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.
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.
