Serves 4-6: prep 15 mins: cook 1 hour 5 mins
1 (2 1/2 to 3-pound) cooked, halved spaghetti squash
8 ounces Strong cheddar cheese, shredded (such as Wookey Hole )
16 ounces cottage cheese
3 large eggs
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
Broccoli florets (from about 2 large heads)
2 tablespoons water
1/ Arrange a rack in the middle of the oven and heat the oven to 350°F. Meanwhile, scrape the strands from a cooked spaghetti squash out with a fork. Grate the cheese on the largest hole of a box grater. Reserve 2 ounces for sprinkling, then place the remaining cheddar cheese in a large bowl. Add the cottage cheese, 3 large eggs, salt, and black pepper, and stir to combine.
2/ Place broccoli florets and water in a large ovenproof skillet. Bring to a boil over medium-high heat. Cook, stirring occasionally, until the broccoli is crisp-tender and the water evaporates, 2 to 3 minutes. Remove the skillet from the heat. Add the spaghetti squash and cheese mixture and stir until combined. Smooth the top into an even layer, then sprinkle with the reserved cheddar cheese.
3/ Bake until set and a thin knife inserted into the center comes out clean, about 1 hour.