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Spaghetti Squash with Broccoli and Lemon Pepper

Forget the pasta – this healthy veggie filled Spaghetti Squash with Broccoli and Lemon Pepper will leave you satisfied. If you don’t have lemon pepper on hand, substitute ½ teaspoon of black pepper and the zest from 1 lemon.

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4 servings
Course: Main Course
Cuisine: American

Ingredients

  • 1 spaghetti squash stem end trimmed, halved lengthwise (about 2½ - 3 pounds), seeds removed
  • 1 head broccoli large stalks removed, florets cut into bite-sized pieces, lightly steamed
  • ¼ cup grated Parmesan cheese
  • 1 teaspoon lemon pepper
  • 1 teaspoon butter optional

Instructions

    Cup of Yum
  1. Place the spaghetti squash in a microwave safe dish, cut side up. Pour about half an inch of water in the dish, then cover with plastic wrap and microwave until soft, about 10 minutes. Remove and let cool slightly, then with a fork, scrape up the strings from the squash.
  2. Place the squash in a bowl. Add the broccoli, Parmesan cheese, lemon pepper and butter (if using) to the squash and stir until combined.
  3. Serve warm.

Notes

  • slightly adapted from The Sparkpeople Cookbook: Love Your Food, Lose the Weight