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Broccoli-Stuffed Spaghetti Squash Bowls

Warm up this January with a healthy take on twice-baked potatoes. Filled with delicious broccoli and cheese, these spaghetti squash bowls are sure to be an instant crowd pleaser!



  • 1 spaghetti squash, halved with seeds removed
  • ¼ cup water
  • Non-stick cooking spray
  • 1 tsp red pepper flakes
  • 2 cups chopped broccoli florets
  • 3 cloves garlic, minced
  • ⅓ cup parmesan cheese, shredded
  • 1 tsp Italian seasoning (or a mix of oregano, basil and thyme)
  • Salt and pepper, to taste
  • ⅓ cup mozzarella cheese, shredded


  1. Place your halved spaghetti squash side by side in a microwave-safe bowl, adding about  ¼ cup of water in the bottom of the bowl (water should cover the bottom of the bowl, but be no more than ¼ inch high).
  2. Place bowl in microwave and cook for about 10 minutes, or until squash is tender. Remove and set aside to cool (about 10 minutes).
  3. Coat a skillet with non-stick spray before adding red pepper flakes. Cook on medium heat for approximately 30 seconds, stirring constantly.
  4. Add broccoli and garlic to skillet, stirring to combine. Add about 2 tablespoons of water to the skillet, then turn the heat to high. Saute for 3-5 minutes, or until broccoli is tender. Add skillet mixture to a large bowl, discarding any extra water.
  5. Take the cooled spaghetti squash and, with a fork, scrape out the “spaghetti” from the squash, adding it to the bowl with broccoli mixture. Add parmesan cheese, Italian seasoning and salt and pepper to mixture, stirring to combine.
  6. Add mixture back into the squash shells and sprinkle mozzarella on top of each squash half.
  7. Place squash shells on an oven-safe baking pan, placing under broiler on medium/high heat. Remove when cheese has bubbled and browned (typically about 2-3 minutes). Remove, let cool and enjoy!


This article first appeared in the January 2020 edition of the HealthPerks newsletter.

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