Sautéed Spaghetti Squash and Spinach

By ccavaletti

Ingredients

• 1 medium spaghetti squash, halved and seeded
• 1 Tbsp olive oil
• 1-1/2 tsp kosher salt, divided
• 2 Tbsp unsalted butter
• 2 cloves garlic, minced
• 1 (6 oz) bag fresh baby spinach, chopped
• 1/2 tsp ground black pepper
• 1/8 tsp crushed red pepper

Details

Servings 4

Preparation

Step 1

Preheat oven to 400º.

Brush cut sides of squash with oil, and sprinkle with 1 tsp salt.

Place cut side down on a small rimmed baking sheet.

Bake until tender, 35 to 40 minutes. Let cool slightly, cut side up.

In a large skillet, melt butter over medium-high heat. Using a fork, scrape squash into strands into skillet; add garlic, and cook for 2 minutes.

Add spinach, peppers, and remaining 1/2 tsp salt; cook, stirring occasionally, until spinach is welted, about 3 minutes.

Serve immediately.

Recipe with paired with Honey Walnut Crusted Salmon

From Cooking with Paula Deen, November 2017