Cook. Eat. Write. Repeat: Broccoli Alfredo Spaghetti Squash by Gabby Leyva

Kaitlyn Rosas, Multimedia Editor

Broccoli Alfredo Spaghetti Squash
Recipe by Gabby Leyva (UTSA Honors College Student)

● 1 spaghetti squash
● 1 tbsp olive oil
● salt
● pepper
● 2 tbsp butter
● 1 tbsp flour
● 3 cloves of minced garlic
● 1 cup milk
● 1⁄2 cup heavy cream
● 1 1⁄2 cup grated parmesan
● 1 head of chopped broccoli

1. Preheat oven to 400 degrees F
2. Cut spaghetti squash in half lengthwise and scoop out the seeds from the middle. Spread olive oil,
salt, and pepper over the inside of the squash. Place face down on a baking tray and bake in the
oven for 25 minutes.
3. As the squash bakes, put the butter in a saucepan on medium heat. Then add in the garlic and stir
until fragrant.
4. Add 1 tbsp of flour and whisk continuously until it forms a roux.
5. As you continue to stir, slowly add milk and heavy cream.
6. Once it is thickened, add the grated parmesan and stir until melted.
7. Once melted, stir in the broccoli and season with salt and pepper to taste.
8. Once the squash is removed from the oven and has cooled a bit, use a fork and rake it across the
inside of the squash to pull apart the spaghetti like strands.
9. Add in the cooked spaghetti squash to the sauce and remove from heat.
10. Serve and enjoy!

Footage courtesy of Gabby Leyva
Video Editor/Multimedia Editor- Kaitlyn Rosas
Assistant Multimedia Editor- Marcela Montufar Soria
Assistant Multimedia Editor- William Barnes

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