Spaghetti squash is one of my new favorite meals in our rotation. We had it a few years ago in place of spaghetti noodles and then for some reason, didn’t eat it again for a long time. The last 6 months or so we’ve been having spaghetti squash on a regular basis. At least twice a month.
The traditional method we’ve been doing was using it in place of noodles and having marinara sauce and meatballs. It’s been a tasty, filling meal for not a lot of calories. Recently I wanted to try a new recipe I found and I had a spaghetti squash already so I gave it a try. Here is the recipe:
- 1 spaghetti squash
- 1 head broccoli, washed at cut into medium florets
- 4 cloves garlic, minced
- 1 cup stock (veg or chicken)
- Salt and pepper to taste
- 1 cup shredded cheese (sharp cheddar or parmesan)
- To cook squash:
- Preheat oven to 350.
- Cut squash in to quarters (lengthwise and then width)
- Place in large pan filled with 1/2 inch water, cut side up (don’t want domes)
- Cook 35-40 mins
- Let rest until it is cool enough to handle, then shred in to a large bowl.
- Season with S&P and drizzle with olive oil.
- 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).
- To cook Broccoli
- Meanwhile, in a large pan coated with olive oil, saute garlic over medium-high heat for about 1 min stirring continuously.
- Add broccoli and saute for 3 mins stirring constantly, making sure not to burn garlic.
- 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)
- Season broccoli with S&P.
- Serve broccoli over a bowl of the spaghetti squash and enjoy!
It sounded amazing to me. I love garlic. The more the better. This was a new method of cooking broccoli for me and I really enjoyed it. I did change the recipe a tad because I though the garlic would burn if I cooked it first. Instead I cooked the broccoli first, then added the garlic, then the chicken broth. I cooked it down while the squash was baking.
I loved this broccoli! It was SO good! The garlic was perfect and everything tasted so great. I baked the squash with olive oil, salt, pepper, and the no-salt Costco seasoning. Because of this I didn’t need to add salt and pepper to the broccoli.
Michael baked two chicken breasts (just seasoned with salt and pepper) to go with the squash and that was a good call because the dinner is super low in calories. I chopped up the baked chicken and tossed the “noodles” with freshly grated parmesan cheese. Really, the calories in this dish come from the cheese I think. We split a chicken breast.
The dinner itself is less than 400 calories total. It’s a super low calorie, super healthy dinner and I felt satisfied and full. I didn’t feel like I was deprived because it was low in calories. This is one of my favorite new recipes we’ve tried lately and I will be making this dish on a regular basis. It can be vegetarian, or with chicken and I think shrimp would also work really well with this recipe. I can’t wait to make it again!