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1
Place oven rack in center position in oven and preheat to 375u00b0F.
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2
Bring a small saucepan of water to a boil over high heat.
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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.
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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.
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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.
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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.
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7
Spread the cooked spaghetti evenly in a casserole dish.
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8
Pour the veggie crumble mixture over the spaghetti and toss with a fork to mix.
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9
Place the blanched broccoli on top of the spaghetti.
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10
Pour the egg mixture over the spaghetti.
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11
Sprinkle the spaghetti all over with the mozzarella cheese and bake it in the oven until golden brown, about 20-25 minutes.
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12
Using pot holders, remove the casserole dish from oven and let it rest for 5 minutes before serving.
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13
For spice mix:
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14
Place all the ingredients in a mixing bowl.
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15
Stir well to combine.
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16
Store in an airtight container for up to 3 months.
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17
Yields about 3/4 cup.
