Creamy Spinach Paneer Spaghetti Squash Bowls
Uncooked spaghetti squash
1 large, halved lengthwise and seeded
½ cup(s), chopped
2 medium clove(s), minced
Fresh baby spinach
Plain fat free Greek yogurt
2 oz, firm variety, or ricotta salata, cubed
Crushed red pepper flakes
¼ tsp, optional
- Preheat the oven to 425°F. Line a baking sheet with parchment paper. Coat the cut sides of the squash with cooking spray and arrange the squash cut side down on the prepared pan. Roast until the strands of squash separate when scraped with a fork, about 35 minutes. Remove from oven and cool slightly. Scrape all the squash into strands, leaving the strands inside squash shells.
- Meanwhile, heat a medium nonstick skillet over medium heat. Add the oil to the pan and swirl to coat. Add the onion and garlic. Cook until lightly browned and crisp-tender, about 4 minutes. Add garam masala and cook for 30 seconds, stirring constantly so the spices don’t burn. Add the spinach and cook until wilted, tossing frequently, about 2 minutes. Reduce the heat to low. Stir in the yogurt, salt, and cheese and cook just until warmed, about 2 minutes. Divide the mixture evenly between the squash halves, sprinkle with the red pepper flakes, if using.
- Serving size: 1 filled spaghetti squash half