Bariatric Recipe – Roasted Broccoli and Parmesan Spaghetti Squash

INGREDIENTS

• 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

DIRECTIONS

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.