Recipe: Spaghetti Squash with Broccoli Butter Sauce

SPAGHETTI SQUASH WITH BROCCOLI BUTTER SAUCE

1 medium-size spaghetti squash (about 3 1/2 pounds)
1 large bunch broccoli
4 Tablespoons butter
2 Tablespoons olive oil
2 cloves garlic, minced
1 Tablespoon minced fresh basil (or 1 teaspoon dried basil)
1 Tablespoon water
Salt and pepper to taste
Grated Parmesan cheese (for serving)

Bring a large pot of water to a boil, drop in the spaghetti squash. Cover and cook over medium heat for 45 minutes or until tender.

Cut squash in half crosswise. Let cool 10 minutes or so, then carefully scoop out the seeds. Scoop out the "meat" of the squash with a fork. Squash should look sort of like strands of spaghetti. Put squash in a colander and set aside to drain.

Meanwhile, cut florets off broccoli and cut into small pieces; set aside.

Melt butter and olive oil in a large skillet, add garlic, and cook for 2 minutes. Add broccoli and basil; toss to coat well. Add 1 tablespoon water, cover pan, and cook for 2 minutes. Add salt and pepper, to taste.

Serve sauce over hot spaghetti squash and top with Parmesan.

From: PS/WA