1 medium spaghetti squash
4-6 oz chopped broccoli crowns or add extra!
2 slices bacon
2-3 oz grated cheese (choose your favorite)
salt and pepper to taste
2 TBSP crumbled feta cheese
parsley to garnish optional
Pre-heat oven to 400 degrees F.
Slice your spaghetti squash in half lengthwise and scoop out the seeds. For easy cutting, feel free to stick each squash in the microwave for 5 minutes to soften it up just a tad. The knife slides through way easier this way!
Next grab a lipped baking sheet or a rimmed baking dish.
Rub the cut side of the squash with a teeny bit of cooking oil.
Place inside a baking dish or atop rimmed baking sheet and roast face-down for 30-40 minutes, or until tender and easily pierced with a fork. Cooking time will vary a bit depending on the size of your squash, and the once rock-hard exterior of the squash will be visibly softened.
While the squash roasts, steam or blanch your broccoli and cook your bacon.
For the bacon, chop and pan-fry until crispy. (approx. 3 minutes)
Once squash is roasted, allow to cool until easily handled or pop on an oven mit and use a fork to separate and fluff the strands of spaghetti squash.
Add your broccoli, shredded cheese, and bacon, then season with salt and pepper to taste.
Top with crumbled feta and bake at 350 degrees F for around 10-15 minutes or until hot and bubbly.
For a golden cheesy topping, flip your oven to broil on high for just a minute or two until lightly browned.
Garnish with parsley if desired and dig in!
Credit to: CSA Member Holly for sharing!