Roasted Tomato Spinach Spaghetti Squash

Ingredients

• Squash

  Winter, spaghetti, cooked, boiled, drained, or baked, without salt

  1.44kg

• Leaf Spinach, Freshly Frozen

  Simple Truth Organic

  340g

• Onion Salt

  Seasoning - Kroger

  2g

• Granulated Onion Powder

  Cain's - Walmart

  2g

• Garlic Salt

  Maccormick & Co,. Inc.

  ¼ tsp or 4g

• Garlic powder

  Spices

  2g

• Sauce, Tomato Basil

  Rao's

  883g

• Vegetable Broth and Seasoning

  Seitenbacher

  3 tsp or 11g

• Balsamic Vinegar, VSOP, 20 Year Old

  VSOP, 20 Year Old, Alessi

  30g

• Garlic

  Raw

  10g

• Tomato Paste

  Kroger

  48g

• Olive oil

  Salad or cooking

  ½ tbsp or 7g

• Fire Roasted Diced Tomatoes

  Muir Glen

  411g

• Salt

  Coarse, Kosher - Kroger

  3g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Crushed red pepper flakes

  ¹⁄₁₆ tsp or 0.02g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Preheat the oven to 400 degrees F. Line a sheet pan with aluminum foil.
2. Slice the spaghetti squash in half lengthwise and scoop out the seeds. Rub the squash with 1 tablespoon olive oil and sprinkle the cut sides with salt and pepper.
3. Place the squash cut-side down and roast for 40 minutes until the squash can be pierced with a pairing knife.
4. When the squash is cool enough to handle, use a fork remove the flesh.
5. Heat 1 tablespoon olive oil in a large skillet over medium high heat. Add the garlic and cook until fragrant, about 30 seconds. Then add the tomatoes and spinach. Saute letting the spinach wilt, 2-4 minutes.
6. Stir the squash and red pepper flakes into the tomatoes and spinach. Season to taste with salt and pepper.
7. Sprinkle with Parmesan or use Nutritional Yeast Flakes instead before serving.
8. Recipe by: Paige Adams (source: https://www.lastingredient.com/roasted-tomato-spinach-spaghetti-squash/)

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