gluten free vegetarian, nut free, soy free, one dish meal

What You’ll Need:

1 large spaghetti squash, sliced lengthwise & seeds removed.

1 large head of broccoli, broken into florets

Salt & pepper to taste

1 Tbsp olive oil

Parchment paper

1 15.5 ounce jar/can marinara sauce, no sugar added

8 oz container full fat or lowfat cottage cheese

3-ish ounces sharp cheddar cheese, shredded

OPTIONAL: crushed red pepper

Preheat oven to 350*

Place squash face down in a roasting pan filled with 1-2 inches water. Pop in the oven for 15 minutes.

While squash roasts, toss broccoli with olive oil, salt & pepper.

Spread evenly on a pan lined with parchment paper. Then, combine cheeses in a medium bowl.

When the timer goes off for the squash, add sheet pan of broccoli to the oven. Set the timer for 20 minutes to roast broccoli & finish cooking squash.

Once veggies are cooked, remove from oven & turn setting to broil.

Generously stuff each squash half with marinara, roasted broccoli & top with cheese mixture. (Use the same lined baking sheet!) Pop into the oven onto the middle rack for a final 1-10 minutes, or until tops are slightly brown

Serves 2.