Spaghetti Squash with Prosciutto & Spinach

• Gluten free

• Meat

  • 3 oz Prosciutto

• Produce

  • 1 (3 lb. spaghetti squash
  • 4 Basil, leaves
  • 3 Garlic cloves
  • 6 cups Spinach, loosely packed leaves
  • 1/2 Yellow onion

• Oils & Vinegars

  • 3 tsp Olive oil

• Dairy

  • 1/4 cup Parmesan cheese, grated

Found on cookincanuck.com

Description

Ingredients

• 1 (3 lb.) spaghetti squash
• 6 cups (loosely packed) spinach leaves
• 3 tsp olive oil, divided
• ½ yellow onion, chopped
• 3 oz. prosciutto, chopped
• 3 garlic cloves, minced
• ¼ cup. grated Parmesan cheese
• 4 basil leaves, thinly sliced

Directions

• Using a large, sharp knife, pierce the spaghetti squash in several places.
• Place the spaghetti squash in a glass baking dish and cook in the microwave on HIGH for about 12 minutes, turning the squash halfway through cooking.
• Before handling, let the squash stand for 10 minutes. Cut half lengthwise and scrape out the seeds and fibers. Using a fork, twist out strands of the spaghetti squash flesh and place in a large bowl. Keep warm.
• Stack the spinach leaves in batches and thinly slice the leaves. Set aside.
• Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add the onion and prosciutto, and cook until the onion is tender and the prosciutto is starting to become crispy. Add the garlic and saute for 30 seconds.
• Add the spinach leaves and stir until the spinach is wilted, about 2 minutes.
• Stir the spaghetti squash, Parmesan cheese, basil and 1 teaspoon olive oil into the prosciutto mixture and toss to combine.
• Transfer to a serving bowl. Serve.

Nutrition