As a carbs and sweets loving kid, who would have thought I’d ever see a day where I would stuff vegetables inside of another vegetable and actually enjoy it?!? Now, that’s growth!

Haha…it’s also called becoming an adult. Spaghetti squash felt like such an anomaly a few years ago. A vegetable that could resemble small strands of pasta?!? Sign me up! And, ok- it may not taste exactly like pasta, but it can be a great substitute- especially with a full-flavored sauce!

So, if you’re still new to this whole vegetable “pasta” craze, start with a preferred sauce and you might want to add some cheese on top. Keep it simple, but flavorful. So, I gave a nod to one of my favorite soups…broccoli-cheddar. With broccoli, carrots, and a creamy sauce of cream cheese, milk, and cheddar- you just might become a spaghetti squash fan too.

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Ingredients in Broccoli & Cheddar Stuffed Spaghetti Squash

• Spaghetti Squash
• Olive Oil
• Broccoli
• Carrots
• Cheddar Cheese
• Cream Cheese
• Milk
• Parsley

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Roasted Spaghetti Squash Tips & Tricks

• The toughest part about working with spaghetti squash is making the first cut! I prefer to pre-bake the squash before slicing in half.
• Cut in half lengthwise.
• Scoop out the seeds with a grapefruit spoon...so easy.
• Brush with olive oil and sprinkle with pepper. Spaghetti squash can be watery, so I save the salt until the end.
• Roast cut-side down.
• After roasting, use a fork to scrape the strands.
• Scoop out the spaghetti-like strands and top with your favorite sauce OR simply add your sauce to the squash bowl.
• Enjoy!

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