Spaghetti Squash with Broccoli and Cheese

I fell in love with spaghetti squash a few winters ago and made it almost weekly coming up with different recipes. This is a great recipe for those who are trying to cut some weight for BJJ and MMA. It is low in calories but big in flavor!

Ingredients

  • 1 spaghetti squash
  • Olive Oil
  • Fresh grated parmesan cheese
  • Salt and lots of coarsely ground black pepper
  • 2-3 cloves of garlic
  • 1 shallot (optional)
  • Chicken broth- about 1/4 cup or so
  • Butter (amount to your liking- I used 2 spoonfuls of whipped butter)
  • Broccoli

Directions

To bake the squash, cut it in half lengthwise. Scoop out the seeds. Spray with olive oil and add salt and pepper. Put it in a 350 degree oven for 30-40 minutes.

Put a small amount of water in a pan on high and steam your broccoli florets until bright green – about 3 or 4 minutes. Take out and run under cold water to stop the cooking. Then place on a cutting board and chop up into small pieces. You can also put them in food processor and give it a rough chop.

In a saute pan add olive oil, garlic and shallots and cook until translucent. Then add some chicken broth and let it simmer for 1-2 minutes.

garlic and shallot

Add the broccoli and butter.

broccoli

When your spaghetti squash is ready, use a fork to scrape out the “spaghetti”. (This time I scraped the seeds out after I cooked it)

Squash
Squash

Add the spaghetti in your pan with cheese salt and lots of black pepper. If you’d like, dress with some more olive oil. Toss together and serve.

photo 1
Squash and broccoli
Source: Spaghetti Squash with Broccoli and Cheese

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