Let's be real. Spaghetti squash will never be spaghetti. To the people that think so.... I envy you. I have to say though, it is growing on me. I could never bring myself to eat spaghetti squash with tomato sauce ( bleh) but this version is just divine. This spaghetti squash is sauteed with tons of garlic, tomatoes and broccoli. Top with some nutty parmesan and you are in business! Spaghetti squash cannot be easier to make. We don't have a microwave so I baked it for 45 minutes and boom! It is done! Fork the spaghetti out of the squash and set aside. I baked it earlier in the day so when it was dinner time I just had to saute everything together. Easy Peasy! If you are looking for a low carb, filling, but more importantly easy meal look no further,
"Almost Spaghetti" Spaghetti Squash
Ingredients:
1 small-medium spaghetti squash 2 cloves of chopped garlic1 cup broccoli florets1/2 cup chopped cherry tomatoessalt, pepper to taste1 tsp red pepper flakesparmesan for topping1 tablespoon of olive oil
Directions:
1. Pierce spaghetti squash 4-5 times and then bake for 45 minutes at 375F. When done, take out and let cool. When cool cut in half and scoop out seeds. Then run a fork down the flesh and take out spaghetti like strands.
2. Meanwhile, saute broccoli and garlic on medium low in olive oil. After 2-3 minutes add tomato.
3. Add spaghetti squash to pan and saute for 1-2 minutes until ingredients mix. Add salt, pepper and red pepper flakes before serving.
4. Serve in a bowl and top with (lots of) parmesan.