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Sautéed Spinach and Tomatoes over Roasted Spaghetti Squash

By Jason Fung, MD

Sautéed Spinach and Tomatoes over Roasted Spaghetti Squash

Spaghetti squash is a great option to satisfy cravings for pasta without sabotaging your health goals. This crunchy, pasta-like vegetable paired with spinach, tomatoes and pine nuts is a wonderful, comforting meal that is sure to please any crowd. Recipe from Dr. Hyman
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course Dinners + Mains
Cuisine American, Italian, Mediterranean
Servings 4
Calories 262 kcal

Ingredients
  

  • 1 large spaghetti squash halved and seeded
  • 1 tbsp olive oil extra-virgin, divided
  • salt
  • pepper
  • 1/2 cup pine nuts
  • 8 cloves garlic finely chopped
  • 1 lb grape tomatoes halved
  • 8 oz baby spinach
  • 10 basil leaves, fresh, finely sliced

Instructions
 

  • Preheat the oven to 350°F.
  • Brush each half of the squash with 1 teaspoon of the oil and season generously with salt and black pepper. Place the squash, cut sides down, on a baking sheet and roast for 30 to 40 minutes. The squash is cooked when a knife easily pierces through the skin and flesh. Remove from oven and let cool enough to handle, shred the flesh with a fork into spaghetti-like threads and set aside.
  • Turn the oven up to 400°F.
  • Spread the pine nuts on a small baking sheet and place them in the oven to toast until golden brown, 3 to 5 minutes, checking often to prevent browning.
  • Heat the remaining 2 teaspoons of oil in a large sauté pan over medium heat. When the oil shimmers, add the garlic to the pan and cook, stirring constantly, for 2 to 3 minutes.
  • Add the tomatoes to the pan, season to taste with salt and black pepper and cook until the tomatoes begin to burst, 5 to 6 minutes.
  • Add the spinach to the pan and season to taste with salt and black pepper. Cook, stirring until the spinach wilts, 3 to 4 minutes.
  • Divide the spaghetti squash among 4 plates and top with the sautéed spinach and tomatoes. Sprinkle on the pine nuts and fresh basil. Serve immediately. Any leftovers can be covered in an air-tight container and refrigerated for up to 4 days.

Nutrition

Nutrition Facts
Sautéed Spinach and Tomatoes over Roasted Spaghetti Squash
Amount per Serving
Calories
262
% Daily Value*
Fat
 
17
g
26
%
Saturated Fat
 
2
g
13
%
Sodium
 
93
mg
4
%
Potassium
 
971
mg
28
%
Carbohydrates
 
27
g
9
%
Fiber
 
7
g
29
%
Sugar
 
11
g
12
%
Protein
 
7
g
14
%
Vitamin A
 
6604
IU
132
%
Vitamin C
 
38
mg
46
%
Calcium
 
137
mg
14
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword American, Dinners + Mains, Italian, Mediterranean
Tried this recipe?Let us know how it was!
Jason Fung, MD

By Jason Fung, MD

Jason Fung, M.D., is a Toronto-based nephrologist (kidney specialist) and a world leading expert in intermittent fasting and low-carb diets.

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