Spaghetti Squash with Tomato Spinach Sauce
- 1 medium spaghetti squash, cut in half, seeds removed
- 1 tbsp olive oil
- 1 shallot, diced
- 2-3 garlic cloves, smashed and peeled
- 5 oz baby spinach, or 1 large bag
- 3-4 sprigs fresh thyme
- 1 tsp dried oregano
- 1/2 tsp dried basil
- 1/4 tsp crushed red pepper flakes
- 2 cans diced tomatoes
- Salt and pepper
- Parmesan cheese
Roast for 25-30 minutes, until fork tender.
Heat olive oil in a large pan over medium heat.
Add shallots and garlic cloves. Saute until fragrant, about 5 minutes.
Place spinach in a microwave safe dish and cover with plastic wrap. Microwave for 3 minutes.
Stir spinach and press out as much water as possible with a clean towel or paper towels. Set aside.
Add herbs and spices to shallots and stir to combine.
Stir in both cans of tomatoes and season with about 1/2 tsp salt and 1/4 tsp pepper.
Simmer sauce until thickened, about 10-15 minutes.
Stir in spinach and heat through. Taste and season with more salt and pepper if needed.
Allow cooked squash to cool a bit before taking a fork to pull out all of the spaghetti-like strands.
Season squash with salt and pepper, top with tomato sauce and garnish with Parmesan cheese.
For a printable recipe click here