Description
Learn how to make a delicious Spaghetti Squash With Spinach and Tomatoes dish that’s healthy and satisfying. Perfect recipe for a wholesome meal!
Ingredients
- Spaghetti squash, 1 medium
- Olive oil, 2 tablespoons (30 ml)
- Beef bacon, 4 slices, minced
- Fresh spinach, 4 cups (120 g)
- Cherry tomatoes, 1 pint (about 300 g), halved
- Salt, 1 teaspoon (5 g)
- Black pepper, 1/2 teaspoon (2 g)
- Plant-based cheese, 1/4 cup (25 g), grated
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and remove the seeds.
- Drizzle 1 tablespoon of olive oil over the cut sides of the squash.
- Place the squash halves cut side down on a baking sheet.
- Roast the squash in the oven for 30-40 minutes until tender.
- Remove the squash from the oven and let it cool slightly.
- Use a fork to scrape the flesh into spaghetti-like strands.
- Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the minced garlic to the skillet and sauté for 1 minute until fragrant.
- Add the fresh spinach to the skillet and cook until wilted, about 2-3 minutes.
- Stir in the halved cherry tomatoes and cook for another 2 minutes.
- Add the spaghetti squash strands to the skillet and mix well.
- Season with salt and black pepper, stirring to combine.
- Remove from heat and sprinkle the grated Parmesan cheese on top.
- Serve warm and enjoy.
Notes
- Note: Opt for turkey bacon for a healthier twist.
- Second note: Enhance the dish with fresh basil or parsley.
- Third note: Make it vegan by using plant-based Parmesan cheese.