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Spaghetti Squash With Onion And Broccoli Sauce And Pistachios

Spaghetti Squash With Onion And Broccoli Sauce And Pistachios comes together with Spaghetti Squash Slurry, Vegetable Broth, Balsamic Vinegar, Red Onion From Stem To Bloom, and Garlic. Ready in about 1 hr, it serves 4. Keep it handy for the next time you cook it.

Ingredients

• 1 1/3 lb
• 3/4 cup
• 1 tbsp
• 1/2 tsp
• 4 oz
• 3
• 2 tbsp
• 1 1/3 cup
• 1/4 tsp
• 8
• 1 tbsp
• 4 tbsp

Method (preview)

1. 1

   Pull and separate the strands of squash. Set aside. Combine the broth, balsamic and cornstarch in a shaker jar. Set aside.

2. 2

   In a wok or saute pan, heat oil or spray; saute onion slices until starting to brown, stirring often.

3. 3

   Add the garlic, nuts, salt and pepper.

4. 4

   Cook for 1 or two minutes or until aromatic.

5. 5

   Add the broccoli, coriander and herbs.

6. 6

   Cook to heat, stirring often.

7. 7

   Add the spaghetti squash.

8. 8

   Stir to combine and heat through.

9. 9

   Make a well in the pan.

10. 10

    Re-combine the slurry and add it to the wok.

11. 11

    Stir to thicken.

12. 12

    Turn off the heat and stir to combine. Serve immediately with freshly grated

13. 13

    Parmesan cheese and/or dried vegetable seasoning such as Trader Joe's Splash.

14. 14

    Cals 125; 4 g fat (28% cff)