Well, after baking the spaghetti squash on Monday I was left with about 4-5 cups of noodles and I wanted to use them, so I came up with this recipe that lasted us a whole two more days!
Here is what you'll need:
4-5 c spaghetti squash noodles
1-2 Tbsp Olive oil
8 garlic cloves, chopped
1 Tbsp Red pepper flakes
1 c. chopped tomatoes (I used the mini heirlooms from TJ's)
1 handful of spinach
Parmesan (optional- I used about 3-4 TBSP, and it was goooood!)
salt to taste
1 teasp black pepper
In a saute pan, heat the oil over medium heat, then add the garlic. Once the garlic becomes fragrant, add the tomatoes and saute for about 1 minute. Next, add the squash and the spices: red pepper flakes, salt, pepper, and parmesan. Saute the blend for about 5-8 minutes, making sure that all the squash has had a chance to be thoroughly mixed with oil and the spices. Add the spinach and continue to saute until the spinach is wilted. Plate the masterpiece and enjoy!
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