- 1 spaghetti squash
- 1 large bag of frozen broccoli, thawed and drained
- 2-3 c nacho can cheese
- plain or seasoned bread crumbs
Cut your squash in half, if it is too hard to cut, microwave for 3-5 minutes till softened. Remove the seeds.
Bake on a cookie sheet, face up in the oven on 350 degrees for 35 minutes. Turn oven off and let set for an additional 10 minutes.
Pull from oven, hold one end with tongs and use a fork to scrape out the meat.
Place squash shreds into a casserole dish, stir in broccoli and cheese. Sprinkle with bread crumbs
Bake again on 350 degrees until bubbly and bread crumbs are golden brown, approx. 20 minutes.