Spaghetti Squash and Spinach Saute

Spaghetti Squash and Spinach Sauté

I wanted to try spaghetti squash and they were on sale at the grocery store so I decided to pick a few recipes to try out.  I did three, this one, spaghetti squash with Bolognese sauce, and spaghetti squash au gratin. This was my favorite of the three.  Super simple but still flavorful.

Ingredients:
1 3-4 lb. spaghetti squash
3-4 tablespoons olive oil
1 tablespoon minced garlic
1/4 teaspoon chili pepper flakes
1/2 teaspoon rosemary
2 tablespoons dried parsley
1 large bunch of spinach, chopped
2 teaspoons apple cider vinegar
salt and pepper to taste
3/4 cup freshly grated parmesan cheese

Directions:
Preheat oven to 375*F.  Use a very sharp paring knife and poke the spaghetti squash all over, at least an inch deep, about 12 cuts, to prevent the pressure from building up as the squash cooks.  Place the squash on a rimmed baking sheet and bake in the oven for one hour.  Remove from the oven and let rest for a few minutes.  Then cut the squash in half lengthwise.  Scoop out the seeds and discard.  Use a fork to scrape the inside flesh of the squash into long thin strands.  Place the spaghetti squash strands in a large bowl and set aside.
Heat olive oil in a large sauté pan on medium heat.  Add the garlic, chili pepper flakes and rosemary and cook for about 30 seconds.  Add the spaghetti squash to the pan and toss to coat with the oil and garlic mixture.  Add the chopped spinach and parsley and toss with the spaghetti squash.  Cook until the spinach leaves have wilted, a few minutes.  Remove from heat and sprinkle on vinegar.  Add the Parmesan and toss to coat.  Add salt and pepper to taste. 


By: Simply Recipes