Katie Lee Biegel Just Made Cheesy, Broccoli-Stuffed Spaghetti Squash, and Fans Say It's "So Delicious"

Digging into some cozy spaghetti squash just got even easier.

Reviewed by Dietitian Jessica Ball, M.S., RD

The fall and winter might not be the seasons most associated with tasty fresh produce, but that doesn't mean it's in short supply. We love digging to the Brussels sprouts, beets and kale that make fall and winter a veggie lover's paradise. Plus, there's a whole lineup of winter squash, from pumpkins and butternut squash to pretty delicata and kabocha varieties.

Related: Health Benefits of Winter Squash

We love putting sturdy, flavorful spaghetti squash to work in recipes like our Vegetarian Spaghetti Squash Lasagna and Honeynut Squash Soup. But even if you look forward to making roasted or stuffed winter squash each year, there's a decent chance you still dread the prep work for making one of these yummy, veggie-packed dishes. After all, most baked squash recipes call for these large vegetables to be cut in half before roasting, which means you need a well-sharpened knife and a sturdy cutting board before you can get to work.

Once you get the squash open, you'll still need to clean out the seeds before you can get started—at least that's what we used to think. Now Katie Lee Biegel's twice-baked spaghetti squash method has us questioning *everything* (and craving a cozy meal of stuffed squash).

Related: Your Foolproof Guide on How to Cook Spaghetti Squash Perfectly

Biegel took to Instagram this week to share her super simple hack for making squash prep infinitely easier: cooking it before you slice it. For Biegel's Chicken and Broccoli Twice-Baked Spaghetti Squash, Biegel uses a knife to cut four small slits into her squash before roasting it—still in one piece—at 400°F. The squash needs to bake for 90 minutes, so this won't work for a last-minute meal, but since the baking is hands-off, you can entertain guests, knock out some chores or even watch the big game while it cooks.

When those 90 minutes are up, simply let the squash cool for about 20 minutes before using your knife to slice it in half lengthwise. Since the squash is now super tender and warm, bisecting it will be a breeze. Use a fork or a spoon to remove the seeds, then scrape the noodle-like strands of squash into a bowl. Now you're ready to eat the spaghetti squash in a larger recipe, like we do in our Spaghetti Squash Soup with Sausage, or combine it with delicious fillings and add it back to your squash skins for a tasty stuffed veggie.

Related: 5 Fall Superfoods to Support Your Immune System During Col and Flu Season

Biegel opts for the second option. If you want to copy her creamy-cozy squash filling, you'll need broccoli, milk, garlic, cream cheese, Parmesan, shredded mozzarella, Greek yogurt, cooked chicken and some salt and pepper. Biegel blanches her broccoli while the squash cooks, and you could easily knock out your chicken during that time, too. Once the squash is cleaned out, she combines the milk and garlic in a saucepan, gradually adding the cheeses until everything is combined. Then she whisks in the Greek yogurt, salt and pepper and combines the cheesy sauce with the squash, broccoli and chicken in a large bowl. Add that filling back to the squash shells and broil both stuffed squash halves briefly, just until the cheese is melted and bubbly.

This recipe might feel a little heavy on the cheese for some folks, and that's okay. You just need to make sure you have enough creamy sauce to toss with your chicken and veggies. Consider trading the cream cheese for neufchâtel, or adding in some more Greek yogurt to compensate for less mozzarella or cream cheese. We'd keep in the Parmesan for its signature nutty-cheesy flavor boost, but otherwise, you can tailor this simple dinner to your needs. Spice it up with red pepper flakes and sprinkle it with fresh basil, or sneak in some extra veggies with spinach and onion, if you like. The world is your oyster—or your spaghetti squash, in this case.

Related: 8 Best Healthy Finds at Target This Fall, According to a Food Editor

No matter how you shake this recipe up, we have a feeling you'll want to try this twice-baked method. It may take a little extra time, but if you struggle with slicing these big ol' veggies, it might just be worth it.

Read the original article on Eating Well.