1. Place oven rack in center position in oven and preheat to 375ºF. 2. Bring a small saucepan of water to a boil over high heat. 3. Add 1/2 teaspoon of the salt and broccoli and cook 3 minutes, or until broccoli is slightly cooked(blanched) but still firm and bright green. 4. Using or pot holders, move the saucepan from the heat and drain the broccoli in a colander set in the sink. Be careful of the steam. Rinse under cold running water. Set aside to drain. 5. Heat the oil in a medium skillet over medium heat. Add onions, garlic, 1 teaspoon of the spice mix, the parsley, basil, 1/4 teaspoon of the remaining salt, pepper, and veggie crumbles, and cook, stirring, until the onions start to brown, about 8 minutes. 6. In a large bowl, whisk together eggs, milk, the remaining 11/2 teaspoons of spice mix, and remaining 1/2 teaspoon of salt. Add Parmesan cheese and whisk vigorously to combine. 7. Spread the cooked spaghetti evenly in a casserole dish. 8. Pour the veggie crumble mixture over the spaghetti and toss with a fork to mix. 9. Place the blanched broccoli on top of the spaghetti. 10. Pour the egg mixture over the spaghetti. 11. Sprinkle the spaghetti all over with the mozzarella cheese and bake it in the oven until golden brown, about 20-25 minutes. 12. Using pot holders, remove the casserole dish from oven and let it rest for 5 minutes before serving. 13. For spice mix: 14. Place all the ingredients in a mixing bowl. 15. Stir well to combine. 16. Store in an airtight container for up to 3 months. 17. Yields about ¾ cup. ---------------------------------------------------------------------------
Nutrition
Ingredients
