I can’t stop making this recipe….

Broccoli Alfredo with spaghetti squash… so rich and dreamy. I can’t stop making it.

This recipe IS amazeballs. I’ve made it 5 x’s so far…. and I only crave it more and more. It’s become a favorite around here.

Broccoli Alfredo with Spaghetti Squash

4 cups diced, fresh broccoli

2 lb. Spaghetti Squash

1/2 cup sundried tomatoes

1 small onion, diced

1 cup vegetable broth

1/2 cup heavy cream

1/2 cup Parmesan cheese

1 tbsp. Basil paste

1 tsp. Kosher salt

1 tsp. Badia complete seasoning

Preheat your oven to 420 degrees.

Clean and cut your spaghetti squash, into quarters. Then season with a but of olive oil and kosher salt. Roast the squash, flesh side up on a large baking sheet for 40-45 minutes. Remove from the oven and cool to the touch.

Meanwhile, make the broccoli sauce. Heat in a large skillet, over medium high heat, some olive oil, broccoli and diced onion. Stir occasionally, until the broccoli is tender, but still bright green.

Add the sundried tomatoes, the seasonings, and heat for 2-3 minutes, stirring occasionally. Then add the broth, cream and Parmesan cheese. Once the sauce is heated through, and the spaghetti squash is cooled slightly, it’s time to assemble.

I love meal planning with spaghetti squash. It’s soooooo good.

Use a fork to shred the squash, and divide into 6 servings. Then take the broccoli sauce and divide evenly over all the 6 servings of spaghetti squash. This recipe freezes well and will last in the fridge for up to 4 days. If you’re that lucky.

Happy meal planning. XO

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