Spaghetti squash can be an intimidating vegetable if you have never worked with it before. However, this oblong shaped yellow produce is fairly simple to cook with! Whether you are trying to reduce your intake of refined carbohydrates or simply add more vegetables into your diet, spaghetti squash can make a great addition. This winter squash makes a wonderful pasta substitute in addition to being nutritionally superior. Spaghetti squash is an excellent source of vitamin A and vitamin C among other antioxidants, is rich in B vitamins, and provides essential minerals like potassium, calcium, phosphorous and zinc.
Baked Spaghetti Squash
- 1 small spaghetti squash
- 2 cups of fresh spinach
- 2 tomatoes
- 2 tbsp extra virgin olive oil
- 1 tbsp grass-fed butter
- 1 tsp of minced garlic
- Sea salt/pepper to taste
- Preheat oven to 375 degrees.
- Cut off both ends of the spaghetti squash then cut whole squash lengthwise in half.
- Use a spoon to scrape out the seeds. Line a baking sheet or roasting pan with aluminum foil and season the squash with olive oil, salt, and pepper.
- Place flesh side down and bake in oven for 40-50 minutes or until fully cooked.
- While the squash is cooking, cut tomatoes and prepare a saucepan with butter.
- On low heat, saute the tomatoes, fresh spinach, and garlic in butter and olive oil.