Broccoli Cheese Spaghetti Squash Boats
A delicious mixture of spaghetti squash and creamy broccoli cheese dip, which is perfect for a gluten-free and vegetarian family-friendly dinner.
Ingredients
- 8 ounces Cabot Seriously Sharp Cheddar Cheese shredded
- 2 spaghetti squash medium-sized
- 1 head broccoli chopped into small pieces
- 1 large carrot shredded or grated
- 1 small yellow onion yields 1 cup diced
- 1 Tbsp butter or olive oil
- 2 Tbsp tapioca flour
- 2 Tbsp water
- 1.5 cups unsweetened, unflavored almond milk
- 3 cloves garlic minced
- 1 tsp salt coarse
- 1/4 tsp black pepper
- 1/4 tsp paprika
Instructions
- To cook spaghetti squash: Preheat oven to 400 degrees Fahrenheit. Cut the top and bottom off of each spaghetti squash, then stand on one end and slice through the squash carefully. Scoop out seeds and stringy bits. Rub with olive oil, salt, and pepper. Place cut-side down on a parchment paper-lined baking sheet. Bake for 40-60 minutes, depending on squash size and oven strength. Once you can pierce the squash with a fork easily, shred and fluff the squash with a fork until you get strings resembling spaghetti. Keep the squash noodles inside its "boat".
- Broccoli cheese dip: Prepare all vegetables according to ingredient list instructions.
- Add butter or olive oil to a large pot on medium heat; add garlic and onions and saute approximately 5 minutes, stirring often.
- Add chopped broccoli, shredded carrot, almond milk, and spices. Stir well.
- Make a tapioca slurry by mixing 2 Tbsp tapioca flour with 2 Tbsp water. Add to pot and stir well.
- Allow mixture to cook on medium heat for approximately 15 to 20 minutes, stirring occasionally, until broccoli is cooked through and the dip begins to thicken. It is fine if it remains slightly liquidy.
- Add the shredded cheese and mix well; cook for another 5 minutes.
- After the spaghetti squash are cooked and the "spaghetti" strands have been fluffed with a fork, spoon the broccoli cheese dip into the squash boats and mix with the spaghetti. Serve immediately.