Spaghetti Squash with Prosciutto and Spinach
prep time
20 minutescook time
15 minutesIngredients
1(3lb)spaghetti squash
6 cups (loosely packed) spinach leaves
3 teaspoons olive oil, divided
1/2 yellow onion, chopped
3 oz prosciutto, chopped
3 garlic cloves, minced
1/4 cup grated Parmesan cheese
4 basil leaves, thinly sliced
Cooking Instructions
- 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. 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 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.