So my original plan was to split the spaghetti squash and make two separate dishes, but I made enough sauce to cover all of the veggie, so I just made one big dish. Talk about leftovers. Luckily, it is absolutely delicious and a healthy alternative to pasta... so I won't mind having my lunches packed for the rest of the week.
Other than preparing the spaghetti squash, this recipe is a snap and extremely cheap. To add more protein to the meal, it could be used as a perfect side dish to grilled shrimp or meat. I do know one thing for sure though, spaghetti squash is going to become a regular in my fridge.
Spaghetti Squash with Spinach and Feta
Serves 4.
- 1 spaghetti squash
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1 can diced tomatoes (I use no salt added)
- 2 cups spinach
- Crumbled feta cheese
1. Preheat oven to 375 degrees. Split spaghetti squash in half vertically. Spoon out the seeds and pith. Rub the exposed flesh with 1/2 tablespoon olive oil and season with salt and pepper. In a baking dish, place the squash cut side up and fill the bottom of the dish with 1 inch water. Bake for 1 hour.
2. When the squash is done, pull out and cool for about 5 minutes. Place one half of the squash in a big mixing bowl, and using a fork scrape the squash into the bowl. The squash will come out looking just like short spaghetti. Repeat with the second half.
3. Heat the remaining olive oil in a pan over medium high heat. Add garlic and cook for one minute. Add tomatoes and turn heat to high. When the sauce is boiling, stir in the spinach and turn the heat down to medium. Keep stirring the wilt the spinach. Season the sauce with salt, pepper, red pepper flakes, and italian seasoning.
4. In the bowl with the squash, pour the sauce and mix together. Taste for seasoning and serve on a plate. Top with feta cheese and enjoy!
*Splurge: Chopped fresh basil and chopped kalamata olives would make this dish even more delectable.
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