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

This was VERY good! And VERY easy! It took about 5 minutes prep time, and 10 minutes to make the spinach mixture. The remaining time the squash was baking in the oven. Simple and delicious! (Owen loved it too!)