Garlic Spaghetti Squash with Broccolini - Bravabod
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Garlic Spaghetti Squash with Broccolini

Valentina

This simple recipe is a crunchier variation on Spaghetti Squash with Spinach and Tomatoes. Accented with mellow roasted garlic, hearty broccolini, and olive oil - this is a healthy side dish that everyone will love. Low carb, high in vitamins, and very bod-friendly. Turn it into a meal with the addition of creamy white beans or serve it up alongside baked fish.

How To MakeDiet Type: Plant-based

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Freeze For 6-8 months

Best by 3-5 days


Shopping List
  • 1 medium spaghetti squash (about 3 pounds)
  • 1 bunch broccolini, roughly chopped into large pieces
  • 1 head garlic
  • 4 tablespoons olive oil (plus more for drizzling)
  • salt and black pepper, to taste

Instructions
  1. Step 1: Preheat the oven to 400°F. Cut the squash in half horizontally and scoop out the inner seeds with a spoon.
  2. Step 2: Use a sharp knife to slice off the top of the head(s) of garlic to expose some of the cloves inside. Place the garlic head on a piece of foil, drizzle each with a little olive oil, and wrap in the foil. Place the foil packet in the hot oven for 30 minutes, until the cloves are lightly browned and fork tender.
  3. Step 3: Meanwhile, rub each squash half with 1/2 tablespoon of oil and sprinkle with salt. Place, cut side down, on a rimmed baking sheet. Roast the squash for 30 to 40 minutes, or until it's fork tender (but not mush). It should still have some bite to it when you eat it. If you play your cards right, the garlic and squash will be ready at the same time.
  4. Step 4: Once the squash has cooled enough to handle, use a fork to scrape the squash flesh and pull the strands away from the skin. They should look like long noodles.
  5. Step 5: Heat 2 tablespoons of olive oil in a large cast-iron pan over medium-high heat. Add the broccolini pieces in a single layer (you may have to do this in batches). Cover the pan and allow the broccolini to cook for about 2 minutes. Don't stir - you're looking for crispy, slightly blackened edges. After 2 minutes, stir the broccolini to cook on the opposite side for another 1 to 2 minutes. They should pierce-able with a fork, but still have crunch.
  6. Step 6: Slice 8 roasted garlic cloves from the roasted head of garlic and add them to the pan with the broccolini. Add the spaghetti squash strands, remaining 1 tablespoon(s) of olive oil, salt, and pepper. You might have to do this in batches if the pan is not wide enough. Stir until combined and warmed through.
  7. Serve: Enjoy warm with optional olive oil drizzled on top.

Recipe Notes

Note 1: If the spaghetti strands look watery, put them in a colander and press with a paper towel. Let them rest at least 10 minutes. Some squash are naturally very watery, so this can help remove excess moisture.

Nutrition

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Garlic Spaghetti Squash with Broccolini

PT45M 1 medium spaghetti squash (about 3 pounds) 1 bunch broccolini, roughly chopped into large pieces 1 head garlic 4 tablespoons olive oil (plus more for drizzling) salt and black pepper, to taste Gluten Free Paleo Vegan Low-Carb 6 Servings Ingredients:

6 Servings

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Takes 1 min