Spaghetti Squash with Spinach Sauce
Spaghetti squash with garam masala, served with a flavorful spinach sauce and topped with Parmesan cheese.
Ingredients
- 1 spaghetti squash
- 3 cups spinach
- 3 tablespoons butter
- ½ cup cherry tomatoes chopped
- ¼ cup orange bell pepper chopped
- 2 tablespoons garlic minced
- 1 tablespoon garam masala
- salt & pepper to taste
- grated Parmesan to taste
Instructions
- Preheat the oven to 400°F. Use a sharp knife or skewer to pierce the spaghetti squash several times.
- Line a baking sheet with parchment paper and place the squash on it. Bake the squash for 40-50 minutes or until it cuts easily with a knife.
- Let the squash cool for about 10 minutes.
- Wash and chop the orange pepper, cherry tomatoes, and spinach.
- In a sauté pan, melt 2 tablespoons of butter and sauté the spinach until completely wilted.
- Add the minced garlic to the pan and stir until the garlic is just beginning to brown and the moisture from the butter has almost completely evaporated.
- Transfer the sautéed spinach to a food processor or blender. Add the cherry tomatoes and orange pepper. Pulse a few times until the sauce is smooth with few chunks.
- In the same sauté pan, melt the remaining tablespoon of butter and pour in the sauce. Stir until heated through.
- With an oven mitt or hot pad, hold the squash carefully in one hand and use tongs or a spoon to remove the seeds and stringy bits from the center cavity of the squash.
- While still holding the squash, use a fork to scrape alongside the inside of the squash skin to remove the stringy "noodles" from inside the squash.
- Toss the spaghetti squash with the garam masala until it is evenly distributed across all the strings. Sprinkle with salt and pepper to taste.
- Serve the spaghetti squash immediately with the spinach sauce and garnish with Parmesan cheese. Enjoy!
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