Spinach and Roasted Garlic Spaghetti Squash

By Jennifer

4 Person

60 Minutes

0 Calories

Why spaghetti squash? Because it’s fun, it’s in season, and it is super low carb. Not that I follow a low carb diet, (like ever) I just like to experiment and try different things. If you are following a low carb diet or doing the paleo thing, give this recipe a try! Just for a little number comparison, a one-cup serving of regular spaghetti has 43 grams of carbohydrate, while a one-cup serving of spaghetti squash only has 7 grams of carbohydrate. The other veggies in the dish contribute minimal carbs, except for the garbanzo beans. If you are serving this as a side dish, you could go bean-less. For the main dish, I like to keep them as a good source of vegetarian protein and iron.

Ingredients

parmesan cheese to top
red pepper flakes
1 tbsp. butter or vegan butter
1/4 cup slivered almonds
3 big handfuls fresh spinach
1 can garbanzo beans
1/4 tsp. salt
2 green onions, chopped
1 leek, chopped
black pepper
1 tbsp. olive oil
2 garlic, roasted whole
1 medium spaghetti squash

Method

01

Cut spaghetti squash in half with a very sharp knife. Remove seeds and wet fleshy parts.
02

Place halves face down on baking sheet and roast for 45 minutes. Squash should be tender and easily pierced with a fork when done.
03

Cut off tops of whole garlic head. Drizzle with olive oil, salt, and black pepper. Wrap in tin foil and roast with squash.
04

Saute leeks in olive oil. Cook for 2 minutes until browning slightly. Add garbanzo beans, green onions, and salt.
05

Add spinach and roasted garlic. Chop one head of garlic, leave the other garlic cloves whole. Add both garlic to the pan.
06

Add slivered almonds. Scrape spaghetti squash into a bowl. Mix with 1 tbsp butter.
07

Add spaghetti squash to saute pan and mix. Add a pinch of red pepper flakes. Top with parmesan cheese if desired.