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Spaghetti Squash with Roasted Broccoli and Parmesan

  • Yield: 4 servings 1x


  • 1 spaghetti squash (about 34 pounds)
  • 2 crowns broccoli, cut into approximately equal-sized florets
  • 4 cloves garlic, finely minced
  • 23 tablespoons olive oil
  • 2 tablespoons butter
  • 1/4 cup grated parmesan, plus more for garnish
  • Dried basil
  • Red pepper flakes (optional)
  • Kosher salt
  • Freshly ground black pepper


  1. Preheat your oven to 400°F. Cut the spaghetti squash in half with a large, sharp knife. Remove seeds and stringy guts, and brush the cut sides of the squash with 1 tablespoon of olive oil. Season with Kosher salt and freshly ground black pepper. Place spaghetti squash, cut side down, on a baking sheet and roast until tender and easily pierced with a knife, about 45-60 minutes.
  2. To test if your squash is done, scrap the flesh with a fork. If the strands come off easily, it’s done. Let the cooked spaghetti squash cool for about 5 minutes, then scrape all the flesh into a beautiful pile of spaghetti strands. Taste and season with some more Kosher salt and pepper if needed.
  3. Meanwhile, toss the broccoli florets with approximately 1-2 tablespoons of olive oil, 2 finely minced cloves of garlic, and a good sprinkling of Kosher salt. Spread out in a single layer on a baking sheet, and put in the oven during the last 25 minutes of cooking the spaghetti squash. The broccoli should take 20-25 minutes to roast.
  4. Melt two tablespoons of butter (you could substitute olive oil, if desired) in a large skillet over medium-low heat. When heated, add the remaining 2 cloves of finely minced garlic and cook for 1-2 minutes, stirring frequently to avoid burning. Add in a good pinch of dried basil and a little bit of red pepper flakes (optional).
  5. Add in the spaghetti squash strands, roasted broccoli, and grated parmesan. Gently toss together to combine. Serve immediately topped with additional parmesan cheese.