Difficulty: Medium - experience needed
Dietary guidance: v v d
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.