Another spaghetti squash recipe. I liked it so much that I needed to try another one. This time I’ve gone for a bit of heat and a big hit of garlic. This is great as a filling and substantial sauce for pasta.
1 spaghetti squash
1 large clove garlic, finely chopped
1 chilli, sliced
1 400g tin chopped tomatoes
1 pack of fresh spinach
Pre-heat the oven to 200C.
Cut the squash in half lengthways and scoop out the seeds.
Drizzle a little oil on the squash halves.
Put the squash on another baking sheet and place in the oven.
Bake for 30 minutes.
Take the squash out and fork the flesh until it forms long strands.
Heat a little oil in a saucepan and stir in the garlic and chilli.
Fry gently until the garlic just starts to take on colour.
Add the tomatoes and bring to the simmer.
Stir in the cooked squash and the spinach.
Simmer until the spinach has thoroughly wilted.
Season with salt and pepper.
Serve with pasta.