Looking for Dinner Ideas? Try This Scrumptious Spaghetti Squash Pasta

For many, Italian food is comfort food. A nice, heaping pile of pasta can do wonders for the soul. It is like a hug from the inside out. However, pastas are loaded with calories and can lead to overeating and a bloated, distended stomach. Spaghetti squash is the perfect solution to your pasta woes. After you bake the squash, the flesh comes out in long, thin strands just like, as its name suggests, spaghetti! You can pile it high, top it how you like and indulge without feeling like you are carrying a boulder in your belly when all is said and done. It will make you feel warm and cozy while providing your with the vitamins and nutrients lacking in run of the mill pasta. Why not try it tonight?

Spinach And Garlic Spaghetti Squash Pasta

Serves 2 Ingredients

• 1 medium spaghetti squash
• 1 tablespoon coconut oil
• 3 tablespoons grass-fed butter
• 5 cloves garlic, chopped
• 2 teaspoons dried oregano
• ¼ teaspoon sea salt
• 1 cup spinach (fresh or frozen)
• ½ cup sliced baby tomatoes

Preparation 1. Preheat your oven to 400°F while you prep the squash. Use a chef's knife to cut the squash in half lengthwise. Use a spoon to scoop out the seeds until both halves look like the photo above. 2. Line your baking sheet with a thin layer of coconut oil to add moisture to your squash while it bakes in the oven. Place both halves face down and bake for 30-45 minutes (depending on the size of your squash). You will know it's ready when it's tender and you're able to pierce it easily with a fork. 3. While the squash cools, melt 3 tablespoons of butter in a small pan on low heat with 5 cloves of chopped garlic, 2 teaspoons of dried oregano, and ¼ teaspoon sea salt in a stovetop pan. Remove from the heat as soon as the butter is completely melted and stir in spinach (if you're using frozen spinach, let it defrost before adding to the pan). 4. Use a fork to remove the flesh of the spaghetti squash and place in a large bowl. Mix gently with your butter sauce. Top with ½ cup of sliced baby tomatoes. Are you a spaghetti squash convert? What are your favourite recipes? Source: MindBodyGreen Do you follow us on Instagram? [caption id="attachment_114498" align="alignnone" width="100"] @BodyRockTV[/caption]