Veggie Spaghetti Squash
This easy, delicious meal has a similar taste and texture to veggie spaghetti but without the carbs.
TOTAL TIME:45 min.
- 1 medium-sized spaghetti squash
- 1Â˝ cups water
- ÂĽ cup pine nuts
- ÂĽ cup onion, finely chopped
- 1 clove garlic, minced
- 1 cup tomatoes, diced
- 1 bag (6 oz.) baby spinach
- Â˝ tsp. dry basil leaves
- Â˝ tsp. salt
- ÂĽ tsp. pepper
- â…“ cup Parmesan cheese, shredded
Preheat oven to 350Â°F.
Slice spaghetti squash in half lengthwise, then remove seeds and fibers. Place squash halves face-down in a 13â€ťx9â€ť oven-safe glass baking dish. Fill the dish with the water. Bake for 30 minutes, or until you can easily pierce the squash with a fork. Let cool for 5 minutes, then carefully use a fork to gently scrape and shred the flesh onto a plate. Set aside.
In 12â€ť non-stick skillet over medium high heat, toast pine nuts for 1-2 minutes, stirring frequently until light golden brown. Set aside. In same skillet, heat oil over medium heat. Add onions and garlic, stirring constantly for 1-2 minutes until onions are tender. Stir in tomatoes and baby spinach until spinach is still crispy for about 1-2 minutes longer. Add squash, basil, salt and pepper, and gently toss until well combined and hot.
Serve topped with pine nuts and Parmesan cheese.
Per serving: Calories 330, Calories from Fat 100, Total Fat 12g (18% DV), Saturated Fat 2.5g (12% DV), Trans Fat 0g, Cholesterol < 5mg (2% DV), Sodium 570mg (24% DV), Carbohydrates 54g (18% DV), Dietary Fiber 2g (8% DV), Sugars 2g, Protein 10g, Vitamin A 100%, Vitamin C 60%, Calcium 30%, Iron 20%.