Are you craving a delicious, low-carb meal that looks like pasta but is packed with nutrients? Look no further than this mouthwatering Spaghetti Squash with Spinach, Garlic, and Pine Nuts recipe! This Italian-inspired dish transforms an ordinary squash into a stunning, restaurant-quality meal that will have your taste buds dancing and your body thanking you. Perfect for health-conscious foodies and anyone looking to add a creative twist to their dinner routine, this recipe proves that healthy eating can be incredibly delicious and exciting.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 spaghetti squash
- 2 cups spinach
- 2 cloves garlic, minced
- 1/4 cup pine nuts
- Olive oil for sautéing
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise using a sharp knife, being careful as the squash can be tough.
- Scoop out the seeds and inner membranes from the squash halves using a spoon. Discard or save seeds for roasting if desired.
- Drizzle the inside of the squash halves with olive oil and sprinkle with salt and pepper. Place the squash cut-side down on a baking sheet lined with parchment paper.
- Roast the squash in the preheated oven for 35-40 minutes, or until the flesh is tender and easily pierced with a fork.
- While the squash is roasting, toast the pine nuts in a dry skillet over medium heat until golden brown and fragrant, stirring frequently to prevent burning. Set aside.
- Once the squash is cooked, remove from the oven and let cool for 5-10 minutes until it's safe to handle.
- Using a fork, scrape the inside of the squash to create spaghetti-like strands. Transfer the strands to a large bowl.
- In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 30-60 seconds until fragrant but not browned.
- Add spinach to the skillet and cook until just wilted, about 1-2 minutes.
- Combine the sautéed spinach and garlic with the squash strands. Sprinkle toasted pine nuts on top.
- Season with additional salt and pepper to taste. Toss gently to combine all ingredients.
- Serve immediately while warm, garnishing with extra pine nuts or a drizzle of olive oil if desired.
Tips
- Choose a ripe spaghetti squash: Look for a squash with a hard, uniform color and no soft spots or blemishes.
- Use a sharp, sturdy knife when cutting the squash to ensure safety and clean cuts.
- Don't rush the roasting process - the squash needs time to develop those perfect spaghetti-like strands.
- Toast pine nuts carefully - they can burn quickly, so keep a close eye and stir frequently.
- For extra flavor, try adding a sprinkle of Parmesan cheese or red pepper flakes before serving.
- If you're short on time, you can microwave the squash instead of roasting, but oven-roasting provides the best texture and flavor.
- Leftovers can be stored in an airtight container in the refrigerator for 3-4 days - just reheat gently to maintain the squash's texture.
Nutrition Facts
Calories: 121kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: 1g
Cholesterol: 0mg
