By David Draper

The recipe would probably be more appropriate posted in the fall, but the other day, in my root cellar, I (literally) stumbled over a milk crate full of spaghetti squash that I’d overlooked all winter. Normally I use the pasta substitute as a delivery system for some marinara or venison ragù, but here they were, forgotten in the basement. Suffice to say, I’ll be cooking a lot of squash in the coming weeks and will be trying some new recipes, like this simple squash-and-vegetable bake.

Squash and Broccoli Bake

Ingredients:
-1 spaghetti squash, cut in half lengthwise
-1 tsp. salt
-1 small head broccoli, rinsed and chopped
-2 Tbsp. olive oil
-1 Tbsp. butter
-1 medium onion, diced
-3 garlic cloves, minced
-¼ cup Parmesan cheese, grated
-1 ½ tsp. dried parsley
-1 ½ tsp. dried thyme
-Salt, pepper and red pepper flakes to taste

Directions:
1. Preheat oven to 375 degrees. Remove seeds and pulp from one of the squash halves. (Bag and save second half for later use.) Salt and pepper the open face of the squash. Place the squash open-side down in an oven-safe baking dish. Add water to a depth of about 1 inch. Bake in oven for 30 to 45 minutes, until the tip of a knife pierces the skin easily.

2. Meanwhile, bring 2 quarts of water and 1 tsp. salt to a boil in a medium saucepan. Add broccoli and blanch for 3 to 4 minutes to set color. Drain and reserve.

3. Heat olive oil and butter in a sauté pan set over medium heat. Add onion and cook until just translucent, about 3 to 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Toss drained broccoli with onions and garlic and sauté briefly. Remove from heat.

4. When the squash is cooked, remove it from the oven. Using a fork, pull the meat from the squash, transferring it to a large bowl. Toss the squash with the broccoli, onions, and garlic. Stir in the Parmesan, along with the herbs and salt and pepper. Scoop mix back into the squash half and place in the oven. Bake until cheese is melted, about 10 minutes.

Comments (3)

from Sayfu wrote 1 year 8 weeks ago

Not too big on squash, but do like squash spagetti. String it, tomato sauce, and good meatballs, and it is quite acceptable.

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from jamesti wrote 1 year 8 weeks ago

man, i have just in the last couple of years gotten very fond of squash and this is one recipe i am going to try out! maybe a little alfredo drizzled on top with more parmesan cheese and toasted bread crumbs would add to it a little. thanks for the legwork!

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from dadsmom wrote 1 year 7 weeks ago

This sounds really yummy. Could make it the entire meal.

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from Sayfu wrote 1 year 8 weeks ago

Not too big on squash, but do like squash spagetti. String it, tomato sauce, and good meatballs, and it is quite acceptable.

0 Good Comment? Yes | No | Report

from jamesti wrote 1 year 8 weeks ago

man, i have just in the last couple of years gotten very fond of squash and this is one recipe i am going to try out! maybe a little alfredo drizzled on top with more parmesan cheese and toasted bread crumbs would add to it a little. thanks for the legwork!

0 Good Comment? Yes | No | Report

from dadsmom wrote 1 year 7 weeks ago

This sounds really yummy. Could make it the entire meal.

0 Good Comment? Yes | No | Report

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All submitted comments are subject to the rules set forth in our Privacy Policy and Terms of Use.