You can whip up this simple dish with leftover spaghetti squash. It’s fast easy and VERY tasty (if I don’t say so myself)!
I have to confess this video isn’t my favorite. First of all, no toddler, he was napping. Plus I mess up a bit, run out of things to tell you and misspell “delicious” (it’s really time consuming to fix so I’m leaving it in there) and the husband distracts me in the end. However, even with all that, I really wanted to post one for this week and I REALLY wanted to share this recipe with you.
- 2 tsp olive oil
- 6 cloves of garlic minced
- 1 large tomato cut into chunks (or 2 plum tomatoes)
- About 4 cups baby spinach leaves
- About 2 cups cooked spaghetti squash
- Salt & Pepper
- Parsley for garnish (optional – just makes it even prettier!)
In a large skillet, heat the oil over medium heat. Add the garlic and cook until just turning brown.
Add the tomato. Sprinkle with a bit of salt. Top with the spinach leaves and cover for about 2 minutes. The spinach will cook and reduce down.
Uncover. Break up the spinach with a wooden spoon. It will start to clump together once cooked.
Add the spaghetti squash a little at a time and stir in. Sprinkle with salt and pepper.
|Servings||Amt per Serving|
|2||½ of the recipe|
|131||5g||7g||old: 2||new: 4|