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Lemon-Garlic Broccoli over Spaghetti Squash


Lemon-Garlic Broccoli over Spaghetti Squash

Lemon-Garlic Broccoli over Spaghetti Squash

Yield

Makes 6 servings

Ingredients

1 spaghetti squash (2 pounds)
1 can (about 14 ounces) chicken broth
10 large cloves garlic, halved
2 tablespoons lemon juice
3 fresh sage leaves
2 cups broccoli florets

Preparation

  1. Place spaghetti squash in large saucepan. Pierce skin with fork. Add enough water to cover. Bring to a boil over high heat. Reduce heat to low; simmer, covered, 20 to 30 minutes or until squash is soft. Cut squash in half lengthwise; remove seeds. Set aside.
  2. Meanwhile, combine broth and garlic in small saucepan. Bring to a boil over high heat. Reduce heat to low; simmer 15 minutes or until tender. Remove from heat; cool slightly.
  3. Place broth, garlic, lemon juice and sage in food processor; process until smooth. Return mixture to saucepan; keep warm.
  4. Combine broccoli and 1/4 cup water in large nonstick skillet with tight-fitting lid. Bring to a boil over high heat. Reduce heat to medium. Cover and steam 5 minutes or until broccoli is crisp-tender.
  5. Using fork, remove spaghetti-like strands from squash. Place squash and broccoli in medium bowl; pour lemon-garlic mixture over squash mixture. Mix well. Garnish as desired. Serve immediately.

Nutritional Information

Sodium 246 mg
Protein 4 g
Fiber 3 g
Carbohydrate 14 g
Saturated Fat 0.2 g
Total Fat 0.9 g
Calories from Fat 11 %
Calories 71

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