This will be one of your favorite dishes! Okay, I may be projecting my love of this dish on you. But, in all fairness I've yet to have someone try this and not fall in love. I like to make extra and freeze them for when I have those, "I gotta have it or I'll claw the walls," kind of cravings. Lol. Where my woman at? You get me, right? I'm just going to pretend you said, yes.
Enjoy, enjoy this amazing fall dish that your family will most likely be requesting year round! Fall away my fellow food lovers, fall away!
YEILDS 2 LARGE SERVINGS...
WHAT YOU WILL NEED:
1 Medium size Spaghetti Sqaush, sliced in half.
1/2 cup shredded mozzarella
1/2 cup shredded goat gouda
1/4 cup parmesan, grated
1 bunch broccolini, chopped
4 garlic cloves, minced
1 tsp. Granulated garlic
2 tsp. smoke paprika
1 tsp. Cumin
3/4 tsp. Italian seasoning
1/2 tsp. Himalayan salt
1/2 tsp. Red chili flakes
1/4 tsp. Black pepper
Carefully cut your squash in half, long side. Remove all the seeds and either bake and eat. Or you can discard the seeds.
Place squash cut-side down on a cookie sheet. Bake at 400°F for about 35 minutes; until it becomes a little mushy.
While your squash is cooking in the oven place 1 tbsp. Olive oil and 2 tbsp. Avocado oil in a medium pan over medium heat. Add broccolini, garlic and asparagus for about 5 minutes. Add 1/4 inch high water cover and cook on low for 20 minutes.
Use a stainless steel/metal spoon to scrape the squash from inside the shells into a bowl. Place the shells on a baking sheet.
Stir 1/4 cup mozzerella, 1/4 cup goat gouda, 2 tablespoons Parmesan, Italian seasoning, paprika, cumin, red chili flakes, granulated garlic, salt and pepper into the squash mixture.
Divide the mixture in between the shells; top with the remaining 1/4 cup mozzarella, ad 1/4 cup mozzerella, and 2 tablespoons Parmesan.
Turn the broiler to high and broil, watching carefully, until the cheese starts to brown, about 5-8 minutes on the middle rack.
Voila! Now the best part... ENJOYYYYYYY. Gobble Gobble.