Friday, January 13, 2012
Low Carb Spaghetti Squash
Low-Carb Spaghetti Squash (clean eating)
1/2 (3 pound) spaghetti squash - halved, seeds scooped out
1 tbsp olive oil
4 cloves garlic, minced
1/3 cup low sodium chicken or vegetable broth
1/4 tsp sea salt
pinch crushed red pepper
1 (10 oz) bag spinach
1.5 tsp pine nuts, toasted, for garnish
Preheat oven to 375
Coat a rimmed baking sheet with cooking spray, place squash, flesh side down, on sheet and bake until easily pierced by fork, 50-60 minutes
When squash is about 10 minutes from being done, warm half tbsp oil in large skillet over medium heat. Add garlic, and cook for one minute. Stir in broth, pinch of salt and red pepper (if wanted). Add spinach, handfuls at a time, stirring until it's all wilted. Cover to keep warm.
When squash is done, use a form to separate strands into a medium bowl. Add remaining oil, and salt - toss gently.
Transfer "spaghetti" to plates, top with spinach mixture. Garnish with pine nuts