Spaghetti Squash with Tomatoes Garlic Spinach and Basil

Skip the high glycemic spaghetti noodles and opt for spaghetti squash which is rich in vitamin A and potassium. Its is also full of fiber, so you’ll feel full eating much less than you would eating traditional pasta. As a matter of fact, you’ll also consume about half the carbohydrates and about 175 less calories per 1 cup serving!

1 large spaghetti squash

Himalayan Sea salt and pepper, to taste

8 garlic cloves, minced

1 pound grape tomatoes, halved

8 ounces baby spinach

10 fresh basil leaves, chopped

  1. Preheat oven to 400.
  2. Slice the squash in half and season with salt and pepper. Place on baking sheet and roast until fork tender, about 30-40 minutes. Remove from oven and let cool. Using a fork, shred the flesh. It will come out in spaghetti like strands.
  3. Saute garlic for 2-3 minutes with a splash of water or a splash of veggie broth to keep from sticking.
  4. Add the tomatoes to the skillet and saute until they burst, about 5-8 minutes.
  5. Add the spinach to the skillet and season with salt and pepper.
  6. Add the Spaghetti squash to the skillet and mix well. Remove from heat. Add the chopped basil on top.

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