Corner Cookin': Spaghetti Squash with Spinach and Pine Nuts

by Vince Matteo

I've been working my way through the squash family lately and I discovered spaghetti squash along the way. Its texture and appearance are similar to spaghetti but it contains fewer carbohydrates.

Those looking to cut down on the calories will find this recipe easy to make and quite tasty. Enjoy!

Ingredients

• 1 spaghetti squash
• 1 tbsp olive oil
• 3 garlic cloves, chopped
• 1/3 cup of low-sodium chicken broth
• 1/4 tsp fresh ground black pepper
• 10oz fresh baby spinach
• 2 tsp toasted pine nuts, divided for each serving

1. Preheat oven to 375F degrees.
2. Cut the spaghetti squash in half lengthwise and scrape out the seeds and strands with a spoon.
3. Place squash sections on a greased baking sheet and bake with the opening face down for 40 minutes or until easily pierced with a fork.
4. Ten minutes prior to the completion of the squash:
   • In a stockpot, heat olive oil over medium heat. Add garlic and cook for one minute. Add broth, pepper and spinach, stir until spinach is wilted. Remove from heat and cover to keep warm.
   • Place pine nuts on a baking sheet and bake at 375F for six minutes.
5. Using a fork, scrape out the squash into a large bowl. Transfer to a plate and top with spinach and pine nuts.