Yes, "Spinach and Sun-Dried Tomato Spaghetti Squash" is a mouthful. A delicious, tomatoey, veggie-packed mouthful. Spaghetti squash tastes slightly sweeter and has more moisture than typical pasta. If you haven't had it before, this recipe is a perfect place to start. The inherent squashy sweetness is complimented by the caramelized onions and balanced out by the umami flavor of the tomatoes and the savory garlic and sautéed spinach.
Spinach and Sun-Dried Tomato Spaghetti Squash
- 2 Tbsp. extra virgin olive oil
- 1 spaghetti squash, roasted
- 2 small yellow or white onions, Julienned
- 2-3 garlic cloves, minced
- 10 oz. fresh spinach, washed and dried
- 1/2 cup sun-dried tomatoes, keep in jar until use
- Parmesan, freshly grated (optional)
1. Instructions on how to roast spaghetti squash can be found here. The rest of the recipe can be prepped while the squash is roasting.
2. Heat a large sauté pan to medium low heat. Add about 1 Tbsp. of olive oil and the julienned onions. Cook for about 20-30 minutes, until caramelized and tender. Adjust heat as needed.
3. In the same pan, add the remaining olive oil, minced garlic, and spinach to the pan. Sauté these ingredients with the onions, stirring periodically.
4. When the spinach cooks down, add the sun-dried tomatoes with the oil from the jar to the same pan.
5. Shred the spaghetti squash and add to the pan. Mix it all together. Season with salt and pepper to taste.
6. Enjoy as is, or top with dairy-free or regular parmesan!
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Recipe adapted from The Roasted Root.