Skip the pasta and enjoy this tasty, gluten-free dish
Spaghetti squash is a great option to satisfy cravings for pasta without sabotaging your health goals. This crunchy, pasta-like vegetable paired with spinach, tomatoes and pine nuts is a wonderful, comforting meal that is sure to please any crowd.
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1 large spaghetti squash, halved and seeded
1 tablespoon extra-virgin olive oil, divided
Sea salt and freshly ground black pepper, to taste
½ cup pine nuts
8 garlic cloves, finely chopped
1 pound grape tomatoes, halved
8 ounces baby spinach
10 fresh basil leaves, finely sliced
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Any leftovers can be covered in an air-tight container and refrigerated for up to 4 days.
Calories 254
Fat 17 g
Saturated fat 2 g
Cholesterol 0 mg
Fiber 5 g
Protein 8 g
Carbohydrate 25 g
Sodium 128 mg
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A delicious twist on this classic dish
A satisfying and savory meal sure to impress family and friends
Healthier noodles and lighter fare
This healthier version offers all you’d expect from this hearty dish
Featuring a surprise ingredient that delivers on all the right flavor
Fewer carbs, lean protein and a pop of greens make this classic a tasty alternative
Ready in an hour and 20 minutes
Try this twist on the traditional, with all the flavor and without all the calories
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