Put the carb-loaded pasta down and stick your hands in the air because we have a delicious substitute that both your tastebuds and your waistline will thank you for – cue spaghetti squash. It may not be creamy pasta, but this stringy alternative can be just as mouth-watering when you combine it with the right ingredients (like tomato, spinach, garlic, and pine nuts). Not only is it a low-calorie meal, it’s packed with fiber and vitamin A too! This recipe is also vegan and gluten-free, so get cookin’ and start eating healthier!
1 spaghetti squash
2 tbsp olive oil
3 cloves garlic, minced
2 pints grape tomatoes
4 cups spinach
Toasted pine nuts, optional
Parmesan cheese, optional
Himalayan sea salt to taste
- Preheat oven to 400°F.
- Cut the squash in half lengthwise, discard the seeds, and place it on a parchment-lined baking sheet with the cut side facing down. Roast for 30-45 minutes.
- On another parchment-lined baking sheet, spread the tomatoes and drizzle them with 1 tbsp olive oil. Roast for 15-20 minutes.
- Once the squash is done, allow to cool. Then, using a fork, scrape the squash to retrieve your long, spaghetti-like strands.
- In a large sauté pan, heat olive oil over medium heat, add the garlic, and stir until it’s fragrant.
- Reduce the heat to low, add the tomatoes, spinach, and squash, and continue to sauté for 3-5 minutes.
- Season with Himalayan sea salt to taste and serve with pine nuts and Parmesan cheese as a garnish.
Recipe courtesy of The New Potato