This was such a GREAT little tasting dish.. So easy and it’s kind of a quick “Knock off” of a Mac and Cheese but, totally GLUTEN FREE!!!
2 large spaghetti squash( cut in half)
4 cloves garlic chopped
3/4 cup cheddar cheese
1/2 bundle Broccoli Rabe
1 tablespoon smart balance
2 drizzles EVOO
2 teas Thyme
Dash of salt and pepper
Seeds from squash removed washed and roasted on 350 for 8 mins
First take your Spaghetti squashes and cut in half. Remove the filling and pick out the seeds. After removing seeds, do a quick rinse and dry on a paper towel. Lay seeds on a cooking sheet and bake at 350 for 8 mins. Once nice and golden brown, remove sprinkle some salt on seeds and set aside.
Take a fork and scoop out all the squash ( picking out remaining seeds) in a med size pot, add EVOO, and chopped garlic, cook for about a min and add you squash and broccoli Rabe a dash of salt and pepper and thyme. Cook on med high heat for 3 mins and then add your 1/2 cup cheddar cheese. Combine and fill each of your scooped out spaghetti squash boats with the squash and broccoli Rabe filling. Place all boats ( filled) and sprinkle a tad bit more cheddar on top. Bake at 375 for 15 mins. Once top is nice and brown, remove and sprinkle some of your roasted squash seeds all over the top and serve.
Cooking time: 25 mins
Serves 4 peeps