If you’re cutting back on carbs, spaghetti squash makes a great meal. It has only 10 grams of carbs per cup, plus vitamins C and B6!
2 1⁄2 pounds spaghetti squash, halved lengthwise and seeded
1 tablespoon extra-virgin olive oil
1 bunch broccolini, chopped
4 cloves garlic, minced
1⁄4 teaspoon crushed red pepper
1 cup shredded part-skim mozzarella cheese
1⁄4 cup shredded Parmesan cheese
3⁄4 teaspoon Italian seasoning
1⁄2 teaspoon salt
1⁄4 teaspoon ground pepper
- Move racks to upper and lower thirds of oven; preheat to 450 degrees F.
- Place squash halves cut-side down in a microwave-safe dish; add 2 tablespoons water. Microwave on high until the flesh is tender, about 10 minutes. (Or, before the first step above, place squash halves cut-side down on a rimmed baking sheet and bake at 400 degrees F until the squash is tender, 40 to 50 minutes.)
- Heat oil in a large skillet over medium heat. Add broccolini, garlic and red pepper (if using); cook, stirring often, for 2 minutes. Add water and cook, stirring, until the broccolini is tender, 3 to 5 minutes more.
- When squash is done, use a fork to scrape the insides from the skins into a large bowl and mash. Stir broccolini, red pepper and garlic into squash mixture. Place the shells on a broiler-safe baking pan or baking sheet. Stir 3/4 cup mozzarella, 2 tablespoons Parmesan, Italian seasoning, salt and pepper into the squash mixture. Split between the shells; top with the remaining mozzarella and Parmesan.
- Bake on the lower rack for 10 minutes. Move to the upper rack, turn the broiler to high and broil, watching closely, until the cheese starts to brown, about 2 minutes.
- For easy cleanup, line baking sheet with parchment paper before you bake.