• 0632c8bf13594ebddfdf8c172373d201

Sautéed Spinach And Tomatoes Over Roasted Spaghetti Squash

Sautéed Spinach and Tomatoes over Roasted Spaghetti Squash

Prep
Cook
Serves 4people
Ingredients
1
tbsp extra-virgin olive oil
1
large spaghetti squash, halved and seeded
sea salt and freshly ground pepper
1/2
cup pine nuts
8
garlic cloves, finely chopped
1
lb grape tomatoes, halved
8
ozs baby spinach
10
fresh basil leaves, finely sliced
Directions
1.
Preheat oven to 350 degrees.
2.
Brush the cut side of the squash with 1 tsp. olive oil and season generously with salt and black pepper. Place the squash, cut slides down, on a baking sheet and roast for 30-40 minutes. The squash is cooked when a knife easily pierces through the skin and flesh. Let cool enough to handle, shred the flesh with a fork into spaghetti-like threads, and set aside.
3.
Turn the oven up to 400 degrees.
4.
Spread pine nuts on a small baking sheet and toast them until golden brown, 3-5 minutes, checking often to make sure they don't get too dark.
5.
Heat the remaining 2 tsp. oil in a large sauté pan over medium heat. After a minute add the garlic to the pan and cook, stirring constantly, for 2-3 minutes.
6.
Add the tomatoes, season to taste with salt and black pepper, and cook until the tomatoes begin to burst, 5-6 minutes.
7.
Add the spinach to the pan and season to taste with salt and black pepper. Cook, stirring, until the spinach just wilts, 3-4 minutes.
8.
Divide the spaghetti squash among 4 plates, and top with the sautéed spinach and tomatoes. Sprinkle on the roasted pine nuts and fresh basil. Serve immediately. Any leftovers can be refrigerated for up to 4 days.

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