Craving pasta but looking for a lighter, healthier alternative? Meet your new best friend: the spaghetti squash! This magical vegetable transforms into tender, spaghetti-like strands when cooked, offering a delightful texture with a fraction of the calories. Its subtle, nutty flavor is the perfect canvas for a delicate sauce. We’re pairing it with a simple yet elegant broccoli butter sauce, allowing the squash’s natural taste to shine through. It’s a guilt-free comfort food dream come true!
Ingredients
• 1 medium spaghetti squash, about 3.5 lbs or 1.6 kg
• 1 large bunch broccoli
• 4 tablespoons butter, 1/2 stick or 57g
• 2 tablespoons olive oil, 30 ml
• 2 cloves garlic, minced
• 1 tablespoon fresh basil, minced, or 1 teaspoon dried
• 1 tablespoon water, 15 ml
• Salt to taste
• Freshly ground black pepper to taste
• Grated Parmesan cheese, for serving
Instructions
1. Bring a large pot of water to a boil. Carefully add the whole spaghetti squash, cover, and cook over medium heat for 45 minutes, or until tender when pierced with a knife. Remove the squash and let it cool for about 10 minutes.2. Cut the squash in half crosswise (around the middle) to create longer strands. Scoop out and discard the seeds, then use a fork to scrape the flesh into spaghetti-like strands into a medium bowl.3. While the squash cooks, prepare the broccoli. Cut the florets into small, bite-sized pieces.4. In a large skillet, melt the butter and olive oil together over medium heat. Add the minced garlic and cook until fragrant, about 1-2 minutes. Add the broccoli florets and basil, tossing to coat.5. Pour in the water, cover the skillet, and steam for 2 minutes until the broccoli is bright green and partially cooked.6. Drain any excess water from the bowl of spaghetti squash. Add the squash strands to the skillet with the broccoli. Toss everything together and cook, uncovered, for about 10 minutes, stirring occasionally, until the squash is heated through and tender-crisp.7. Season generously with salt and pepper. Serve immediately, topped with freshly grated Parmesan cheese.
Nutritional Information
• Nutritional Highlights
• A low-calorie and low-carb alternative to traditional pasta.
• Rich in vitamins A and C from the spaghetti squash and broccoli.
• A good source of dietary fiber, which aids in digestion.
• Naturally gluten-free.
Pro Tips
• To avoid mushy squash, slightly undercook it during the boiling step. It will finish cooking in the skillet, ensuring perfect ‘al dente’ strands.
• For the longest possible ‘spaghetti’ strands, always cut your cooked squash in half crosswise (around the middle), not lengthwise from stem to end.
• Don’t discard the broccoli stalks! Peel their tough outer layer, julienne them, and sauté with lemon and garlic for a delicious side dish.
• Add a pinch of red pepper flakes with the garlic for a little heat, or stir in some toasted pine nuts at the end for a delightful crunch.
FAQ
Q: Can I make this spaghetti squash with broccoli recipe vegan
A: Absolutely! To make this recipe vegan, simply substitute the dairy butter with your favorite plant-based butter or use all olive oil. For the topping, swap the Parmesan cheese with nutritional yeast for a cheesy, savory flavor, or use a store-bought vegan Parmesan alternative.
Q: How can I add more protein to this vegetarian dish
A: To make this a more filling and protein-rich meal, consider adding a can of rinsed chickpeas or white beans when you toss the squash with the broccoli. You could also top it with toasted pine nuts or serve it alongside pan-seared tofu for a complete vegetarian dinner.
Q: How do I store and reheat leftover spaghetti squash
A: Store leftovers in an airtight container in the refrigerator for up to 4 days. For the best texture, reheat gently in a skillet over medium-low heat with a splash of olive oil until warmed through. This prevents the squash from becoming too soft, which can happen in the microwave.
