Spaghetti squash is a good choice to fulfill cravings for pasta with out sabotaging your well being targets. This crunchy, pasta-like vegetable paired with spinach, tomatoes and pine nuts is an excellent, comforting meal that’s positive to please any crowd.
Cleveland Clinic is a non-profit educational medical heart. Promoting on our web site helps assist our mission. We don’t endorse non-Cleveland Clinic services or products. Policy
1 giant spaghetti squash, halved and seeded 1 tablespoon extra-virgin olive oil, divided Sea salt and freshly floor black pepper, to style ½ cup pine nuts eight garlic cloves, finely chopped 1 pound grape tomatoes, halved eight ounces child spinach 10 recent basil leaves, finely sliced
Preheat the oven to 350°F.
Brush every half of the squash with 1 teaspoon of the oil and season generously with salt and black pepper. Place the squash, minimize sides down, on a baking sheet and roast for 30 to 40 minutes. The squash is cooked when a knife simply pierces by way of the pores and skin and flesh. Take away from oven and let cool sufficient to deal with, shred the flesh with a fork into spaghetti-like threads and put aside.
Flip the oven as much as 400°F.
Unfold the pine nuts on a small baking sheet and place them within the oven to toast till golden brown, three to five minutes, checking typically to stop browning. Warmth the remaining 2 teaspoons of oil in a big sauté pan over medium warmth. When the oil shimmers, add the garlic to the pan and prepare dinner, stirring always, for two to three minutes.
Add the tomatoes to the pan, season to style with salt and black pepper and prepare dinner till the tomatoes start to burst, 5 to six minutes.
Add the spinach to the pan and season to style with salt and black pepper. Cook dinner, stirring till the spinach wilts, three to four minutes.
Divide the spaghetti squash amongst four plates and prime with the sautéed spinach and tomatoes. Sprinkle on the pine nuts and recent basil. Serve instantly.
Any leftovers could be coated in an air-tight container and refrigerated for as much as four days.
Energy 254 Fats 17 g Saturated fats 2 g Ldl cholesterol zero mg Fiber 5 g Protein eight g Carbohydrate 25 g Sodium 128 mg