Spaghetti Squash

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Preparation time: 15 minutes
Cooking time: 1 hour

Difficulty: Medium - experience needed
Serves: 4

Dietary guidance: v v d 

Tags: side ยท


olive oil
1 spaghetti squash (3 lb), cut in half and seeds scooped out
8 cloves garlic, minced
1 c vegetable or chicken broth
1/2 t sea salt
pinch crushed red pepper
2 bag spinach (10 oz each)
1 Tbs pine nuts, toasted


Preheat oven to 375.
Lightly coat a rimmed baking dish with olive oil or cooking spray.
Place squash flesh-side down into baking dish
Bake 60 minutes.

During the last 10 minutes of baking, warm 1 Tbs olive oil in a skillet over medium heat. Add garlic and cook for 1 minute. Stir in broth, sea salt, and red pepper. Add the spinach a handful at a time and stir. When all of the spinach has been added and is wilted, cover the skillet.

Remove the squash from the oven. Use a fork to separate the strands. Add 1 Tbs olive oil and 1/2 tsp sea salt to the squash and toss lightly to coat.

Transfer the squash to a serving platter. Top it with the spinach mixture. Sprinkle with pine nuts. Serve.


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