Cheesy Bacon Broccoli Stuffed Spaghetti Squash

• Gluten free

• Meat

  • 2 slices Bacon

• Produce

  • 4 oz Broccoli crowns
  • 1 Parsley
  • 1 Spaghetti squash, medium

• Baking & Spices

  • 1 Salt and pepper

• Dairy

  • 2 oz Cheese, grated
  • 2 tbsp Feta cheese

Found on peasandcrayons.com

Description

Ingredients

• 1 medium spaghetti squash
• 4-6 oz chopped broccoli crowns, or more!
• 2 slices of bacon
• 2-3 oz shredded/grated cheese (choose your favorite)
• salt and pepper to taste
• 2 TBSP crumbled feta cheese
• parsley to garnish, optional

Directions

• 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 and shredded cheese, 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!