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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!