Roasted Spaghetti Squash Recipe
olive oil, garlic, spinach, sun dried tomatoes, roasted pine nuts, basil
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Roasting the Spaghetti Squash
Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside with 1 tablespoon of olive oil and sprinkle with salt and pepper. Place the halves cut-side down on a baking sheet and roast for about 30-40 minutes, or until the flesh is tender and can be shredded with a fork.
Preparing the Sauce
While the squash is roasting, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Add the fresh spinach and cook until wilted, about 3-4 minutes.
Combining Ingredients
Stir in the sun-dried tomatoes and roasted pine nuts. Cook for an additional 2 minutes. Once the spaghetti squash is done, use a fork to shred the flesh into strands and add it to the skillet. Toss everything together and adjust seasoning with salt and pepper. Stir in fresh basil just before serving.
Serving
Serve warm, garnished with additional pine nuts and basil if desired.