One 3-pound spaghetti squash
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 garlic clove, minced
1 cup chopped roasted tomatoes, oil drained
3 ounces baby spinach
Pinch of red pepper flakes
Salt and pepper to taste
Shaved Parmesan for serving
Preheat the oven to 400 degrees F. Line a sheet pan with aluminum foil.
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.
Place the squash cut-side down and roast for 40 minutes until the squash can be pierced with a pairing knife.
When the squash is cool enough to handle, use a fork remove the flesh.
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. Sauté letting the spinach wilt, 2-4 minutes.
Stir the squash and red pepper flakes into the tomatoes and spinach. Season to taste with salt and pepper. Sprinkle with Parmesan before serving.
You can use nutritional yeast instead Parmesan if you want this dish to be vegan.