough chop. While you’re at it, chop up one tomato, too. FYI: there’s nothing wrong with microwave broccoli, especially if it’s going inside another dish. Accept this time saver. It came out just as if I had steamed fresh broc myself.
Take the squash out of the oven and start scraping it with a fork to get it all spaghetti-like. In a separate bowl, mix the squash innards, the broccoli, tomato, salt, and pepper. Put the mixture back into the skin, like a restuffed potato, top with shredded pepper jack cheese, and stick in the oven until the cheese is bubbly.
I didn’t really realize it but, apparently, my beau isn’t a major fan of squash; yet, even he said this was quite tasty. That’s a big win in my book.