Description
Discover mouthwatering and nutritious spaghetti squash recipes for a satisfying dinner. Learn how to create delicious meals that are both healthy and flavorful. Click now!
Ingredients
- 2 medium-sized spaghetti squash
- 2 tablespoons olive oil (30 ml)
- 1 teaspoon salt (5 g)
- 1/2 teaspoon black pepper (1 g)
- 1 cup cherry tomatoes, halved (150 g)
- 2 cloves garlic, minced
- 1 cup baby spinach (30 g)
- 1/4 cup grated beef Parmesan cheese (25 g)
- 1 tablespoon fresh basil, chopped (15 g)
- 1/2 teaspoon (3 ml) red pepper flakes (optional)
- 1 tablespoon lemon juice (15 ml)
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and remove the seeds.
- Brush the flesh of the squash with 1 tablespoon of olive oil.
- Sprinkle 1/2 teaspoon of salt and 1/4 teaspoon of black pepper on the squash.
- Place the squash halves cut-side down on a baking sheet.
- Roast in the oven for 35-40 minutes until tender.
- Remove from the oven and let cool slightly.
- Use a fork to scrape the squash flesh into strands and set aside.
- Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
- Add minced garlic and sauté for 1 minute until fragrant.
- Add cherry tomatoes and cook for 3-4 minutes until they begin to soften.
- Stir in the baby spinach and cook until wilted, about 2 minutes.
- Add the spaghetti squash strands to the skillet and mix well.
- Season with remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Stir in lemon juice and red pepper flakes, if using.
- Remove from heat and mix in grated Parmesan cheese.
- Top with fresh basil before serving.
Notes
- For a more flavorful dish, consider using a mix of Parmesan and Romano cheese.
- Enhance the meal by adding grilled chicken or shrimp for extra protein.
- Customize with your preferred veggies like bell peppers or zucchini for added variety.