(large, cut into roughly 1-inch pieces)
(or extra virgin olive oil)
Parmesan cheese, grated
Preheat oven to 375° F. Cut spaghetti squash lengthwise and scoop out the seeds. Place in a baking dish cut side down and pour 3⁄4 cup water in the pan.
After the squash has been cooking for 10 minutes, toss the tomatoes and onion in another baking pan with oil, season with salt and pepper and place in the oven. Stir the tomatoes and onions after 15 minutes. Return to oven and cook for 10 minutes more. Once the spaghetti squash can be easily pierced with a fork, it's done. The onion and tomato should be nicely caramelized.
Once the spaghetti squash is cool enough to handle, scoop out the strands into a large bowl. Toss with butter.
In a large saucepan over medium heat, add spinach and 2 tablespoons of water. Cook for 2-3 minutes or until spinach is just wilted.
To assemble, add tomato, onion and spinach to the squash and toss to combine. Top each serving with a tablespoon of parmesan and freshly cracked pepper. Season with additional salt if needed.
Look for squash that is firm with an even yellow color. Any green spots mean that it was picked prematurely.
Calories from fat63
Calories from saturated fat32
Total Fat7 g
Saturated Fat3.5 g
Trans Fat0.2 g
Polyunsaturated Fat1.0 g
Monounsaturated Fat1.5 g
Total Carbohydrate28.2 g
Dietary Fiber4.8 g
Alethea Copelas, The Inspired Kitchen