Adapted from http://www.taste.com.au/recipes/18823/spaghetti+with+broccolini+and+cher…
Ingredients
1 medium spaghetti squash
1 bunch broccolini, ends trimmed, cut into long florets
200g flat beans, topped, cut into 3cm-thick slices diagonally
Olive oil spray
3 garlic cloves, thinly sliced
2 x 200g punnets cherry tomatoes, halved
1 tbs balsamic vinegar
1/4 cup shredded fresh basil leaves
Method
Step 1
Cook spaghetti squash in a large saucepan of boiling water or cook in microwave. Split in half and scrape out flesh onto plates.
Step 2
Meanwhile, heat oil in a non-stick frying pan over medium heat. Add garlic and cook, stirring, for 30 seconds or until aromatic. Add the tomato and cook, stirring occasionally, for 2-3 minutes or until tomato softens slightly.
Step 3
Add the tomato mixture, balsamic vinegar and 2 tablespoons of basil to the pasta mixture. Toss to combine. Add enough of the reserved cooking liquid to coat the spaghetti squash. Season with pepper.
Step 4
Divide the pasta mixture among serving bowls. Season with pepper. Sprinkle with remaining basil to serve.