Spaghetti squash is a low-calorie food. Its fiber content makes it filling. As you might guess from its yellow color, spaghetti squash contains beta carotene, which is an antioxidant, so it can protect cells from damage, including cell damage that may lead to cancer. The vitamin C in spaghetti squash also has antioxidant qualities. Vitamins A and C are vital for good dental health. Vitamin C is necessary for healthy gums and teeth.
- 1 small spaghetti squash
- 1 can coconut milk
- 1 tbsp garlic powder
- 2 cups baby spinach
- 1/2 cup sun dried tomatoes, drained
- 1/2 cup artichoke hearts
- 1 tbsp dried parsley
- to taste salt, pepper
- 1/2 tbsp dried oregano
- 1/2 tbsp dried basil
1. Begin by roasting the spaghetti squash.
2. Preheat the oven to 180°C. Cut the squash in half, sprinkle it with salt, pepper and rub about a tablespoon of olive oil over the flesh of each half.
3. Place the squash cut-side down on a baking sheet and roast for about 40 minutes or until tender. Once done, remove from oven and set aside to cool. When the squash is cool enough to handle, use a fork to gently scrape the flesh, releasing spaghetti-like stands. Do this until both halves of the spaghetti squash are scraped clean and place the “spaghetti” into a large serving bowl.
4. Heat the coconut milk in a medium-sized pan over medium heat until it comes to a boil. Add garlic powder and herbs and cook for about 3 more minutes.
5. Add the spaghetti squash to the skillet and stir well.
6. Add the baby spinach and cover. Cook until spinach has wilted. (If you use frozen spinach add it to the coconut milk along with the herbs and cook it until it is completely melted, then add spaghetti squash.) Stir in sun-dried tomatoes, artichoke hearts and season with salt and pepper. Continue cooking for few more minutes until the sauce is nice and thick.
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Photo: Imola Toth