When I think of Spaghetti Squash, I typically think of a Fall dish- something savory, yet heavy and loaded with sauce and cheese. I typically don’t even buy spaghetti squash in the summer for this reason, but the cute Evans kiddos were selling them at their fresh farm produce stand and I couldn’t resist. I traded my usual spaghetti squash copycat recipe with ingredients for a lighter fare, perfect for summer.
1 Spaghetti Squash
2 Tbs. Fire Roasted Tomatoes
2 Tbs. Olive Oil
2 Handfuls of Spinach
1 Clove of garlic (optional)
2 tsp. Parmesan Cheese (topping)
Preheat the oven to 425 degrees F. Carefully, slice the spaghetti squash in half vertically. Individually place each half in the microwave for 30 seconds, this will soften the insides for the next step. Remove the seeds and strings from the middle of the squash (you can dry out the seeds and roast them too!) Place each half on a baking sheet, rubbing the olive oil and salt along the insides. Flip over and bake in the oven for 45 minutes.
In the meantime, sauté the fire roasted tomatoes, garlic and spinach in olive oil on medium heat, be careful not to let the garlic burn. When the squash is finished, it will look soft and a little toasty around the edges. Let it sit for roughly 10 minutes before the next step, it will be HOT! Take a fork and scrape the squash from the inside of the shell, this will give it that “spaghetti” look.
Top with the fire roasted tomatoes and spinach and Parmesan cheese! I’m telling you, this recipe was drool worthy!
Are you going to try this recipe? I’d love to hear your thoughts! Tag me on Instagram @_justalittlebrit
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