Imagine twirling your fork into a plate of "pasta" that's not only incredibly delicious but also packed with nutrients and low in calories. This Spaghetti Squash Spinach Sauce is about to revolutionize your dinner routine, proving that healthy eating can be both mouthwatering and satisfying. Say goodbye to heavy carb-loaded meals and hello to a vibrant, nutritious dish that will make your taste buds dance and your body thank you!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 medium spaghetti squash
- 2 cups fresh spinach
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- Preheat the oven to 400°F (200°C). Using a sharp knife, carefully cut the spaghetti squash in half lengthwise. Scoop out the seeds and inner pulp using a spoon.
- Drizzle the inside of the squash halves with olive oil and sprinkle with salt and black pepper. Place the squash cut-side down on a baking sheet lined with parchment paper.
- Roast the squash in the preheated oven for 35-40 minutes, or until the flesh becomes tender and can be easily pierced with a fork.
- While the squash is roasting, prepare the spinach sauce. Heat olive oil in a medium skillet over medium heat. Add minced garlic and red pepper flakes, sautéing for 1-2 minutes until fragrant.
- Add fresh spinach to the skillet and cook until wilted, stirring occasionally, about 3-4 minutes. Remove from heat and set aside.
- Once the squash is cooked, remove from the oven and let it cool for 5 minutes. Using a fork, scrape the flesh of the squash horizontally, creating spaghetti-like strands.
- Transfer the squash strands to a serving plate. Top with the wilted spinach sauce and sprinkle with grated Parmesan cheese if desired.
- Serve hot and enjoy your nutritious and delicious Spaghetti Squash Spinach Sauce!
Tips
- Choose the Right Squash: Look for a spaghetti squash that feels heavy for its size with a firm, unblemished skin.
- Cutting Technique: When cutting the squash, use a sharp knife and cut carefully. To make it easier, you can microwave the whole squash for 3-4 minutes to soften it slightly before cutting.
- Roasting Perfection: For the best texture, ensure the squash is cooked until the flesh easily separates into spaghetti-like strands. Overcooking can make it mushy.
- Flavor Boost: Feel free to experiment with additional herbs like basil or oregano in the spinach sauce for extra depth of flavor.
- Cheese Options: While Parmesan is classic, try nutritional yeast for a vegan option or experiment with feta for a tangy twist.
- Make-Ahead Friendly: You can roast the squash and prepare the sauce in advance, making this a great meal prep option.
- Extra Protein: Add grilled chicken, shrimp, or tofu to make this a more substantial meal.
Nutrition Facts
Calories: 90kcal
Carbohydrates: 12g
Protein: 3g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 5mg
