Spaghetti Squash With Tomato, Spinach, Garlic, And Pine Nuts

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!

spaghetti-squash

Ingredients:

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

Directions:

  1. Preheat oven to 400°F.
  2. 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.
  3. On another parchment-lined baking sheet, spread the tomatoes and drizzle them with 1 tbsp olive oil. Roast for 15-20 minutes.
  4. Once the squash is done, allow to cool. Then, using a fork, scrape the squash to retrieve your long, spaghetti-like strands.
  5. In a large sauté pan, heat olive oil over medium heat, add the garlic, and stir until it’s fragrant.
  6. Reduce the heat to low, add the tomatoes, spinach, and squash, and continue to sauté for 3-5 minutes.
  7. Season with Himalayan sea salt to taste and serve with pine nuts and Parmesan cheese as a garnish.

Recipe courtesy of The New Potato

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