Inspired by peasandcrayons.com

1 medium Veggie Box spaghetti squash

½ tsp olive oil

salt and pepper to taste

2 cups chopped Veggie box broccoli

2-3 cloves Veggie Box garlic

½ cup heavy cream

1 TBSP cream cheese

¼ tsp garlic powder

½ cup freshly grated Parmesan cheese

¼ cup freshly grated cheddar cheese

1 medium Veggie Box spaghetti squash 2 cup s chopped Veggie box broccoli 2 -3 cloves Veggie Box garlic 1 TBSP cream cheese

Preheat oven to 400 degrees Fahrenheit.

Soften squash for easier cutting by pricing it a few times and microwaving for 3-5 minutes.

Cut the squash in half lengthwise with a sharp chef's knife

Scoop out the seeds. Rub the cut side of the squash with oil and season with salt and pepper.

Place on rimmed baking dish or sheet, cut side down and roast for 35-40 minutes

Remove squash from oven, carefully flip each side over and use a fork to fluff and separate the squash into strands.

Prepare sauce while baking.

Chop broccoli into very small pieces.

Peel and mince garlic.

Saute broccoli and garlic in a medium pot or skillet until broccoli is bright green and tender

Add heavy cream and cream cheese and mix well.

Remove from heat and whisk in parmesan cheese once cream is bubbling. Season (to taste) with garlic powder, salt, and pepper.

Pour broccoli cheese sauce over each fluffed and separated squash boat, stir to mix, serve and enjoy!