Spinach and Sun-Dried Tomato Pasta Recipe

Enjoy all the good parts about pasta, but skip the stomachache afterward with this 100% Paleo “pasta” made from spaghetti squash.

If you’ve never worked with spaghetti squash before, it’s very easy – all you have to do is remove the seeds, bake it, and then scrape out the flesh with a fork; the insides naturally come out in long, noodle-y strings.

From there, you could simply serve your “pasta” with tomato sauce for some instant comfort food, but there’s a whole world of possibilities beyond that – including this one!

Here the sun-dried tomatoes keep a lighter hint of the classic flavor, but it’s toned down a little for a more summery and sophisticated version with no “sauce” per se, just vegetables and pine nuts.

The spinach adds a fresh pop of color, and the nuts finish everything off with a crunch. Add some red pepper flakes for spice, and you’re all ready to enjoy!

To make a full meal out of this, you could easily top it with any leftover meat you have. Try meatballs, chicken breast, or anything else convenient, or quickly fry up a couple of sausages.

If you tolerate dairy well, grated parmesan would also be a nice topping (although it’s not a substitute for animal protein!).

Or just serve it as a side for a salmon fillet or any other main dish that could use a vegetable. If you’ve been craving a pasta side for anything, this is a delicious way to get some noodles in with no need to compromise on Paleo.

Spinach and Sun-Dried Tomato Pasta Recipe

SERVES: 4 PREP: 15 min COOK: 30 min

Ingredients

• 1 spaghetti squash, large & halved lengthwise and seeded;
• 12 dehydrated sun-dried tomatoes;
• 2 tbsp. pine nuts, roasted;
• ¼ tsp. crushed red pepper flakes;
• 1 clove garlic, minced;
• 1 bunch fresh spinach torn into bite-sized pieces;
• ½ cup chicken stock;
• Cooking fat;
• Sea salt and freshly ground black pepper;

Preparation

1. Preheat your oven to 350 F.
2. Place the spaghetti squash, cut side down, on a baking sheet and bake for 30 minutes in the preheated oven.
3. Bring the stock to a boil in a small saucepan, then add in the sun-dried tomatoes and let everything simmer for 15 minutes.
4. Drain the stock into a separate bowl and set aside. Coarsely chop the sun-dried tomatoes.
5. Remove the squash from the oven and set aside until it’s cool enough to handle.
6. Use a fork or spoon to scoop the stringy pulp from the squash; place it in a bowl and set aside.
7. Heat some cooking fat in a skillet placed over medium heat and add the garlic and red pepper flakes to cook for 1 minute.
8. Add in the spinach, and cook until almost wilted. Pour in the reserved stock, and stir in the chopped sun-dried tomatoes.
9. Look over at the bowl of spaghetti squash. If there’s any extra water, drain it out.
10. Add the squash to the skillet, mix everything well, cook for 1 or 2 more minutes, and serve warm.