Spaghetti Squash with Broccoli

When the pasta craving kicks in but you're gluten free. I've been craving a cheesy pasta dish all day and luckily had some broccoli and spaghetti squash on hand. Adding toasted pine nuts took it to a whole new level of yum!

• 1 spaghetti squash, cut in half lengthwise and seeded

• 11/2 tablespoons avocado oil

• 1 cup shredded part-skim mozzarella cheese, divided

• ¼ cup shredded Parmesan cheese, divided

• ½ teaspoon salt

• ¼ teaspoon ground pepper

• 1 bunch broccoli, chopped

• 4 cloves garlic, minced

• ¼ teaspoon crushed red pepper (optional)

• 2 tablespoons toasted pine nuts

• ¼ cup chopped parsley

1. Position racks in upper and lower thirds of oven; preheat to 400°F.

2. Place squash cut-side down on a rimmed baking sheet lined with parchment paper. Drizzle each half with avocado oil. Bake in a 400°F oven until the squash is tender, 40 to 50 minutes.)

3. Meanwhile, heat remaining oil in a large skillet over medium heat. Add broccoli, garlic and red pepper (if using); cook, stirring frequently, for 2 minutes. Continue cooking, stirring, until the broccoli is tender, 3 to 5 minutes more. Transfer to a large bowl.

4. Use a fork to scrape the squash from the shells into the bowl. Place the shells in a broiler-safe baking pan or on a baking sheet lined with parchment paper. Stir ¾ cup mozzarella, 2 tablespoons Parmesan, pine nuts, parsley, sea salt and pepper into the squash mixture. Divide it between the shells; top with the remaining ¼ cup mozzarella and 2 tablespoons Parmesan.

5. Bake on the lower rack for 10 minutes. Move to the upper rack, turn the broiler to high and broil, watching carefully, until the cheese starts to brown, about 2 minutes.

Recipe inspo thanks to http://www.eatingwell.com/recipe/252696/spaghetti-squash-lasagna-with-broccolini/

What's your favorite way to have spaghetti squash? Comment below.