Garlic Spinach & Tomato Spaghetti Squash
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 spaghetti squash 1/3 cup olive oil 2 cloves garlic, minced 4 or 5 cups of baby spinach 1 medium tomato, cut into chunks juice and pulp of 1 lemon or lime 2 teaspoons sea salt 2 teaspoons red pepper flakes
1. Preheat oven to 375 degrees F. Cut squash lengthwise, remove seeds and pulp, being careful not to dig into flesh.
2. Place squash facing downward on baking pan and bake for 35-40 minutes. Remove squash when done, let cool, then gently squeeze the shell to remove the squash threads into a bowl. Set aside.
3. Saute garlic and oil in pan for about 1 minute. Add spinach and tomato to pan, quickly toss, until spinach is half way withered.
4. Stir in lemon/lime juice and pulp, red pepper flakes and sea salt, sauté until thoroughly combined.
5. Place squash threads in pan and combine all ingredients. Serve immediately.
Number of Servings: 2
Recipe submitted by SparkPeople user AMANDARICCIARDI.
2. Place squash facing downward on baking pan and bake for 35-40 minutes. Remove squash when done, let cool, then gently squeeze the shell to remove the squash threads into a bowl. Set aside.
3. Saute garlic and oil in pan for about 1 minute. Add spinach and tomato to pan, quickly toss, until spinach is half way withered.
4. Stir in lemon/lime juice and pulp, red pepper flakes and sea salt, sauté until thoroughly combined.
5. Place squash threads in pan and combine all ingredients. Serve immediately.
Number of Servings: 2
Recipe submitted by SparkPeople user AMANDARICCIARDI.
Nutritional Info Amount Per Serving
- Calories: 248.5
- Total Fat: 15.0 g
- Cholesterol: 0.0 mg
- Sodium: 2,448.2 mg
- Total Carbs: 32.4 g
- Dietary Fiber: 9.3 g
- Protein: 5.6 g
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