- 1 spaghetti squash (about 3-4 pounds)
- 2 crowns broccoli, cut into approximately equal-sized florets
- 4 cloves garlic, finely minced
- 2-3 tablespoons olive oil
- 2 tablespoons butter
- 1/4 cup grated Parmesan, plus more for garnish
- Dried basil
- Red pepper flakes (optional)
- Kosher salt
- Freshly ground black pepper
- Preheat your oven to 400°. Cut the spaghetti squash in half with a large, sharp knife. Spoon our seeds & guts (similar to how you would a pumpkin). Brush the cut sides of the squash with 1 tablespoon of olive oil. Season with Kosher salt and freshly ground black pepper. Place spaghetti squash, cut side down, on a baking sheet & roast until tender & easily pierced with a knife (about 45-60 minutes).
- While your squash is roasting, toss the broccoli florets with approximately 1-2 tablespoons of olive oil, 2 finely minced cloves of garlic, & a sprinkle of salt. Spread out in a single layer on a baking sheet & place in the oven with the cooking the spaghetti squash for the last 20-25 mins. The broccoli should take 20-25 minutes to roast but watch closely so that it doesn't get too done.
- Remove the broccoli. Remove the squash & left cool so that you can handle it. If the strands come off easily with a fork, it's done. Let the cooked spaghetti squash cool for about 5 minutes, then scrape all the flesh into a beautiful pile of spaghetti strands. Taste & season with some more Kosher salt and pepper if needed. (Be careful b/c when I made this the first time, it was too salty.
- Drizzle some EVOO or even olive oil spray if you prefer (thats my preference) in a large skillet over medium-low heat. When heated, add the remaining 2 cloves of finely minced garlic & cook for 1-2 minutes, stirring frequently to avoid burning. Add in a good pinch of dried basil and a little bit of red pepper flakes (optional).
- Lastly, add the shredded squash, broccoli, & grated Parmesan. Gently toss together to combine. Serve immediately topped with additional Parmesan cheese.
- ENJOY!
derived from http://sharedappetite.com/spaghetti-squash-with-roasted-broccoli-and-parmesan/