- 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 sit 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.