Spaghetti Squash

Fall means squash season!

Spaghetti with Sauteed Spinach

1 spaghetti squash

1 bag of baby spinach

1 clove of elephant garlic

1/2 cup of white wine

2 tbs olive oil

1/4 cup parmesan cheese

Pinch of red pepper flakes

Preheat oven to 375 degrees. Cut the spaghetti squash in half and take the seeds out. Brush olive oil on the edges and place face down on a baking sheet. Bake for 30 minutes.

Mince garlic. Put two tbsp of olive oil in a pan. Turn the pan on medium heat. Add the garlic and saute for a couple minutes. Add spinach and wine. Let it cook with the top on until it gets tender. Add red pepper flakes and parmesan and saute for a few more minutes.

Take the spaghetti squash out of the oven and scrape it with a fork to make it spaghetti-like. Add the spaghetti to the spinach and mix. Put it back in the spaghetti squash shells and sprinkle parmesan cheese on top. Bake until the cheese melts.



7 responses to Spaghetti Squash

  1. My Way Home Life says:

    Holy moly, that looks fabulous. My veggie-loving daughter and I will have to give that a try!


  2. Willow says:

    I’ll have to try that! I like to put sautéed thinly sliced Summer Squach in a little tomato sauce over pasta. But the season for summer squash is ending.


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