Parmesan Spaghetti Squash
Recipe from Delish
Ingredients
- 1 large head broccoli, cut into florets
- 2 tbsp. extra-virgin olive oil
- Salt and pepper, to taste
- 1 small onion, minced
- 2 cloves garlic, minced
- 1 28-oz. can whole tomatoes
- 1 tsp. sugar
- ¼ cup freshly chopped basil
- 1 spaghetti squash, halved and seeded
- 3 tbsp. butter
- ¼ cup freshly grated Parmesan cheese, plus more for serving
Directions
1. Preheat oven to 425°F. Arrange broccoli florets on baking sheet, drizzle with 1 tbsp. olive oil and season with salt and pepper. Toss gently to coat evenly, then roast for 20 minutes or until brown.
2. While broccoli is baking, heat remaining 1 tbsp. olive oil in a large pot. Add onion and cook for 4 minutes, or until tender, then add 1 clove garlic and cook for 1 more minute. Add tomatoes and juices, and gently crush tomatoes with wooden spoon. Let sauce come to a boil, then reduce heat and simmer for 15 minutes. Stir in sugar and basil, and season with salt and pepper.
3. In large sauté pan, heat 1 tbsp. butter. Add remaining 1 clove garlic and cook for 1 minute or until fragrant, then add spaghetti squash and cook for 2 to 3 minutes or until soft. Stir in Parmesan and remaining 2 tbsp. butter, then season with salt and pepper.
4. Serve spaghetti squash with tomato sauce on top and roasted broccoli on the side. Garnish with extra Parmesan, if desired.
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