Spaghetti Squash Primavera

Serves 2 | 


1 medium medium spaghetti squash
2 teaspoons minced garlic
Olive oil
Salt & pepper
  1. Pre-heat oven 350 degrees.
  2. Slice squash in half lengthwise. Scoop out the seeds with a spoon as you would a pumpkin.
  3. Place halves onto an oven safe cooking dish face up. Spread garlic into the bowl like shape of the squash, season with salt & pepper, and drizzle with olive oil.
  4. Place onto the upper middle rack of the oven for about 30-40 minutes (you will know it is ready when the squash separates with little resistance from the skin).
  5. Remove from the oven, and place in coldest location possible for at least 20 minutes, before separating from skin.
  6. Then use a fork to scrape the cooked squash out of its skin, and at the same time, fluff and separate the squash into spaghetti-like strands.
Primavera Sauce
6 tablespoons unsalted butter
1 cup small broccoli florets, lightly blanched
1 1/2 cup heavy cream
2 egg yolks
2 clove garlic, crushed
1 1/2 cups Parmesan, freshly grated
1/4 cup fresh parsley leaves, chopped
Salt and pepper
Fresh basil leaves, for garnish
Grape tomatoes, sliced in half,for garnish
  1. Melt 3 tablespoons butter in a medium saucepan over medium high-heat.
  2. Add broccoli and sauté for about 1 minute.
  3. Then whisk in cream and egg yolk and cook for only 1 to 2 minutes.
  4. Next, add garlic and cheese and whisk quickly just to heat through. Remove from heat and
  5. stir in the rest of the butter and the parsley.
  6. Pour over or toss with the hot spaghetti squash.
  7. Season with salt and pepper, if desired. Garnish with fresh basil leaves and grape tomatoes.