Garlicky Broccoli and Spaghetti Squash

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I made this for lunch this past Sunday after Miles and I came back from camping at the beach (actually Miles camped, I went home and slept in our bed like a wimp). I had a spaghetti squash in the pantry and some broccoli that I needed to use. I’ve made this basic dish before with pasta, but apparently I only cook with spaghetti squash now (like in this recipe), so I just subbed it in.

Perfectly garlicky, filling, and vegetarian, this was a great Sunday lunch for two.




Garlicky Broccoli and Spaghetti Squash

Garlicky Broccoli and Spaghetti Squash

To cook squash:

(Check out my post here to see pictures and instructions on how to cook perfect spaghetti squash)

Garlicky Broccoli and Spaghetti Squash
Serves 3
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Total Time
45 min
Total Time
45 min
Ingredients
  1. Make about 3-4 servings
  2. 1 spaghetti squash
  3. 2 small heads broccoli, washed at cut into medium florets (keep stems separate and slice into inch size pieces)
  4. 4 cloves garlic, minced
  5. Olive oil
  6. 1/4 cup stock (veg or chicken) or water
  7. S&P
  8. 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 1/4 cup stock and reduce heat to medium.  Cover and cook until broccoli is tender and most of liquid is absorbed. (About 5-8 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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