24 Amazing Low Carb Recipes #11
11. Broccoli Cheddar Spaghetti Squash Casserole
Servings: 6
Ingredients:
- 3 cups broccoli florets, chopped into bite-size pieces
- 1 tablespoon sunflower oil, or any other high-heat oil
- 1 whole spaghetti squash, large, roasted (about 5 cups)
- 6 ounces plain Greek yogurt
- 3/4 cup sharp cheddar cheese, shredded
- 1/2 cup Gruyere cheese, shredded
- 1 egg, beaten
- 1 teaspoon garlic powder
- Salt and pepper, to taste
Instructions:
- Preheat oven to 375°F and grease a large casserole dish or a 9 x 13” baking dish.
- Prepare the Spaghetti Squash
- After the spaghetti squash has been roasted, scrape out the strands and transfer them to a large bowl lined with a kitchen towel or a few layers of paper towels. This step will help absorb some of the extra liquid.
- Prepare the Cheese Mixture
- Remove the towel from the bowl and add the Greek yogurt, shredded cheddar cheese (reserve a little for topping), Gruyere cheese, beaten egg, garlic powder, salt, and pepper. Stir together until well-combined and set aside.
- Roast the Broccoli
- Once the oven is preheated, toss the broccoli in sunflower oil, salt, and pepper. Place it into the casserole dish and cook in the preheated oven for 7-10 minutes so that it is very lightly roasted. Remove from the oven and allow to cool for a few minutes.
- Assemble the Casserole
- Add the roasted broccoli to the bowl with the cheese mixture and mix together.
- Pour the mixture into the greased casserole dish.
- Sprinkle with the remaining shredded cheddar and Gruyere cheese.
- Bake the Casserole
- Bake for 40 minutes.
- Turn the oven to broil for 2-3 minutes so that the cheese is golden and bubbly.
- Allow to cool for a few minutes before serving.
Source: Making Thyme for Health
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