November 21st, 2024
Recipes
Spaghetti Squash with Spinach and Tomatoes
Valentina P
- Difficulty
•
- Time 45"
Cooked spaghetti squash breaks down into long spaghetti-like strands that make it a great low-carb substitute for pasta. In this recipe, roasted squash is paired with ample garlic, juicy tomatoes, and fresh spinach for a delicious side dish that tastes far from diet food. Roasting the whole head of garlic releases its deep mellow flavor, making it the perfect addition here. Any leftover roasted garlic can be used throughout the week with roasted chicken, pasta dishes, or roasted vegetables.
How To MakeDiet Type: Low-carb
Shopping List
- 1 medium spaghetti squash (about 3 pounds)
- 6 ounces fresh spinach
- 1 cup cherry tomatoes
- 1 whole head of garlic
- 4 tablespoons olive oil (plus more for drizzling)
- 1/2 teaspoon salt
- freshly cracked black pepper, to taste
- parmesan cheese, for topping (optional)
Instructions
- Step 1: Preheat the oven to 400°F. Cut the squash in half horizontally and scoop out the inner seeds with a spoon.
- Step 2: Use a sharp knife to slice off the top of the head(s) of garlic to expose some of the cloves inside. Place the garlic head on a piece of foil, drizzle it with a bit of olive oil, and wrap in the foil. Place the foil packet in the hot oven for 30 minutes, until the cloves are lightly browned and fork tender.
- Step 3: Meanwhile, rub each squash half with 1/2 tablespoon of the oil and sprinkle with a bit of salt. Place, cut side down, on a rimmed baking sheet. Roast the squash for 30 to 40 minutes, or until it's fork tender (but not mush). It should still have some bite to it when you eat it. If you play your cards right, the garlic and squash will be ready at the same time.
- Step 4: Once the squash has cooled enough to handle, use a fork to scrape the squash flesh and pull the strands away from the skin. They should look like long noodles.
- Step 5: Heat the remaining 3 tablespoons of olive oil in a large frying pan over medium-high heat. Slice 8 roasted garlic cloves from the roasted head of garlic and add them to the hot oil. Cook the garlic for 30 seconds, then add the spinach and tomatoes. Cook until the spinach begins to wilt, 1 to 2 minutes more. Add the cooked spaghetti squash strands, salt, and pepper. You may have to do this in batches if the pan is not wide enough. Stir everything until the mixture is well combined.
- Serve: Enjoy warm with optional olive oil drizzled on top and optional parmesan cheese.
Recipe Notes
Note 1: If the spaghetti strands look watery, put them in a colander and press with a paper towel. Let them rest at least 10 minutes. Some squash are naturally very watery, so this can help remove excess moisture.
Nutrition
Cooked spaghetti squash breaks down into long spaghetti-like strands that make it a great low-carb substitute for pasta. In this recipe, roasted squash is paired with ample garlic, juicy tomatoes, and fresh spinach for a delicious side dish that tastes far from diet food. Roasting the whole head of garlic releases its deep mellow flavor, making it the perfect addition here. Any leftover roasted garlic can be used throughout the week with roasted vegetables or pasta dishes.
How To MakeDiet Type: Plant-based
Shopping List
- 1 medium spaghetti squash (about 3 pounds)
- 6 ounces fresh spinach
- 1 cup cherry tomatoes
- 1 whole head of garlic
- 4 tablespoons olive oil (plus more for drizzling)
- 1/2 teaspoon salt
- freshly cracked black pepper, to taste
- vegan parmesan, optional (store-bought or homemade)
Instructions
- Step 1: Preheat the oven to 400°F. Cut the squash in half horizontally and scoop out the inner seeds with a spoon.
- Step 2: Use a sharp knife to slice off the top of the head(s) of garlic to expose some of the cloves inside. Place the garlic head on a piece of foil, drizzle it with a bit of olive oil, and wrap in the foil. Place the foil packet in the hot oven for 30 minutes, until the cloves are lightly browned and fork tender.
- Step 3: Meanwhile, rub each squash half with 1/2 tablespoon of the oil and sprinkle with a bit of salt. Place, cut side down, on a rimmed baking sheet. Roast the squash for 30 to 40 minutes, or until it's fork tender (but not mush). It should still have some bite to it when you eat it. If you play your cards right, the garlic and squash will be ready at the same time.
- Step 4: Once the squash has cooled enough to handle, use a fork to scrape the squash flesh and pull the strands away from the skin. They should look like long noodles.
- Step 5: Heat the remaining 3 tablespoons of olive oil in a large frying pan over medium-high heat. Slice 8 roasted garlic cloves from the roasted head of garlic and add them to the hot oil. Cook the garlic for 30 seconds, then add the spinach and tomatoes. Cook until the spinach begins to wilt, 1 to 2 minutes more. Add the cooked spaghetti squash strands, salt, and pepper. You may have to do this in batches if the pan is not wide enough. Stir everything until the mixture is well combined.
- Serve: Enjoy warm with optional olive oil drizzled on top and optional vegan parmesan.
Recipe Notes
Note 1: If the spaghetti strands look watery, put them in a colander and press with a paper towel. Let them rest at least 10 minutes. Some squash are naturally very watery, so this can help remove excess moisture.
Nutrition
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What you should eat next
Spaghetti Squash with Spinach and Tomatoes
PT45M 1 medium spaghetti squash (about 3 pounds) 6 ounces fresh spinach 1 cup cherry tomatoes 1 whole head of garlic 4 tablespoons olive oil (plus more for drizzling) 1/2 teaspoon salt freshly cracked black pepper, to taste parmesan cheese, for topping (optional) Gluten Free Paleo Vegan Low-Carb 6 Servings
Ingredients:
