Spaghetti Squash Broccoli Bake
Cooking with spaghetti squash is perfect for anyone who follows a gluten-free, vegetarian or vegan diet. There are so many varieties of spaghetti squash dishes you can make and they are usually very easy to prepare. If you are vegan or do not consume cheese for any reason you may be interested in substituting cheese by adding nutritional yeast to the recipe or even trying a delicious Eatnuts.com Raw Cheese Sauce.
Preheat oven to 350 degrees. Cut spaghetti squash in half lengthwise and remove seeds. Place squash halves cut side down on a large rimmed baking sheet. Cut and remove a thin slice from the top of the garlic bulb. Drizzle olive oil over garlic bulb and cover tightly with foil, then place on baking sheet next to spaghetti squash. Put squash and garlic in the oven. Bake 35-45 minutes or until tender. Let cool slightly.
Spray an 8” baking dish with non-stick cooking spray. Using a fork, scrape the squash flesh to make spaghetti like strands. Place in prepared baking dish and set aside. In a small bowl squeeze garlic to extract cloves from their skin. Mash garlic with a fork until smooth, then set aside.
In a large skillet heat coconut oil over medium-high heat. Add shallots and broccoli and sauté until shallots are tender. Stir in mashed garlic, Eatnuts.com Pine Nuts red pepper flakes and 1 tablespoon of basil. Add squash, broth, salt and pepper. Mix well.
Spoon mixture evenly into baking dish. Top with cheese and bake for 20 minutes or until broccoli is tender and cheese melts. Sprinkle with remaining basil and serve.
This Spaghetti Squash Broccoli Bake is a very light and airy dish that is also very filling. The cheesy layer on top blends perfectly with the broccoli and squash, and the Eatnuts.com Pine Nuts and basil add wonderful flavor.