Spaghetti Squash with Garlic Parmesan Spinach

This delightful dish combines the traditional flavors of Italian cuisine with a modern twist. The roasted spaghetti squash serves as a light, nutritious base, while sautéed garlic and fresh spinach add vibrant color and a burst of flavor. A sprinkle of Parmesan cheese gives a creamy finish that elevates the dish, making it perfect for a wholesome dinner option. This recipe is vegetarian and gluten-free, catering to various dietary needs.

Ingredients:

• 1 medium spaghetti squash
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 4 cups fresh spinach
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)
• 1/4 cup grated Parmesan cheese
• Fresh basil leaves for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside with 1 tablespoon of olive oil and sprinkle with salt and pepper.
3. Place the squash halves cut side down on a baking sheet and roast for 30-40 minutes, or until the flesh is tender and can be easily shredded with a fork.
4. While the squash is roasting, heat the remaining olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
5. Add the spinach to the skillet and cook until wilted, about 3-4 minutes. Season with salt, black pepper, and red pepper flakes if using.
6. Once the squash is done, remove it from the oven and let it cool slightly. Use a fork to scrape the flesh into spaghetti-like strands.
7. In a large bowl, combine the spaghetti squash strands, sautéed spinach, and grated Parmesan cheese. Toss until well combined.
8. Serve warm, garnished with fresh basil leaves.