Categories: Sides

Ingredients

• 1 spaghetti squash
• 1 head broccoli, washed at cut into medium florets
• 4 cloves garlic, minced
• EVOO
• 1 cup stock (veg or chicken)
• S&P
• 1 cup shredded cheese (sharp cheddar or parmesan)

Directions

1. To cook squash:

2. (Check out my post here to see pictures and instructions on how to cook perfect spaghetti squash)

3. eheat oven to 350.

4. Cut squash in to quarters (lengthwise and then width)

5. Place in large pan filled with 1/2 inch water, cut side up (don’t want domes)

6. Cook 35-40 mins

7. Let rest until it is cool enough to handle, then shred in to a large bowl.

8. Season with S&P and drizzle with olive oil.

9. Top with your choice of cheese, and mix in so that cheese begins to melt (If squash isn’t hot anymore, just give it all a good turn in the microwave).

10. To cook Broccoli

11. Meanwhile, in a large pan coated with olive oil, saute garlic over medium-high heat for about 1 min stirring continuously.

12. Add broccoli and saute for 3 mins stirring constantly, making sure not to burn garlic.

13. Add 1 cup stock and continue to saute over medium heat until broccoli is tender and most of liquid is absorbed. (About 10-12 more mins)

14. Season broccoli with S&P.

15. Serve broccoli over a bowl of the spaghetti squash and enjoy!

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