Broccoli and Cheese Spaghetti Squash Casserole
Ingredients
- 1 (2 1/2 to 3-pound) cooked, halved spaghetti squash
- 8 ounces sharp cheddar cheese, shredded (about 2 cups)
- 16 ounces cottage cheese (2 cups)
- 3 large eggs
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3 cups (1-inch) broccoli florets (from about 2 large heads)
- 2 tablespoons water
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