- 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)
- Diced chicken
- Additional veggies (i.e., mushrooms, peppers, etc.)
- 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!
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