From thekitchen.com.
Preparation:
Heat the oven to 350 degrees. Stir 1 1/2 cups shredded sharp cheddar cheese, 2 cups cottage cheese, 3 large eggs, 1 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper together in a large bowl. Bring 3 cups (1-inch) broccoli florets and 2 tablespoons water to a boil in a large ovenproof skillet over medium-high heat. Cook, stirring occasionally, until broccoli is crisp-tender and water evaporates, 2 to 3 minutes.
Remove skillet from heat. Stir in the scraped-out strands from 1 (2 1/2 to 3-pound) cooked spaghetti squash and the cheese mixture. Sprinkle with 1/2 cup shredded sharp cheddar cheese. Bake until set and a knife inserted into the center comes out clean, about 1 hour.