80--- Parmesan and Creamy Cauliflower Spaghetti Squash Skillet with Roasted Broccoli

I've been seeing pureed cauliflower as a substitute for "creaminess" every where lately.  It seems that cauliflower, complete with it's ability to sub in as a pizza crust, is a super versatile food.  I love it.


Parmesan and Creamy Cauliflower Spaghetti Squash Skillet with Roasted Broccoli
Serves 4

1 spaghetti squash, cooked in microwave *
3 cups vegetable broth
3 1/2 cups cauliflower florets
1 tsp minced garlic
1/4 tsp ground black pepper
4 oz shredded Parmesan cheese
3 cups broccoli florets
Olive oil spray
Dashes of salt and pepper

*To cook spaghetti squash in the microwave, slice off ends, then slice squash in half lengthwise.  Remove seeds and pulp.  Use a sharp knife to piece the outside skin of the squash in several places. Place half of the squash in a microwave-safe baking dish and place 1/2 cup water in the "hole" in the squash.  Place the remaining half of the squash on top, so that the insides are together.  Transfer dish to the microwave and cook for 12-15 minutes, or until flesh is softened.  Allow to cool for 5-10 minutes, then use a fork to remove strings of squash.

In a large skillet, bring vegetable broth to a boil.  Add garlic and cauliflower, reduce heat to medium, cover and cook for 18-20 minutes, or until softened.  

While cauliflower cooks, heat oven to 420 degrees.  Spray a baking sheet lightly with olive oil spray, then add broccoli florets, and spray with additional olive oil.  Sprinkle lightly with salt and pepper.  Roast in the oven for 15-18 minutes, or until lightly browned and cooked through.

When cauliflower is done, transfer florets to a food processor (discard broth) and puree until smooth.  Place cooked spaghetti squash and cauliflower puree back into the skillet.

Heat mixture over medium heat, stirring in 1/3 tsp ground black pepper and parmesan cheese.  Stir until cheese is melted, then add in roasted broccoli and serve.

Nutrition Info per ~1 1/4 cups: 161 calories, 7.5 g fat, 13 g protein, 9 g carbohydrates, 3 g fiber