Rebel Spaghetti

One of my favorite meals growing up as a kid was spaghetti. My mom would get the giant loaf of french bread at the store that was smothered in garlic herb butter to go with dinner and it was a hit! You had to fight for the last piece, especially with my brothers! I don't recall there being a whole lot of leftovers on spaghetti night! 

My Rebel Spaghetti is just as filling but without the gut load of pasta and bread. I leave the bread at the store and swap out noodles for spaghetti squash! Are you surprised to see another recipe with more squash?! I didn't think so.

Ingredients

1 Spaghetti Squash

1/2 jar of Sun dried Tomatoes in oil, chopped

1 jar Artichoke Hearts, chopped (save some of the juice to make a sauce)

1 small bunch of spinach

3 cloves garlic, minced

1/4 onion, chopped

1/2 tsp crushed red pepper (optional)

1 tsp dried basil

1 tsp dried parsley

1 tsp fresh lemon juice (optional)

1 tsp of Oil for sautéing 

salt

pepper

 

Directions

Preheat oven to 400 degrees. Pierce spaghetti squash and roast whole for 40 minutes, or until soft. Cooking times may vary depending on how large the squash is. Remove and let cool. After it is cool enough to handle, slice in half and scoop out the seeds. Fork out the flesh and set it aside. In a medium pan, heat the oil and sauté the garlic and onion. Add the sun dried tomatoes, artichoke hearts and spinach. Cook just long enough for spinach to wilt. Add the crushed red pepper, basil, parsley, and lemon juice. Add just enough of the artichoke heart just to make a light sauce. Simmer for 1-2 minutes to let the flavors come together. Toss with the Spaghetti squash. Enjoy!

This recipe is a great go to for a busy evening because it is quick! It is also very easy to change up a bit, too, if you are tired of the same ol' recipe over and over again. You can easily add a small amount of spaghetti sauce (homemade or from a jar) to make it a little more traditional. I like to add pieces of grilled tempeh to make it a little heartier.