> 1 spaghetti squash, halved with seeds removed
> 2 cups broccoli florets, chopped
> 3 cloves garlic, minced
> Salt and pepper, to taste
> 1 tsp Italian seasoning
> 1 tsp red pepper flakes
> 1/3 cup shredded Parmesan
> 1/2 cup shredded mozzarella
Add squash halves to a microwave-safe dish, and fill with water until about 1/4 inch high. Microwave for 10 minutes, then let cool completely.
Sauté broccoli, garlic, salt, pepper, Italian seasoning, red pepper flakes, and 2 tbsp water in a nonstick skillet for 3 to 5 minutes (until broccoli is tender).
Use a fork to scrape the flesh out of the squash and add to broccoli mixture, then add parmesan, and mix until fully combined. Evenly distribute broccoli mixture into squash shells, and top with shredded mozzarella. Broil 2-3 minutes until cheese is golden.