Creamy Broccoli Spaghetti Squash


Creamy Broccoli Spaghetti Squash
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Spaghetti squash is a fun, easy and (when in season) economical gluten-free pasta substitute. Cannellini beans lend a creamy texture and a soy-free source of protein.
Creamy Broccoli Spaghetti Squash
BigOven - Save recipe or add to grocery list
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Spaghetti squash is a fun, easy and (when in season) economical gluten-free pasta substitute. Cannellini beans lend a creamy texture and a soy-free source of protein.
Ingredients
  • 1 spaghetti squash
  • 4 cloves garlic chopped
  • 1/4 tsp salt (plus extra to taste)
  • pepper (to taste)
  • 2 Cups broccoli florets
  • 1/2 Cup vegetable stock
  • 1 Cup cannellini beans mashed
  • 1/3 Cup nutritional yeast
  • 1 tablespoon olive oil
Servings:
Units:
Instructions
Spaghetti Squash
  1. Preheat oven to 400.
  2. Split squash in half lengthwise and scoop out seeds with a spoon.
  3. Put face down on a baking sheet and bake for 30 minutes.
  4. After cooled enough to handle, turn over squash halves, and use a fork to shred the squash meat into spaghetti-like shreds. Place in a bowl, discard skins.
Broccoli-Bean mixture
  1. In a pan on medium heat, sauté garlic, then add 1/4 tsp salt and broccoli. Cook until bright green and just tender.
  2. Add 1/2 cup veg stock, cannelinni beans, and nutritional yeast. Stir. Drizzle in more vegetable stock slowly until mixture reaches a smooth, creamy consistency.
  3. Add squash, stir to mix and reheat squash (2-3 minutes). Serve.
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