Ingredients for - Parmesan Spaghetti Squash with Tomato Sauce and Roasted Broccoli
How to cook deliciously - Parmesan Spaghetti Squash with Tomato Sauce and Roasted Broccoli
1. Stage
Preheat oven to 425°. Arrange broccoli florets on baking sheet, drizzle with 1 tablespoon olive oil and season with salt and pepper. Toss gently to coat evenly, then roast for 20 minutes or until brown.
2. Stage
Meanwhile, in large pot, heat remaining 1 tablespoon olive oil. 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. Stage
While sauce is simmering, place spaghetti squash halves in microwave-safe dish, cut-side down, and add about ½ cup of water. Microwave on high for 12 minutes, rotating dish halfway through, until squash is tender, then let sit 5 minutes. When squash is cool enough to handle, scrape out insides with fork (it will resemble pasta). Discard skins.
4. Stage
In large sauté pan, heat 1 tablespoon Country Crock spread. 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 tablespoons Country Crock, then season with salt and pepper.
5. Stage
Serve spaghetti squash with tomato sauce on top and roasted broccoli on the side. Garnish with extra Parmesan, if desired.
