Tangy Spinach Spaghetti Squash
For this healthy Italian recipe, the tangy sun-dried tomatoes, garlic and spinach will leave you feeling transported to a trattoria in Italy!
Pre-heat the oven to 350 degrees. Place both spaghetti squash halves on a baking sheet face down and bake for 30 minutes. Set aside and allow to cool at room temperature.
In a small saucepan, bring vegetable stock to a boil and then add Eatnuts.com Sun-dried Tomatoes. Allow to simmer for approximately 15 minutes.
Drain the stock and roughly chop the Eatnuts.com Sun-dried Tomatoes. Save the stock for step 6.
Use a fork to scoop out the stringy squash pulp into a bowl and set to the side.
Heat coconut oil in a skillet. Add in the garlic and red pepper flakes and allow to cook at medium heat for 1-2 minutes.
Add spinach and cook until almost wilted. Pour in the reserved vegetable stock and then stir in the chopped Eatnuts.com Sun-dried Tomatoes.
Drain any extra water out the bowl containing the spaghetti squash and then add the squash to the skillet. Mix together and cook for another 2 minutes.
Optional: Add any type of grated cheese or sprinkle nutritional yeast on top. Serve warm.
This recipe is unbelievably delicious. The spaghetti squash noodles prove to be hearty without being overly heavy. The Eatnuts.com Sun-dried Tomatoes, combined with the garlicky spinach and the hint of heat from the red crushed pepper, make this the perfect dish, whether as an entrée or a side.Side Dish Recipes, Sun Dried Tomato Recipes, Vegan Recipes