Spaghetti squash is my go to meal when trying to stay healthy during the chilly days of fall. Here is the easiest meal you will make all winter long…
1 Spaghetti Squash
1 can of whole San Marzanos Tomatoes
2 tbls olive oil
1 garlic clove chopped
1 shallot chopped
1 yellow onion chopped
1 cup of spinach
How to make:
Preheat oven to 400 F
Cut spaghetti squash down the middle length wise
Clean out the seeds and strands (set seeds aside to make a yummy snack later)
Rub olive oil and salt and pepper on the meat of the squash
Place squash meat side down on an aluminum foil lined tray
Bake for 30-40 minutes
Meanwhile in a sauce pan heat 2 tbl spoons of olive oil on medium. Add in garlic, shallot, onion, and cook until the onion looks clear. Add tomatoes and simmer uncovered for 25 minutes and in the last 5 minutes, for some added health, throw in 1 cup of spinach!
Take squash out of the oven and scrape the meat with a fork to create spaghetti like strands, plate it up, place the marinara sauce on top, and enjoy!
Now its time to make a snack for tomorrow!
Take the seeds you placed aside rinse, pat dry with a paper towel, and place in a bowl.
Add olive oil, cayenne pepper, and sea salt.
Place on a foil lined baking sheet and bake at 250F for 15 min (or until seeds pop).