Cheddar Broccoli Spaghetti Squash

Name: Cheddar Broccoli Spaghetti Squash
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 1 spaghetti squash, (2- 2 -1/2 lbs.) [1 - 1.25 kg], halved and seeds removed; 1 Knorr® Vegetable Bouillon Cube, crumbled; 1 Tbsp. (15 mL) oil; 1/2 cup (125 mL) finely chopped onion (about 1/2 small); 3 cups (750 mL) small broccoli florets; 1/2 cup (125 mL) shredded low fat cheddar cheese

Why not try making our recipe for Cheddar Broccoli Spaghetti Squash, easy to make, this one is sure to be a crowd pleaser!

20 MINS

Cooking Time
15 MINS

Prep Time
4 People

Serves

1 spaghetti squash, (2- 2 -1/2 lbs.) [1 - 1.25 kg], halved and seeds removed
1 Knorr® Vegetable Bouillon Cube, crumbled
1 Tbsp. (15 mL) oil
1/2 cup (125 mL) finely chopped onion (about 1/2 small)
3 cups (750 mL) small broccoli florets
1/2 cup (125 mL) shredded low fat cheddar cheese

Arrange squash halves cut-sides down in 13 X 9-in. (33 x 23 cm) microwave-safe baking dish. Add 2 Tbsp. (30 mL) water. Cook at HIGH 10 minutes or until squash is tender and can be easily pierced with a fork.
Meanwhile, combine 1/2 cup ( 125 mL) boiling water and Knorr® Vegetable Bouillon Cube in small bowl. Dissolve Bouillon completely. Set aside.
Heat oil in 10-inch [25 cm] (nonstick skillet over medium heat and cook onion, stirring occasionally, until golden, about 6 minutes. Stir in broccoli, 2 Tbsp. (30 mL) Bouillon mixture and 3 Tbsp. (45 mL) water and bring to a boil. Cook covered, stirring occasionally, until broccoli is tender about 5 minutes.
Scrape out spaghetti squash flesh and place in medium bowl; reserve squash skins. To bowl, add half the broccoli mixture and remaining Bouillon mixture; stir well. Spoon squash mixture back into squash skins; evenly top with remaining broccoli mixture, then cheese. If desired, cook at HIGH in microwave 1 minute until cheese is melted.

Amount per Serving

Nutritional values	Amount per Serving
Energy (g)	140.0
Calcium (g)	128.0 mg
Carbohydrates (g)	17.0 g
Fat (g)	6.0 g
Fiber (g)	3.0 g
Iron (g)	1.0 mg
Potassium (g)	390.0 mg
Protein (g)	7.0 g
Saturated Fat (g)	1.5 g
Sodium (g)	650.0 mg
Sugar (g)	7.0 g
Trans Fat (g)	0.0 g

TIP: Squash can also be oven-roasted. Arrange squash halves cut-side down in 13 X 9-inch (33 x 23 cm) baking dish. Roast at 425°F (220°C). 1 hour or until tender.