Clean eating is always at the top of most people’s resolution lists, and who can blame them after the never ending slew of holiday parties where we consume more than we’re used to. I’ve definitely gained a pound (or two) this holiday season, but I’m not going to beat myself up over it. Instead, I’m pressing ahead because tomorrow is a new day and a new start. In that spirit, I’m starting my year right with one of my favorite dishes- spaghetti squash with sauteed broccoli and garlic. This dish is so delicious and satisfying, you definitely won’t miss the pasta. This is so easy it’s a non-recipe, recipe, if you know what I mean!
Cut the spaghetti squash in half. Scoop out the seeds and place flesh side down on a baking sheet lined with parchment paper. Bake on 400 for 40-45 minutes or until very tender.
Meanwhile heat one tablespoon olive oil in a sauté pan with a lid. Chop three cloves of garlic and add to pan for 30 seconds. Stir. Add a bag of frozen broccoli florets and stir well. Cover and lower the heat. Stir occasionally for 10 minutes until the broccoli is cooked through and soft. Season well with Himalayan sea salt and black pepper.
Scoop out the flesh of spaghetti squash onto a plate. Spray with extra virgin olive oil and season well with salt, pepper, and red pepper flakes for a little extra heat. Serve along side the sauteed broccoli. Eat with the protein of your choice. Done!