Parmesan Garlic Spaghetti Squash with Baby Peas and Broccoli
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Ingredients
  • 1 medium spaghetti squash
  • 2 tsp minced garlic
  • 2 TBSP unsalted butter
  • ½ lemon, juiced
  • 1 tsp sea salt and cracked black pepper each
  • 1 cup of steamed baby peas
  • 1½ cups of broccoli crowns, roughly chopped
  • 1 TBSP olive oil
  • ½ cup shaved or shredded Parmesan Cheese
Instructions
  1. Slice your squash vertically or horizontally. Scoop out the seeds on top and brush cut sides of squash with oil, sprinkle with a dash of sugar, salt and pepper to taste. Place squash, cut side down on baking sheet. Roast until tender, about 45 minutes. Remove and allow to cool until you can handle it with your hands. Using a fork scrape out the strands of squash into a large bowl.
  2. Meanwhile, cut up some broccoli into equal-sized florets toss with 1 TBSP of olive oil and 1 tsp of minced garlic.Season with salt. Roast for 10-12 minutes at 400.
  3. Place the spaghetti squash in a skillet over medium heat and add in the butter, salt, minced garlic, pepper, lemon juice and ¼ cup Parmesan cheese. Stir to combine and allow the butter to melt completely. Once melted toss in the steamed baby peas and broccoli. Before serving toss with the remaining ¼ cup of the shaved Parmesan Cheese.
Recipe by Kitchen Belleicious at https://kitchenbelleicious.com/2015/03/31/parmesan-garlic-spaghetti-squash-with-roasted-broccoli-baby-peas/