Broccoli & Cheese Stuffed Spaghetti Squash

Broccoli & Cheese Stuffed Spaghetti Squash

Ingredients

• 1 spaghetti squash cut in half, seeds removed
• non stick spray
• 2 cups chopped broccoli florets
• 3 cloves garlic minced
• 1 tsp red pepper flakes
• pinch of salt and pepper
• 1 tsp Italian season or use a mix of oregano, basil, thyme
• 1/2 cup part skim shredded mozzarella cheese I like to shred my own
• 1/3 cup Parmesan cheese shredded

Instructions

1. In a microwave save dish, place your squash halves side by side. Add about 1/4 cup water to the bottom of the dish (water should be covering the bottom, but not more than 1/4 inch high). Place into microwave and cook on high for 9-11 minutes, or until squash is tender** Remove, and set aside for about 10 minutes to cool.
2. In a skillet coated with nonstick spray, add red pepper flakes and cook for 30 seconds, stirring constantly. Add broccoli and garlic, stirring to combine. Add about 2 TBS water to the skillet, and turn up the heat. Saute for 3-5 more minutes, or until the chopped broccoli is tender. Add mixture to a large bowl, discarding any left over water.
3. Using a fork, scrape out the flesh/'spaghetti' of the squash, and add it to the large bowl with the broccoli mixture. Add Parmesan cheese, salt and pepper, and Italian seasoning to the mixture, stir to combine.
4. Turn your broiler on medium/high. Distribute the mixture back into the squash shells, then sprinkle 1/4 cup of mozzarella cheese on top of each squash half. Place shells into an oven safe baking dish/pan.
5. Place under broiler, watching carefully. Remove when cheese is bubbling and browned, about 2-3 minutes depending on how close the squash is to the broiler.
6. Remove and enjoy!

Recipe Notes
**You can also cook in the oven - Place into a 350 degree oven on a baking sheet, flesh side down, cook for 50-60 minutes, or until squash is tender.

source:https://domesticsuperhero.com

Twice Baked Crab Stuffed Potatoes

Twice Baked Crab Stuffed Potatoes

Ingredients

• 4 large russet potatoes: scrubbed, washed, and with holes poked throughout
• 2 tbsp cream cheese, softened
• 1/2 stick butter, softened
• salt & pepper, to taste
• 1/4 tsp Cajun seasoning
• 2 tsp dried onion
• 1/3 cup cream
• 1 cup shredded cheddar cheese
• 1/2 lb fresh or 2 cans, drained crab meat
• smoked paprika, to garnish

Instructions

1. Place the potatoes on a baking sheet, and bake at 450 degrees for 45 minutes, or until a butter knife inserted in the center proves they're tender.
2. Slice the top off of each potato, and discard. Scoop out the pulp, leaving a 'shell' of potato on the inside of each to prevent leaks, into a mixing bowl. Set the shelled potatoes aside to finish cooling.
3. In the bowl of a stand mixer, whip together the potato pulp, cream cheese, butter, salt, pepper, Cajun seasoning, and onion until creamed together. Add just enough cream, to make sure it's a smooth mixture. Fold in the crab meat.
4. Scoop the mixture evenly into each potato, until the mixture's gone. Sprinkle each potato with the smoked paprika.
5. Bake the stuffed potatoes, at 400 degrees, for another 15 minutes.
6. Remove the potatoes from the oven. Let them rest for 2-3 minutes before serving.
   

source:http://4sonrus.com