Creamy Harvest Bake
Indulge in the autumnal flavors of spaghetti squash, sweet potato, and broccoli, embraced by a luscious blend of butter and salted butter. This mouthwatering casserole is sure to warm your soul and leave you craving more.
ingredients
- 1 medium spaghetti squash
- 1 large sweet potato
- 1 head of broccoli
- 3 tablespoons butter
- 1 tablespoon salted butter
- Salt and pepper to taste
steps
- 1.
Preheat your oven to 400°F (200°C).
- 2.
Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the halves face down on a baking sheet and bake for 40-45 minutes until tender.
- 3.
While the spaghetti squash is baking, peel the sweet potato and cut it into small cubes. Steam or boil the sweet potato until fork-tender.
- 4.
Cut the broccoli into florets and steam or boil them until they turn bright green and become slightly tender. Drain any excess water.
- 5.
Once the spaghetti squash is cooked and slightly cooled, use a fork to scrape out the flesh into strands. Keep the strands in the squash shells.
- 6.
In a large mixing bowl, combine the spaghetti squash strands, steamed sweet potato, and cooked broccoli. Mix well.
- 7.
Melt the butter and salted butter together in a small saucepan over low heat, stirring until well combined.
- 8.
Pour the melted butter mixture over the squash, sweet potato, and broccoli mixture. Stir gently to evenly coat all the ingredients.
- 9.
Season with salt and pepper to taste.
- 10.
Carefully spoon the mixture back into the spaghetti squash shells.
- 11.
Place the filled shells on a baking sheet and bake for an additional 15-20 minutes until everything is heated through and the flavors meld together.
- 12.
Serve hot and enjoy!
