As promised, here is a simple recipe with spaghetti squash. I made this for the girls’ lunch but had them taste test to make sure they like it. They loved it! The great thing about this recipe is that it is tasty both hot and cold which makes it a perfect school or work lunch idea. Enjoy!
3 cloves garlic, minced
1 teaspoon butter
2 tablespoons olive oil
1 teaspoon dry oregano
1/2 cup cherry tomatoes halved
1 handful of baby spinach
1/2 roasted spaghetti squash threads removed
1 teaspoon grated Parmesan cheese
Sautéed the garlic in the butter and olive oil until it’s fragrant. Add the tomatoes, spinach, and oregano until the tomatoes blister, about 5 minutes. Add the spaghetti squash and cook until warmed through. Put in a bowl and sprinkle with the cheese.
To roast the squash, simply split it in half coat with olive oil, sprinkle with salt and pepper and roast on 400 for an hour.