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!
"Almost Spaghetti" Spaghetti Squash
1 small-medium spaghetti squash
2 cloves of chopped garlic
1 cup broccoli florets
1/2 cup chopped cherry tomatoes
salt, pepper to taste
1 tsp red pepper flakes
parmesan for topping
1 tablespoon of olive oil
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.