Garlic & Spinach Spaghetti Squash
Ingredients
- 1 large or 2 small spaghetti squash
- 4-6 garlic cloves, chopped
- ¾ – 1 cup thinly sliced leek (can substitute scallion or onion)
- 5 oz fresh spinach
- ¼ cup chicken or vegetable broth
- 1 teaspoon pink Himalayan or sea salt
- ⅛ – ¼ teaspoon cayenne pepper (or to taste)
- Olive oil (about 3 Tablespoons)
Optional Add-ins:
- Diced chicken
- Additional veggies (i.e., mushrooms, peppers, etc.)
Instructions
- Preheat oven to 400F.
- In a small bowl, mix together salt and cayenne pepper.
- Prepare spaghetti squash by slicing lengthwise. Scrape out seeds. Brush the inside of squash with olive oil.
- Sprinkle with a pinch or two of the salt/cayenne pepper mixture. Place squash cut side down on baking sheet. Bake squash until tender (40-50 minutes).
- When squash can be pierced easily with a fork, remove from oven. Carefully use a fork to scrape out the inside of the squash, creating your “spaghetti noodles”.
- In a skillet, add 1-2 tablespoons of olive oil over medium heat. When oil is hot, add in sliced leeks and chopped garlic and pinch or two of the salt/cayenne pepper mixture. Saute until softened, 5-7 minutes. Add in spinach and broth. Saute just until spinach is wilted. Add spaghetti squash and gently toss together. Serve warm and enjoy!
Notes
Serves 4. Per Serving (based on using leek & vegetable broth):
Calories: 394 |
Total Fat: 15 g |
Total Carbohydrate: 68 g |
Dietary Fiber: 15 g |
Protein: 7 g
Ingredient Highlights
Cayenne pepper is a good source of beta carotene and antioxidants that support the immune system. The key compound in cayenne called capsaicin is also cardioprotective, anti-inflammatory, helps prevent kidney stones and speed up metabolism and has beneficial effects on the GI system.
There are over 300 varieties of garlic grown around the world. It is considered both a vegetable and an herb and is clinically proven to support the immune system.
Leeks are an excellent source of several nutrients, including vitamin C, calcium, and vitamin K. A single leek contains 46% of the RDA for vitamin K and 14% of the RDA for vitamin C.
Mushrooms inhibit an enzyme called aromatase, which produces estrogen. The common button mushroom has some of the strongest anti-aromatase activity.
Pure olive oil is high in nutrients including vitamins D, E, K, and A as well as omega-3 fatty acids. For the highest quality, look for organic extra virgin olive oil in dark glass bottles or tins that have an expiry date.
Green leafy veggies such as spinach contain antioxidants and other compounds that help rid your body of harmful toxins and support healthy lungs.
Like carrots, squash are another fantastic source of vitamin A and beta-carotene, an extremely important nutrient for eye and vision health.
I am not a spicy person so even the little bit of cayenne was over the top for me. Next time I will omit the cayenne. My eyes were watering too much :)
Hi Terri, We are glad to hear you tried the recipe. I totally understand. Let us know how it goes next time you make it without the cayenne. Thank you for your support. Enjoy your day!
Looks great, easy, healthy and yummy! Will make it in coming weeks. Thank you!
Hey Marta! So glad you like it. Please come back and let us know how it turned out for you. Thank you for your support! ❤
I Love all your videos. So healthy and not complicated. I would love recipes with low Oxalate or how to lower the Oxalate in recipes. Thank you
Hi Leticia! We are so happy to hear that you love our recipe videos and find them easy. We will try to post more recipes with low oxalate foods in the future. In the mean time here are some low oxalate foods that could be substituted in some recipes.
Kale or boc choy for spinach
Cashews, peanuts, walnuts, pumpkin and sunflower seeds in place of almonds
Sweet potatoes for regular potatoes
Kidney beans in place of navy beans
Blueberries and blackberries instead of other berries
Dried figs in place of dates
I hope you find something helpful on this list. Have an awesome week ahead!!!!