Parmesan Spaghetti Squash and Spinach

This is an easy and delicious vegetable dish to serve to your Nanny Family. Sweet squash and garlic taste great juxtaposed with salty cheese and crunchy nuts. I hope you and your Nanny Family love it is much as I do.

You Will Need:

2 tablespoons olive oil
1 spaghetti squash medium size
1 tablespoon olive oil
4 garlic cloves, minced
8 oz spinach fresh
1 cup Parmesan cheese, shredded
1/2 cup pine nuts or pistachio nuts, toasted
salt and pepper to taste

What to Do:

1. Preheat oven to 425 Fahrenheit.

2. Cut the squash in 2 halves, scrape out the seeds and the fiber out of each half. Spray 2 tablespoons of olive oil over the cut sides of the squash. Spray the baking sheet with oil and place the squash on the baking sheet cut side down.

3. Bake for about 30-40 minutes. Remove it from the oven when it’s cooked through and soft, and let it cool. Flip the squash so that cut side faces up – that will speed up the cooling. After squash cools, scrape squash with a fork to remove flesh in long strands and transfer to a bowl.

4. Heat 1 tablespoon olive oil in a large skillet on medium-high heat. Add minced garlic and fresh spinach and saute for about 2 minutes, stirring, on medium heat, uncovered until spinach wilts. Season with salt.

5. Add spaghetti squash to the skillet with spinach in low heat.

6. Add freshly shredded Parmesan cheese to the skillet and stir on low heat to melt the cheese. Add salt and pepper, to taste. Top with toasted pine nuts or pistachio nuts.

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