Lemon Garlic Broccoli Spaghetti Squash - Healthy & Delicious Recipe

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.

This recipe appears in: Vegetable Side Dish 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