Spaghetti Squash with Roasted Broccoli from ‘Eating Purely’
This week, we’re spotlighting recipes from Eating Purely: More Than 100 All-Natural, Organic, Gluten-Free Recipes for a Healthy Life by Elizabeth Stein (Skyhorse Publishing, Inc). Stein is a certified holistic nutrition counselor and the CEO and founder of Purely Elizabeth, an all-natural food company that makes granola, muesli, hot cereal, and cookie mixes. Try making the recipes at home and let us know what you think!
Photograph by Elizabeth Stein
Spaghetti Squash with Roasted Broccoli
Makes 4 servings
Vegetarian, gluten-free
A dish found at the restaurant True Food Kitchen inspires this version of spaghetti squash. True Food Kitchen was started by one of my favorite integrative doctors, Dr. Weill. I first heard Dr. Weill speak while attending the Institute of Integrative Nutrition in NYC. I loved his perspective on an anti-inflammatory diet and have certainly been inspired by his knowledge.
1 spaghetti squash
2 heads of broccoli, cut into florets
2 cups tomato sauce
8 ounce ball of fresh mozzarella
2 tablespoons basil, chiffonade
Preheat oven to 400°F. Cut squash in half lengthwise and discard seeds. Place on a parchment-lined baking sheet, cut-side down, and roast for 30–45 minutes. On another parchment-lined baking sheet, spread broccoli and drizzle with 1 tablespoon olive oil. Roast for 15–20 minutes. When squash is finished cooking, allow to cool then using a fork, scrape the squash to get long spaghetti-like strands. In a cast-iron skillet, combine squash, broccoli, and tomato sauce. Stir to combine and top with slices of fresh mozzarella and basil. Bake for 15 minutes and serve.
Reprinted with permission from Eating Purely: More Than 100 All-Natural, Organic, Gluten-Free Recipes for a Healthy Life by Elizabeth Stein (Skyhorse Publishing, Inc.)
Eat purely with more recipes:
Vegan Raw Cheesecake from ‘Everyday Detox’
Open-Faced Sloppy Joes from ‘One-Pot Paleo’
Fresh Raspberry-Quinoa Pancakes from ‘The Quinoa [Keen-Wah] Cookbook’
