What is the next best thing to a bowl of pasta? A bowl of spaghetti squash! I have always always adored spaghetti squash. For one it is so easy to make and can be done in the microwave and the squash strands are so dainty and succulent that they hold up perfectly to anything you might throw its way. Spaghetti Squash can be both a side dish or a main entree. It takes less than 30 minutes to throw together and much healthier than your regular pasta dish.
The only way in my opinion to enjoy broccoli is to roast up those little gems. A little olive oil and a toss with minced garlic and they go from veggie to sweet rich veggie candy! The baby peas add a nice refreshing texture to the dish and you can’t have spaghetti squash without a little butter and cheese. I mean I guess you can but that would really be a disgrace to all things delicious! It is perfectly garlicky, filling, and gluten free. A must for everyone to try out this spring!
- 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
- 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.
- 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.
- 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.
I love broccoli prepared at any way..even simply poached in salted water. This looks fresh and delicious.
Now you know I love a good broccoli dish Jessica. And this might be one of my new fav dishes as well. I can’t wait to make this.
Kay of Pure & Complex
http://www.purecomplex.com
Oh I am sending this to my spaghetti squash loving husband. He bakes these to take to work for lunch and just dumps a jar of sauce on top. He is so easy to please. I know this would be a favorite in our house. This is how we eat all week long getting ready for something special on the weekends. Thanks for this recipe!
If that doesn’t say spring I don’t know what does. Beautiful dish. Happy Easter to you & your family.
Sam
Wow such refreshing dinner idea!! Love that spaghetti squash!
This looks so fresh and healthy! I wonder if it could be served chilled, too?
This looks delicious! Broccoli is one of my favourites! I could finish that bowl on my own! Yums!
This monster veggie bowl is what I love about spring eating! SO much glorious green!
YUM! This is perfect for meatless FRiday! Have a Happy Easter this weekend! Enjoy!
What a grand meal Belle. I so wish we could get spaghetti squash here.
Have a beautiful Easter.
🙂 Mandy xo
Oh, I love spaghetti squash! What a perfect, healthy, springtime dish!
This will be a perfect spot when I crave for the “real” pasta… I’ve been trying to reduce carb intake, and you make awesome spaghetti!! This looks perfect for spring, looking so light and green. 🙂