Ingredients
1 spaghetti squash
Olive oil
Salt and pepper
1 bundle fresh broccoli, chopped into florets. Remove tough skin from
the stems and chop.
½ t. crushed red pepper flakes
1 clove garlic, minced
1 T. dried basil
1 C. heavy cream
2 egg yolks
2 C. shredded parmesan cheese
½ C. unsalted chicken stock
1 pint grape tomatoes, halved
¼ C. fresh parsley, chopped
Instructions
Preheat oven to 375° F.
Split spaghetti squash in halves lengthwise and remove seeds. Place onto foil
lined baking sheet. Coat cut sides of squash with olive oil, salt and pepper.
Place squash cut side down on baking sheet. Bake 40-45 minutes. Cool to touch.
In the meantime, into a Dutch oven over medium heat put 2 T. olive oil.
Add broccoli, red pepper flakes, basil and garlic. Sauté for 5 minutes. Add heavy
cream that has been whisked with egg yolks. Stir and bring to a simmer. Add
cheese and chicken stock.
Scrape the baked squash with a fork and put into the broccoli mixture.
Add in tomatoes, fresh parsley, salt and pepper. Stir to combine. Taste for
seasoning. Reheat for a few minutes. Serve.
