|Preheat oven to 400 degrees.
Halve squash lengthwise and scoop out seeds. Lightly coat with EVOO and season with S/P.
Place cut side down on baking sheet. Bake 40-50 mins.
Heat a large, nonstick saute pan over low-med heat. Once hot, add oil. Allow oil to warm then add garlic and pepper. Cook until fragrant, about 30 sec. Add spinach, artichokes, capers, tomatoes, and beans. Stir to combine and simmer for 3-5 mins.
Use fork, scraping squash crosswise to remove strands from shells. Top with tomato and bean mixture.
Garnish with fresh chopped Italian parsley, basil, and parmesan.
|1 medium spaghetti squash
⅛ cup EVOO
4 cloves garlic, minced or pressed
¼ tsp black pepper
3 cups spinach leaves, coarsely chopped if large
1 cup artichoke hearts, quartered (fresh or canned)
1 Tbsp capers
1 – 14.5oz can fire roasted or Italian diced tomatoes, drained
1 – 14.5oz can cannellini beans, drained & rinsed
|Serving Size: 1 cup
Calcium: 12% DV
Iron: 25% DV