Another great sounding recipe from Broccoli by Brody that sounds yummy and easy to make. This recipe calls for a sweet Spanish or Vidalia onion. Vidalia onions are readily available in the spring but you can sometimes find them in your market year-round. If you cannot find them, simply substitute a sweet Spanish onion. The combination of colors here - bright yellow squash and the deep green of the broccoli - makes this a visually stunning dish.
1 large (2-3 pounds) spaghetti squash
3 Tbs water
1 Tbs olive oil
1 medium vidalia onion (or sweet Spanish), thinly sliced
1 clove garlic, minced
1 small zucchini, thinly sliced
3 c broccoli stems and florets, stems peeled and thinly slice on the diagonal
2 Tbs water
1 scallion, green and white parts, chopped
Cut the spaghetti squash in half lengthwise. Scoop out the seeds and invert the squash halves on a plate. Sprinkle with the 3 Tbs water, cover with plastic wrap, and microwave for 5 to 7 minutes. (The spaghetti squash halves can also be placed in a shallow aluminum foil lined baking pan with water and baked at 350 degrees F for 45 minutes). The skin should be tender when pricked with a fork. Cool slightly.
Heat the oil in a skillet over medium-high heat and saute' the onions and garlic until just tender and transparent but not browned. Add the zucchini and broccoli and the 2 Tbs water. Cover and steam over medium heat for 2 to 3 minutes until the broccoli is crisp-tender. Remove the pan from the heat.
Gently separate the spaghetti strings from the squash by scraping the insides of the squash with a fork. Remove them to a serving bowl and gently mix with the other vegetables. Garnish with scallions and serve.