1 spaghetti squash
1/2 a head of broccoli florets (about 1 1/2 to 2 cups)
1 large carrot, thinly sliced
2 cloves of garlic, minced
1 tablespoons of olive oil
1 tablespoon butter
1 medium tomato, chopped
2 tablespoons fresh basil
Salt and Pepper to taste
Poke several holes in the spaghetti squash with a sharp knife, place in a baking dish with about an inch of water in it, cover with aluminum foil, put into a preheated 350 degree F. oven for approximately 30 to 40 minutes, or until tender enough to cut through and shred the squash.
Steam the broccoli florets and carrots until just barely tender. In a large pan, saute' the minced garlic in olive oil and butter for one minute, watching careful so that it does not burn, add squash, broccoli, and carrots and saute for 5 minutes stirring occasionally, add a little butter or water if it starts to stick. Add tomatoes, basil, salt and pepper and heat through for one minute and serve.
