I fell in love with spaghetti squash a few winters ago and made it almost weekly coming up with different recipes. There are so many ways you can use it–essentially you can substitute almost any spaghetti recipe. When you are watching your carb intake it’s a filling and warm winter meal! No, it’s not the same as pasta and don’t let anyone tell you that–but it’s still good! I previously posted my pasta with broccoli recipe which is one of my favorite dinners. The below recipe is similar but with… spaghetti squash.
- 1 spaghetti squash
- Olive Oil
- Fresh grated parmesan cheese
- Salt and lots of coarsely ground black pepper
- 2-3 cloves of garlic
- 1 shallot (optional)
- Chicken broth- about 1/4 cup or so
- Butter (amount to your liking- I used 2 spoonfuls of whipped butter)
To bake the squash, cut it in half lengthwise. Scoop out the seeds. Spray with olive oil and add salt and pepper. Put it in a 350 degree oven for 30-40 minutes.
Put a small amount of water in a pan on high and steam your broccoli florets until bright green – about 3 or 4 minutes. Take out and run under cold water to stop the cooking. Then place on a cutting board and chop up into small pieces. You can also put them in food processor and give it a rough chop.
In a saute pan add olive oil, garlic and shallots and cook until translucent. Then add some chicken broth and let it simmer for 1-2 minutes.
Add the broccoli and butter.
When your spaghetti squash is ready, use a fork to scrape out the “spaghetti”. (This time I scraped the seeds out after I cooked it)
Add the spaghetti in your pan with cheese salt and lots of black pepper. If you’d like, dress with some more olive oil. Toss together and serve.