Cheddar Broccoli Spaghetti Squash

Let's Get Cooking

• 1 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.
• 2 Meanwhile, combine 1/2 cup ( 125 mL) boiling water and Knorr® Vegetable Bouillon Cube in small bowl. Dissolve Bouillon completely. Set aside.
• 3 Heat Becel Olive Plus™ Oil Blend 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.
• 4 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.