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Bariatric Recipe – Roasted Broccoli and Parmesan Spaghetti Squash


  • 1 spaghetti squash cooked as directed
  • 2 crowns broccoli, cut into florets
  • 4 cloves garlic, finely minced
  • 2-3 tbs olive oil
  • 1 tbs butter
  • 1/4 cup grated parmesan
  • Dried basil
  • Red pepper flakes (optional)
  • Salt
  • Black pepper

Makes 6 Servings


  1. Toss broccoli florets in 1-2 tbs of olive oil, 2 tbs of the minced garlic, and salt to taste. Spread in a single layer on baking sheet, and bake for 20-25 minutes at 400 degrees.
  2. Melt 1 tbs of butter in pan over medium heat.
  3. Add remaining 2 cloves of minced garlic and cook for 1-2 minutes. Add a good pinch of dried basil and red pepper flakes (optional).
  4. Add in cook spaghetti squash, roasted broccoli, and grated parmesan. Toss together to combine.
  5. Serve hot.

Author Info

Blossom Nutritionist

Blossom Nutritionist

Alex is a Registered Dietitian, graduating from UNLV. Alex is passionate about helping people with weight related chronic illness and preventative care through lifestyle change. Alex is a natural pro bodybuilder and a foodie. He proves that you can be healthy and still enjoy the foods you love… sometimes.

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