I have a bunch of plain spaghetti squash left over from when I made spaghetti squash casserole with ricotta and spinach this weekend (my review of it here), and tonight was my first attempt at using it up.

I sauteed a minced clove of garlic in olive oil, then threw in some spaghetti squash and baby spinach and cooked it until the spinach wilted. Along with sauteed asparagus (my obsession), this was an absolutely delicious dinner.

I’m not even really hungry due to being sick, but this hit the spot AND was good for me!