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Cheddar Broccoli Spaghetti Squash

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  • 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) Becel Olive Plus™ Oil Blend
  • 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

NUTRITIONAL INFORMATION

 

Amount per serving

Calories140
Total Fat6g
Saturated Fat1.5g
Trans Fat0g
Cholesterol5mg
Sodium650mg
Total Carbs17g
Dietary Fiber3g
Sugars7g
Protein7g
Vitamin D0mcg
Calcium128mg
Iron1mg
Potassium390mg

  • 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.