There are some things you cook, and after your first bite you realize that they’re probably going to be a kitchen staple food. That happened tonight. After our first bite, we realized that we were in love with this colorful and tasty bit.
Spaghetti Squash Toss
The biggest thing to fear with spaghetti squash is a bland taste. You will not find that here.
1 spaghetti squash
2 Tbsp butter
1 tsp minced garlic
1 small onion, diced
1 can of diced tomatoes (fresh would be perfect, unfortunately, I was out. If you use fresh tomatoes, probably two would do. You also might want to add some salt to the recipe.)
3 cups fresh spinach
2 Tbsp fresh basil, chopped
1 tsp dried parsley
1 tsp dried oregano
shredded Parmesan to taste
1/4 cup of feta cheese
Preheat the oven to 350 degrees.
Prepare the spaghetti squash but cutting it lengthwise and spooning out the seeds. Once gutted, place the two sides flat face down in a baking dish with about 1/4 inch of water. Baker for 30 minutes. Then pull it out of the oven, and turn the squash face-up, and cook for an additional 15 minutes.
Meanwhile, melt the butter in a large pan, sautee the onion and garlic until soft and aromatic. Then add the can of drained tomatoes, sautee for a minute. Then add the spinach, basil, oregano, and parsley. Stir until it is cooked down.
Once the squash is finished, take it out, drain the water, and spoon out all of the spaghetti-like goodness into a big bowl. I let my boyfriend do this part. I’m teaching him how to cook.
Toss in the sauteed mixture. At this point you can also add a little Parmesan, and about 1/4 cup of feta cheese. Or you can opt out of this.
prep: 10 min.
cook: 45 min.