Sunday, 4 May 2014

Spaghetti Squash with tomatoes and spinach

Now that the snow has finally gone I love having easy and fresh meals for dinner, though this makes for a great lunch too! You can use any veggies that you have in your fridge that you need to get rid of or that you love. Spaghetti squash is a great alternative to pasta for those that can't or don't want to eat white pastas. My boyfriend loves his white pastas, but I cannot eat it and he is not the biggest fan of the alternative pastas out there. The squash cooks fairly quickly and there is not a lot of prep work involved. So don't worry it won't take longer then making your favourite pasta. Plus, you will get the added nutrition of eating a veggie instead of a grain, that is really not that great for you (white pasta!).

1 spaghetti squash
1 pt of cherry tomatoes
1-3 gloves of garlic, minced
1-3c cups of spinach
Salt and pepper, to taste

Preheat oven to 350 degrees. Cut squarish lengthwise and scoop out seeds. Place both squash halves onto a baking sheet face down and add enough water so it site one cm from where the squash touches the pan. You can also wait and do this step after you have place squash in the oven to avoid spilling the water. Place squash in over for 40-45 minutes or until you can stick a fork in it.

Take squash out of the oven and turn both pieces over to expose the delicious flesh. Let cool while you prepare other ingredients.

Cut tomatoes in half and place in a preheated pan with a bit of oil and the garlic.

 Meanwhile using a fork scrape the insides of the two squash pieces until you have spaghetti like 'noodles'. Cook tomatoes until they are just starting to break down and add the spinach, salt and pepper.

Stir until the spinach is wilted and add squash.

I like to add a little bit of 'cheese', additional other toppings are nutritional yeast, hot sauce, or fresh herbs like basil, parsley or rosemary.



No comments:

Post a Comment