Serves 6


3-4 small spaghetti or delicata squash, seeds & membrane removed

1 sweet onion chopped

1/2-pound shiitake mushrooms chopped

1/4 cup low sodium vegetable broth

2-3 cloves of garlic

1/4 cup fresh, chopped parsley

3 carrots chopped 

1 jar low-fat marinara sauce

1 pound broccoli fleurettes

Nutty Parm:

1/2 cup nutritional yeast

1/2 cup walnuts

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1 teaspoon Italian seasoning


Boats: Prepare squash by slicing in half lengthwise, removing the seeds and its membrane. In a shallow roasting pan with 1/2 inch of water, place squash flesh side down in water. Cook in 350-degree oven for 45-60 minutes or until tender. Remove from oven. Carefully remove from the water and allow to cool enough to handle.

Sauce: Sauté onions and mushrooms in vegetable broth until tender. Add garlic, parsley, marinara sauce and broccoli. Cook on medium heat until broccoli is tender. Remove from heat. 

Once the squash has cooked and cooled, place each squash on a cookie sheet lined with parchment paper. If you are using spaghetti squash, take a fork and rake down the length of the squash to shred the flesh so it looks like spaghetti. (Leave the spaghetti in the cavity. Fill each cavity with broccoli/vegetable sauce and top with nutty parm.  Bake in the oven for 30 minutes.

Nutty Parm: Place all ingredients in a blender and turn on high until coarsely ground. This texture should resemble parmesan cheese. 

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