Pierce squash with a fork and either cook in the microwave on high for 5-6 minutes per pound, or roast in the oven, whole for 30-40 minutes per pound, or until tender. The skin of the squash is very thick and difficult to cut, so I just cook the whole squash, and then remove the seeds after cooking. For this recipe I used the microwave, and it worked great.
When the squash is tender, remove and cut in half and remove the seeds of the squash. Place shredded spaghetti squash in a large pasta bowl.
Then preheat a large skillet. Drizzle with olive oil, add onions, mushrooms and a little kosher salt. Saute until softened. Add garlic and wilt in spinach. Then add a little more kosher salt and the sun-dried tomatoes. Melt in butter and add vegetables to squash. Serve with fresh bread.
Sun-dried Tomato and Spinach Spaghetti Squash Pasta
Amount Per Serving
Calories 183Calories from Fat 99
% Daily Value*
Total Fat 11g17%
Saturated Fat 5g25%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Total Carbohydrates 20g7%
Dietary Fiber 5g20%
* Percent Daily Values are based on a 2000 calorie diet.