Garlicky Broccoli and Spaghetti Squash

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Do you have go-to recipes that you know by heart? You usually have the ingredients in your fridge and pantry, and you just know it will be good? 

This is one of those recipes for me. I make it probably once a week during the Fall because it only requires a few ingredients and doesn’t take long to make. I like to have prepared spaghetti squash in the fridge for quick lunches, and I always use this recipe for perfect spaghetti squash. 

This is good as is, but if you wanted to add grilled chicken or additional veggies it would good too!

Have fun!

 










 

5 from 1 vote
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Garlicky Broccoli and Spaghetti Squash
Servings: 3
Author: The Sea Salt
Ingredients
  • 1 spaghetti squash (cooked according to recipe in link above)
  • 2 heads broccoli, washed at cut into medium florets (keep stems separate and slice into inch size pieces)
  • 4 cloves garlic, minced
  • olive oil
  • 3 Tbsp stock (veg or chicken) or water
  • S & P
  • 1 cup grated parmesan
Instructions

  1. To Cook Broccoli, heat a large pan (should have a matching top) over medium heat. Add enough olive oil to lightly coat bottom of pan and saute garlic for about 1 min stirring continuously until it softens and lightly browns.


  2. Add broccoli stems and saute for 3 mins stirring constantly, making sure not to burn garlic. Add florets and cook a minute or so more, stirring continuously so they don't burn.


  3. Add stock and reduce heat to medium. Cover and cook until broccoli is tender and most of liquid is absorbed. (About 3 more mins)


  4. Season broccoli with S&P.



  5. Serve broccoli over a bowl of the spaghetti squash and top with parmesan. Enjoy!



 




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