Spaghetti Squash with Smoked Prosciutto and Spinach
Spaghetti squash makes a light and healthy substitute for pasta. The squash can be roasted the day before to save time when you make this delicious main dish.
- 3 lb (1.5 kg) spaghetti squash, halved lengthwise and seeded
- 3 tbsp (45 mL) olive oil, divided
- 1/2 tsp (2 mL) each salt and pepper, divided
- 5 oz (150 g) baby spinach
- 1 clove garlic, minced
- 1/2 cup (125 mL) grated Parmesan cheese
- 2 tbsp (30 mL) chopped fresh basil
- 4 slices San Daniele® Smoked Prosciutto, torn
- Preheat oven to 400˚F (200˚C). Drizzle squash halves with 2 tbsp (30 mL) olive oil and season with half each of the salt and pepper. Bake cut side down on parchment paper–lined baking sheet for 40 to 45 minutes or until tender. Let cool slightly; using fork, scrape out strands of spaghetti squash.
- Meanwhile, heat remaining oil in large skillet set over medium heat; cook spinach, garlic and remaining salt and pepper for about 2 minutes or until spinach starts to wilt.
- Remove from heat; toss with spaghetti squash, cheese and basil. Divide between 2 plates. Top with strands of prosciutto.
- Tip: Stir in 1 cup (250 mL) halved grape tomatoes if desired.