It was only a few years ago that I first discovered spaghetti squash. Where has this vegetable been my whole life?! If you haven’t tried spaghetti squash, you must. It’s super easy to make and is a fabulous substitute for the more carb-heavy pasta. Spaghetti squash is high in both fiber and vitamin A and low in calories. You and your waistline will thank me. – Elizabeth Stein, Purely Elizabeth
Ingredients:
1 spaghetti squash
2 tbsp olive oil
3 cloves garlic, minced
2 pints grape tomatoes
4 cups of spinach
toasted pine nuts, optional
Parmesan cheese, optional
Himalayan sea salt, to taste
Directions:
Preheat oven to 400°F. Cut squash in half lengthwise and discard seeds. Place on a parchment-lined baking sheet, cut-side down, and roast for 30–45 minutes. On another parchment-lined baking sheet, spread tomatoes and drizzle with 1 tbsp olive oil. Roast for 15–20 minutes. When squash is finished cooking, allow to cool then, using a fork, scrape the squash to get long spaghetti-like strands. In a large sauté pan, heat olive oil over medium heat, add garlic, and stir until fragrant. Turn down heat to low and add tomatoes, spinach, and squash and continue to sauté 3–5 minutes. Season with Himalayan sea salt to taste. Serve with pine nuts and Parmesan cheese on top.
*vegan, gluten-free
