- 1 spaghetti squash (about 3–4 pounds)
- 2 crowns broccoli, cut into approximately equal-sized florets
- 4 cloves garlic, finely minced
- 2–3 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
- 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.
- 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.
- 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.
- 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).
- Add in the spaghetti squash strands, roasted broccoli, and grated parmesan. Gently toss together to combine. Serve immediately topped with additional parmesan cheese.