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!
- 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)
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.
Add the broccoli and butter.
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)
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.Source: Spaghetti Squash with Broccoli and Cheese