Spinach and Sun-Dried Tomato Pasta Recipe

5 from 1 vote

Dive into the possibilities of Paleo "pasta" with a simple but elegant recipe that you can use as a main dish or as a side.

Course Side Dish

Cuisine American

Keyword pasta, spinach, sun-dried tomato

Prep Time 15

Cook Time 30

Total Time 45

Servings people

Calories 154kcal

Cost 10

Preheat your oven to 350 F.
Place the spaghetti squash, cut side down, on a baking sheet and bake for 30 minutes in the preheated oven.
1 spaghetti squash
Bring the stock to a boil in a small saucepan, then add in the sun-dried tomatoes and let everything simmer for 15 minutes.
12 dehydrated sun-dried tomatoes, ½ cup chicken stock
Drain the stock into a separate bowl and set aside. Coarsely chop the sun-dried tomatoes.
Remove the squash from the oven and set aside until it’s cool enough to handle.
Use a fork or spoon to scoop the stringy pulp from the squash place it in a bowl and set aside.
Heat some cooking fat in a skillet placed over medium heat and add the garlic and red pepper flakes to cook for 1 minute.
¼ tsp. crushed red pepper flakes, 1 clove garlic, Cooking fat, Sea salt and freshly ground black pepper
Add in the spinach, and cook until almost wilted. Pour in the reserved stock, and stir in the chopped sun-dried tomatoes.
1 bunch fresh spinach torn into bite-sized pieces
Look over at the bowl of spaghetti squash. If there’s any extra water, drain it out.
Add the squash to the skillet, mix everything well, cook for 1 or 2 more minutes, and serve warm.
2 tbsp. pine nuts