Spaghetti Squash with Tomatoes & Arugula
Spaghetti squash is a nutritious and easy to prep vegetable that is definitely worth adding to your shopping list. Its high fiber content helps feed the good-for-you bacteria in your gut, keeps you full for longer, and will help stabilize blood sugar levels. Plus, it is super versatile and easy to cook with. Thanks to its mild flavor and stringy texture, spaghetti squash can be used in a variety of dishes with a wide array of flavors. Google spaghetti squash recipes and you can find casseroles, hash browns, patties, pad thai, pasta dishes and more.
But if you want an easy lunch or dinner idea that takes very little prep, then give this recipe a try. With just a few minutes of sautéing, you have a nutrient-dense, plant-based dish ready to enjoy.
Spaghetti Squash with Tomatoes & Arugula
Serves: 4
Ingredients:
1 spaghetti squash
1 yellow onion, diced (about 1 cup)
4 garlic cloves, minced (about 1 Tbsp)
2 Tbsp extra virgin olive oil
1 1/2 cups cherry tomatoes, halved
1 Tbsp dried oregano
1/4 cup basil, chopped
2 cups arugula
Juice of 1 lemon
salt and pepper, to taste
Instructions:
Preheat oven to 400 °F.
Cut spaghetti squash in half and scoop out seeds. Drizzle with olive and season with salt and pepper. Place the cut side facedown on a baking sheet, poke a few holes in the outside with a fork, and bake for approximately 40 minutes, or until fork-tender.
While spaghetti squash is cooking, sauté onion and garlic in olive oil over medium heat in a medium skillet. After 3 minutes, add tomatoes and oregano and sauté for another 4-5 minutes.
Fold in arugula and allow to wilt. Remove from heat.
Scoop out spaghetti squash with a fork. Top spaghetti squash with sautéed veggies, basil, and lemon juice and season with salt and pepper.
