Justin & Meredith Winokur's Kitchen Cooking Notebook

Sitemap · Our Recipe Book · Steven's Recipe Book · Ann's Recipe Book · Meal Ideas · Copied Recipes
Random · Random Links

Home > posts > 2012 > 10 > 20121003_202323_roasted-broccoli-and-spaghetti-squash.html

Roasted Broccoli and Spaghetti Squash Wednesday, October 03, 2012, 08:23 PM

/posts/2012/10/20121003_202323_roasted-broccoli-and-spaghetti-squash.html
/_id/20121003202300

I wanted a big but very low point meal. This is what I ended up with. I roasted the broccoli in the oven (425 for about 25-30 min, rotated once). As usual, it was awesome. I love broccoli like this.

For the spaghetti quash, I tried something difference. I halved it raw (no easy task, BTW), and scooped out the seeds cold. I then pammed it, put some salt and pepper on, then microwave dit (cut side up). I started with 8 minutes but ended up adding like 6 more. The advantage of cutting it first was that I didn't have to scoop out the seeds of a hot squash. And, I felt like more came off the skin.

I made a pretty standard tomato sauce. Half an onion, some garlic, 28 oz can of diced tomatoes and a full can of paste. I added two frozen basil cubes (not sure if I could taste them), lots or oregano and dried parsley, plus other seasonings. I also added some balsamic vinegar and soy sauce. Finally, I added sriracha to kick up the spice!

All in all, the meal was HUGE but almost no points. Really, the only points came from the small amount of oil on the broccoli and the onions.

Original Wordpress ID and Date: 2284, 2012-10-03_202323

Tags: broccoli, spaghetti_squash