I ran long today. It was HOT. And sometimes after a long run you crave CARBS. So, tonight, I decided to trick my body into thinking that I in fact did have carbs! I found the original recipe on PalOMG which is a GREAT site with so many wonderful recipes! However, I didn’t have all of the ingredients, so I kind of made it my own. I would check out the original recipe though – especially if you like onions and if you have fresh basil. I didn’t have either, so I compromised and worked with what I had. I also made enough sauce for just little ol’ me, so if you want more, then double the recipe. You can add chicken or turkey to this for protein!
Below is a way to cook spaghetti squash in the oven, but I actually prefer the microwave because it’s quicker. Google it, and you can find step by step instructions on how to do it! Also – take liberties with your spices. I always guesstimate on how much I’m really putting in, and sometimes you need a little more zing or zest – so make sure to taste test and see if you need to add anything.
- 1 spaghetti squash, halved lengthwise, seeds removed
- 1, pits removed
- 3 cups of fresh spinach (or more, if you’d like)
- 3 garlic cloves, minced
- juice of 1/2 lemon
- 3 tablespoons olive oil
- 1 tsp parsley
- 1 tsp thyme
- 1/2 tsp garlic salt
- 1 tsp rosemary – I didn’t have basil, so I used rosemary, but dried basil would be great too I think! And so would a handful of fresh basil!
- salt and pepper, to taste
- Preheat oven to 400 degrees.
- Cut spaghetti squash in half, lengthwise, and remove the excess seeds and strings.
- Place open side down on a baking sheet and cook for 20-25 minutes or until spaghetti squash is soft when you push the skin or the threads easily come out when you take a fork to it.
- While your spaghetti squash cooks, place a tablespoon of olive oil in a medium saucepan over medium heat.
- Add 3 garlic cloves to your hot pan and then toss in your spinach. Let your spinach wilt down, then add it to your food processor.
- Then add the parsley, thyme, salt, rosemary and pepper.
- Add the avocado to your food processor along with your lemon, anything else to taste. Puree until smooth, then add your 2 tablespoons of your leftover olive oil.
- Once your spaghetti squash is done cooking and cooled, dethread your spaghetti squash and place threads in a large bowl. I only used half for this recipe and put the rest in the fridge for tomorrow!
- Mix thoroughly and top with cherry tomatoes.
- Eat it like you mean it!
inspire eat run 