Main Dish, Healthy, Low Carb (Print Version)

Ingredients:

01 - 1 large spaghetti squash.

02 - 2 cups (100 g) fresh spinach, chopped.

03 - 1 cup (100 g) grated Parmesan cheese.

04 - 1/2 cup (50 g) shredded mozzarella cheese.

05 - 4 cloves garlic, minced.

06 - 2 tbsp olive oil.

07 - Salt and pepper, to taste.

08 - 1/4 cup (30 g) chopped fresh parsley (optional, for garnish).

01 - Warm up your oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise and clear out the seeds.

02 - Coat the inner flesh of the squash halves with olive oil, sprinkle with salt and pepper, then place them cut-side down on a baking tray.

03 - Bake for 40-45 minutes, until they become tender. Let them cool a bit before using a fork to rake out the squash into 'noodles'.

04 - In a broad pan, warm olive oil on medium heat. Toss in the minced garlic and let it cook until fragrant, roughly a minute.

05 - Add in the chopped spinach and let it cook until it has wilted completely.

06 - Gently fold the spaghetti squash strands into the pan, blending them with the spinach and garlic.

07 - Mix in the Parmesan and mozzarella cheeses until they melt and integrate smoothly with the other ingredients.

08 - Optionally, sprinkle with fresh parsley before serving to add a fresh touch.