🦃🎄 You can find this holiday recipe and others on Good Day Delmarva’s Wellness Wednesday segment this Wednesday, Nov 20 📺 📅

Balancing happy and healthy during the Holidays is so important! 😊🏃🏼‍♀️ The Holidays are a time to enjoy good food and spend time with family, but balancing portions and making lighter dishes will help you enjoy yourself while staying on track with your health goals 💪🏼 Use this recipe for broccoli cheese casserole to sneak in some extra veggies that are packed with B vitamins, fiber, and vitamins A & C 💊

My kitchen helper decided that watching me cook while “working” at my laptop was much more important than helping me cook this week! 😂

Servings: 10

Calories per serving: 131

Protein per serving: 5g

Carbs per serving: 10g

Fat per serving: 8g


1 spaghetti squash

2 heads broccoli

1/2 cup nonfat plain Greek yogurt

1/4 cup light mayonnaise

1/4 cup light sour cream

1 can fat free cream of mushroom soup

1/2 Tbsp garlic powder

1 tsp black pepper

1 tsp salt

1 cup cheddar cheese (divided)

6 whole wheat Ritz crackers


1. Prepare spaghetti squash: poke holes into spaghetti squash around diameter. Microwave whole squash for 4-5 mins (makes it easier to cut). Then cut in half. Scoop out seeds from squash, spray insides with olive oil spray, and place on pan. Bake in oven of (375 degrees) face up for 30-40 mins.

2. While squash is cooking, wash broccoli, and cut off stems so only florets are left. Place in a large bowl. Then add Greek yogurt, mayo, sour cream, cream of mushroom soup, spices, and 1/2 cup of cheddar cheese and mix well.

3. Remove squash from oven, shred insides with for to create “noodles” then add to large bowl with other ingredients and mix well. transfer to large casserole dish, sprinkle remaining 1/2 cup cheddar cheese and crushed crackers on top, and bake on 375 for 45 mins, then serve and enjoy! 😋

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