Spaghetti Squash with Tomato, Spinach, Garlic and Pine Nuts Adding color to your plate not only makes it instantly more 'grammable, it also often beefs up the healthiness factor. Tomatoes are a no-fail way to take any spaghetti squash dish to the next level, and this recipe is the proof (so go ahead, and ditch the jarred pasta sauce).
Directions:
Roast the squash for 35 minutes. On another parchment-lined baking sheet, spread the tomatoes and drizzle with olive oil. Roast for 20 minutes. Once the squash has finished cooking, allow it to cool, and scrape the squash to get long spaghetti-like strands.
In a large sauté pan, heat the olive oil over medium heat, add the garlic and stir until fragrant. Turn down the heat to low, and add tomatoes, spinach and squash. Continue to sauté. Season with sea salt to taste. Top with pine nuts and cheese.
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