Are you in a mood for some easy meal, but you don’t seem to have an idea on how to make it super healthy and delicious?
If you would like to try something vegan and completely gluten-free, and if you are tired from cooking pasta every other day, we have a delightful idea for you.
The basic ingredients you will need are spaghetti squash, broccoli, and garlic. First, I would like to remind you of the great wonders these products offer for your body.
Five facts about garlic
– lowers blood pressure
– anti-fungal and anti-bacterial
– blood sugar regulator
– lowers cholesterol
Five facts about spaghetti squash
– 1 cup contains 214.1% DV of vitamin A
– 1 cup contains 19% DV of magnesium
– 1 cup contains 22.9% of fiber
This recipe is very easy to prepare and there is guaranteed magic in the preparation of the food in this way. The broccoli gets a special taste when its florets begin to caramelize inside the oven. Garlic, of course, makes for the additional taste and smell you simply can’t resist.
First, you need to carefully cut the spaghetti squash in two equal parts lengthwise. You can rock the knife back and forth and try to slice through the squash, as it sometimes gets difficult to do the right step.
You need to remove all the seeds and guts. Using a small brush, cover the cut sides with some extra virgin olive oil, freshly ground black pepper, and Kosher salt. Preheat the oven (400⁰F) and then put the parts of the squash on a baking sheet with the cut sides down. It usually takes around 45-60 minutes for a 4-5 pound spaghetti squash.
If you have bought something different, you will know it is going to be ready when putting a knife all the way through the squash will be possible and easy to achieve. The squash will get softer if you cook it for a longer period of time, similarly to pasta. It is completely up to you and how you like it cooked.
As soon as this procedure is over, start making beautiful spaghetti strands out of the squash. If you are preparing squash for the first time, it might get difficult to do this, and if that happens, it is time for the squash to go back in the oven for just a few more minutes.
The second part of this recipe is preparing the broccoli. It is very easy and enjoyable. First, try to cut equally-sized florets out of the broccoli. This will not only look well and make you a master of cutting, but will also make for even cooking, which means that all the florets fill be done at the same time.
What can be easier than that? Next, toss two cloves of garlic (after you have minced them) in the broccoli. Add about one or two tablespoons of olive oil on a baking sheet and also add Kosher salt at your taste. After you have done this, put the broccoli alongside the spaghetti squash in the oven.
Broccoli only needs about 20-25 minutes, so put it later than the spaghetti squash, so that you don’t overcook something. Now you will start to feel the magic by smelling the mix of these things you had put in the oven.
Finally, melt 2 tablespoons of butter or olive oil (whichever you prefer) in a big skillet over medium-low heat. Then, add the remaining 2 gloves of minced garlic and start cooking for as short as a minute or two, with constant stirring. Now it is time for the dried basil (you can also use fresh basil if you please) and the red pepper flakes.
Then add around ¼ cup of grated parmesan, a bit of Kosher salt and freshly ground black pepper. Toss everything and it is now ready to serve. Sprinkle some parmesan on the top for extra garnish and here is your meal – ready to be tasted!
Ingredients (4 servings)
– 2 crowns broccoli, cut into florets;
– 4 gloves finely minced garlic;
– 1 spaghetti squash (3-4 pounds);
– 2 tablespoons butter;
– ¼ cup grated parmesan, additional amount for the garnish as well;
– 2-3 tablespoons olive oil;
– red pepper flakes (optional);
– dried basil;
– freshly ground black pepper;
– Kosher salt.
1. Preheat the oven to 400⁰F.
2. First prepare the spaghetti squash by cutting it in half with a sharp knife, removing seeds and guts. Add 1 tablespoon of olive oil with the help of a brush to the cut sides of the squash.
Add Kosher salt and freshly ground pepper. Roast the squash by putting it with the cut side down on a baking sheet in the oven. Keep it in the oven until it becomes soft when you pierce a knife in it (45-60 minutes).
3. When you have checked that the squash is done (the strands should come off easily), let it cool for around 5 minutes, and then make a pile of spaghetti strands. Use salt and pepper if you please.
4. Prepare the broccoli in the meantime. Put 1-2 tablespoons of olive oil, 2 minced gloves of garlic and some Kosher salt in the broccoli florets. Use baking sheet again and put everything in the oven in the last 25 minutes of the time for cooking the spaghetti squash. This is the time for the broccoli to roast.
5. Melt 2 teaspoons of butter or olive oil in a big skillet over medium-low heat.
6. After some time, add the other 2 minced gloves of garlic, and cook while stirring for a minute or two.
7. Add a pinch of dried or fresh basil and a bit of red pepper flakes (this is optional).
8. Add the spaghetti squash strands, roasted broccoli, and grated parmesan.
9. Top with some extra parmesan cheese.
10. Your meal is ready to be served.