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Community Flavor: Twice-Baked Spaghetti Squash with Broccoli and Leeks

by | Sep 15, 2016 | Community Flavor | 0 comments

I hit the CSA Jackpot yesterday with this dinner: simple, delicious, healthy, and surprisingly filling.  It was a perfect combination of several of the ingredients that came in my Angelic Organics box this week, and it made the whole house smell like Autumn.


1 large spaghetti squash

1 large head of broccoli, chopped

1 leek, halved and thinly sliced (see note)

2 cloves of garlic, minced

1 cup sharp cheddar cheese, grated

fresh Parmesan, grated

4 Eggs (Optional)

Make it!

Cook the squash: preheat the oven to 400 degrees Fahrenheit.  Halve the squash and remove the seeds.  Place squash skin-side up in a baking dish.  Add a bit of water to the bottom of the dish.  Roast squash for 30-40 minutes, until the skin is fork-tender. Set aside and prepare the rest of the filling.

Make the filling:

Heat a tablespoon of olive oil in a skillet over medium heat.  Add garlic and saute for just 30 seconds.  Add leeks, broccoli, and a bit of salt.  Stir to coat.  Saute until leeks are translucent and broccoli is cooked through.

Run a fork through the squash and scoop it into a large bowl.  Add broccoli mixture, along with salt to taste and stir to combine.  Scoop filling back into the squash skins.  Top with cheddar cheese, and then a light sprinkling of Parmesan. Return to the oven until the cheese is melted and starting to brown, about 10 minutes.

Optional: Make it a meal by adding a runny egg to the top!

While the squash is baking, cook up some eggs in your skillet.  I like to leave mine a bit runny, but you can cook them however you like.  This adds some protein, and makes it a light, but filling meal.  When in doubt, put and egg on it!

**Note: After you slice your leek, place the slices in a bowl and cover with water. Swish them around a bit as leeks like to hang onto sand and dirt.  Rinse with cool, clean water before adding them to the skillet.