Spaghetti Squash Pasta
Tasty? Yes. Easy? Yes. Healthy? Yes. This recipe fulfilled all of my weeknight meal wants. It tasted good, it was simple to make, and it filled me up. The garlic and basil added flavor to the entire dish, while the mushrooms, tomato, and spinach added a variety of textures.
Spaghetti squash pasta:
1 medium to large spaghetti squash, halved with the seeds removed
2 tsp of extra virgin olive oil for the veggies + 2 tsp for the squash
2 large garlic cloves, diced
1 1/2 cups of sliced baby bella mushrooms
1 cup of grape tomatoes, halved
2-3 handfuls of spinach, washed and dried
1/4 tsp of salt, pepper, and garlic powder + more for the spaghetti squash (use about the same amount to season the squash)
2 tbsp fresh basil, sliced
1- Preheat the oven to 375 degrees. Place the spaghetti squash halves face down on a cookie sheet and bake for about 45 minutes or until they are tender.
2- After about thirty minutes of baking the squash, heat olive oil in a frying pan. Then add the garlic. After about 1-2 minutes or when the garlic is beginning to brown around the sides, add the mushrooms. After about 5 minutes, add the tomatoes. Let them soften for about 2 minutes. Then add the spinach and seasonings. Let the spinach cook down and take it off the heat once it’s cooked and add the basil. Stir well.
3- When the squash is done, use a fork to scrape out the spaghetti-like pieces into a serving bowl. Add the extra olive oil and season with some salt, pepper, and garlic powder. Then toss in the vegetables and serve. Bon appetit!