Ingredients
- 1 large spaghetti squash, halved and seeded
- 1 tablespoon extra-virgin olive oil, divided
- sea salt and freshly ground black pepper, to taste
- 1/2 cup pine nuts
- 8 garlic cloves, finely chopped
- 1 pound grape tomatoes, halved
- 8 ounces baby spinach
- 10 fresh basil leaves, finely sliced
Method
Step 1
Preheat the oven to 350°F.
Step 2
Brush each half of the squash with 1 teaspoon of the oil and season generously with salt and black pepper. Place the squash, cut sides down, on a baking sheet and roast for 30 to 40 minutes. The squash is cooked when a knife easily pierces through the skin and flesh. Remove from oven and let cool enough to handle, shred the flesh with a fork into spaghetti-like threads and set aside.
Step 3
Turn the oven up to 400°F.
Step 4
Spread the pine nuts on a small baking sheet and place them in the oven to toast until golden brown, 3 to 5 minutes, checking often to prevent browning.
Step 5
Heat the remaining 2 teaspoons of oil in a large sauté pan over medium heat. When the oil shimmers, add the garlic to the pan and cook, stirring constantly, for 2 to 3 minutes.
Step 6
Add the tomatoes to the pan, season to taste with salt and black pepper and cook until the tomatoes begin to burst, 5 to 6 minutes.
Step 7
Add the spinach to the pan and season to taste with salt and black pepper. Cook, stirring until the spinach wilts, 3 to 4 minutes.
Nutritional analysis per serving: Calories 254, Fat 17 g, saturated Fat 2 g, Cholesterol 0 mg, Fiber 5 g, Protein 8 g, carbohydrate 25 g, Sodium 128 mg
