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Stuffed Spaghetti Squash with Leek and Broccoli


1 spaghetti squash, halved lengthwise, seeds removed
7 tablespoons extra virgin olive oil, divided
Salt and pepper
1 large leek, white and inner pale green parts, diced
1 cup broccoli, diced
1/4 teaspoon red pepper flakes
4 garlic cloves, minced
1 bunch chard, stems removed, roughly chopped
1 cup shredded smoked mozzarella cheese, divided
1 cup panko breadcrumbs
2 teaspoons fresh rosemary, minced


  1. Preheat the oven to 425. Drizzle the inside of each squash half with 1 tablespoon olive oil (2 tablespoons total). Season heavily with salt and pepper.
  2. Roast the halves, cut side up for 20 minutes.
  3. Heat 2 tablespoons of oil over medium-high heat in a large pot. Sauté the leek until soft and translucent with salt, pepper and red pepper flakes, about 5 minutes. Add the garlic and chard; toss to wilt the chard. Once the garlic has toasted and chard has wilted (about 3 minutes) remove from heat and stir in 1/2 cup cheese and stir to combine.
  4. In a small bowl, combine the panko, 1/2 cup cheese, rosemary, salt and pepper to taste and 2 tablespoons of oil. Toss to combine. Set aside.
  5. Use a fork to shred all the squash out of the halves. Stir in with the vegetables and divide the vegetable mix back into the halves. Divide the breadcrumb mixture on top of squash halves and drizzle with 1 tablespoon of oil.
  6. Place back in the oven, reduce heat to 375 and bake for 20-25 minutes until toasted and golden brown.