Paleo Spaghetti Squash
Spaghetti squash is named for its unique stringy flesh, which resembles spaghetti noodles when cooked.
This is vegan and gluten free recipe. Dish can be prepared in 65 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 8.
Paleo Spaghetti Squash
Ingredients
Instructions
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Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds.
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Drizzle the olive oil over the cut sides of the squash and season with salt and black pepper.
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Place the squash halves cut-side down on a baking sheet and roast for 35-40 minutes, or until the flesh is tender.
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While the squash is roasting, heat the remaining olive oil in a large skillet over medium heat. Add the garlic and sauté for 1-2 minutes, until fragrant.
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Add the spinach and cherry tomatoes to the skillet and cook until the spinach is wilted and the tomatoes are slightly softened.
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Use a fork to scrape the flesh of the roasted spaghetti squash into strands. Add the spaghetti squash strands to the skillet and toss to combine with the spinach and tomatoes.
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Cook for an additional 2-3 minutes, until heated through.
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Remove from heat and stir in the basil leaves.
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Serve warm and enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 150kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 17g6%
- Sugars 6g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
