“In the back corner of our garden I decided to throw some grocery store spaghetti squash seeds to see if they would grow.. Man did they. Now we have more than I know what to do with, so friends get a lot. This is one of the really good recipes I've made out of it. Instead of broccolini, I actually used the baby broccoli florets we got after the main broccoli heads were harvested from our broccoli plants. They aren't as bitter as broccolini, but I'm sure both are good. Swiss chard and collards are also good additions, but when I made this, I was sick of those :) If you'd like to add greens, just add when you add the beans.”
READY IN:
1hr 45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut squash in half and coat lightly in olive oil, salt and pepper and roast in oven for >1hr at 350F until fork can be used to separate out the strands in the squash.
  2. In pan heat remaining olive oil and lightly cook garlic, then add broccolini, cook a few minutes.
  3. Add beans and herbs. Season to taste with salt and pepper.
  4. Remove strands of squash and add to pan as you go, and cook the "spaghetti" until just as soft as you would like. Makes 4 hefty portions.

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