Keep frozen broccoli, instant rice, condensed cream of mushroom soup, onion, butter, and processed cheese sauce on hand, and you can whip up this casserole whenever you.

Spaghetti squash recipes with parmesan cheese. Meanwhile, combine the cream of chicken soup, chicken broth, milk, 1 1/2. Use a spoon to scoop out the seeds. Using a sturdy spoon, remove the seeds (as if removing seeds from a pumpkin).

Web in a small saucepan, add butter, garlic and broth. Drain and return to the pot. Scoop out seeds and throw them away.

Taste and adjust seasonings if desired. Pour over spaghetti squash strands. Brush the cut sides with olive oil.

Meanwhile, sauté the shallots and garlic in a skillet until translucent, but not browned (about 5 minutes). Use a paring knife to prick squash all over. You could also easily swap for kale or swiss chard.

Scoop out the spaghetti strands from the squash with a fork (trying to maintain the long strands) and add to the skillet. Web broccoli casserole with rice. Lightly oil a baking sheet or coat with nonstick spray.

Web preheat the oven to 375 degrees f. Slice the spaghetti squash in half lengthwise and scrape out the sides. Cheesy vegetarian spaghetti squash parmesan this easy, cheesy spaghetti squash parmesan is total comfort food!