Ingredients
1 spaghetti squash (about 3.5 pounds)
kosher salt
2 slices whole wheat bread, torn into small pieces (GF bread crumbs)
2 tablespoons olive oil
2 tablespoons chopped fresh parsley
1 cup vegetable stock
2 cups baby spinach, torn
8 sundried tomatoes, cut into slices and soaked in hot water until plump
salt and pepper, to taste
Instructions
Slice the squash crosswise into 4 rounds and discard the seeds. Arrange on a baking sheet and sprinkle generously with kosher salt. Let sit 15 minutes; wipe away any moisture that the salt has drawn out.
Roast the squash at 375ºF for 30 minutes, or until it can be easily pierced with a fork. Remove from the oven and let cool slightly; use a fork to pull the meat into spaghetti-like strands.
Meanwhile, heat the oil in a large skillet over medium high heat. Add the bread and cook 5 minutes, or until browned and crisp. Stir in parsley; season with salt and pepper. Spread the breadcrumbs onto a kitchen towel to cool.
Reduce heat to medium and return the empty skillet to the stove. Add the stock and bring to a simmer. Slowly whisk in the cheese, allowing it to melt completely. Remove Stir in the spinach and sundried tomatoes; allow the spinach to wilt. Season the sauce with salt and pepper. Add the cooked spaghetti squash and toss to coat.
Top with the toasted breadcrumbs.
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