Lunch: Parmesan Spaghetti Squash with Tomato Sauce and Roasted Broccoli

Recipe by Anna Watson Carl Want a delicious carb-free alternative to pasta? There's a squash for that.

This recipe includes fertility superfoods such as:

Broccoli, Basil

Health and fertility benefits of Parmesan Spaghetti Squash with Tomato Sauce and Roasted Broccoli

Broccoli is one of the non-starchy vegetables that has a very low glycemic index (GI), which is beneficial for reducing blood sugar levels. Broccoli is also a source of DIM (Diindolymethane). Diindolymethane is very effective in reducing the testosterone levels in the body, an action that would automatically curb male dominant features and regulate the estrogen levels in the system. Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

1 large head broccoli, cut into florets
2 tbsp. extra-virgin olive oil, divided
kosher salt
Black pepper
1 small onion, minced (1 cup)
2 cloves garlic, divided
1 28-oz. can whole tomatoes
1 tsp. sugar
1/4 c. chopped basil
1 spaghetti squash, halved and seeded
3 tbsp. Country Crock spread, divided
1/4 c. Parmesan cheese, plus more for serving

Instructions

Preheat oven to 425 degrees F. Arrange broccoli florets on baking sheet, drizzle with 1 tablespoon olive oil and season with salt and pepper; toss gently to coat evenly. Roast for 20 minutes or until brown.
Meanwhile, in large pot, heat 1 tablespoon of olive oil. Add onion and sauté for 4 minutes, or until tender. Add garlic and sauté for 1 more minute. Add tomatoes and juices, and gently crush tomatoes with wooden spoon. Let sauce come to boil, then reduce heat and simmer for 15 minutes. Stir in sugar and basil, and season to taste with salt and pepper.
While sauce is simmering, place spaghetti squash halves in microwave-safe dish, cut-side down, and add about 1/2 cup of water. Microwave on high for 12 minutes, rotating dish halfway through, until squash is tender. Let sit 5 minutes. When squash is cool enough to handle, scrape out insides with fork–it will resemble pasta. Discard skins.
In large sauté pan, heat 1 tablespoon of Country Crock spread. Add 1 clove of garlic and sauté for 1 minute or until fragrant. Add spaghetti squash and sauté for 2 to 3 minutes or until soft. Stir in Parmesan and remaining 2 tablespoons Country Crock. Season with salt and pepper to taste.
Serve spaghetti squash with tomato sauce on top, and roasted broccoli on the side. Garnish with extra Parmesan cheese, if desired.

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