Stuffed Spaghetti Squash w/ Broccoli Sun-Dried Tomatoes & Goat Cheese

Serves 2

1 large Spaghetti Squash
2 cups filtered water
2 cups heaping broccoli florets
3/4 cups chopped or sliced sun-dried tomatoes
1/2 cup roasted unsalted pine nuts
2 oz. soft organic goat cheese
4 tsp finely chopped fresh garlic
2 Tbsp. olive oil
1/8 cayenne pepper
1 tsp sea salt

1. Preheat oven at 350º F
2. Wash and cut squash in half and remove all seeds.
3. Place halves on to medium stain-less steel sheet pan (10 1/2" x 16") and pour 2 cups of water into base of pan.
4. Bake for 60 minutes at 350º F
5. When squash is ready, take a soupspoon to remove meat of the squash and put into a bowl. Salt to taste and set aside. Keep the shell of the squash to serve the sautéed filling.
6. Place garlic and olive oil in a large sauté pan on low heat and slowing cook until Garlic is translucent in oil. Add broccoli florets, sun-dried tomatoes, and pine nuts into garlic and oil. Continue cooking with lid over sauté pan for 10 minutes.
7. Add meat of squash to sautéing veggies along with goat cheese; place lid back and increase to a medium heat. Continue to cook until goat cheese has completely melted. Separate out into the two shells of the squash and serve.

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