spinach, kale, or swiss chard
red chili flakes
cherry/grape tomatoes, halved
kalamata olives, quartered
Preheat oven to 425 degrees F.
Place cut spaghetti squash on a parchment-lined baking sheet and coat with plenty of olive oil, garlic powder, salt, pepper, and a squeeze of lemon. Bake cut-side down for 30 minutes (or longer depending on the size of your squash). Use a fork to remove the flesh from the skin.
In a pan, add a few handfuls of spinach with a squeeze of lemon juice. Once spinach begins to wilt, add in some spaghetti squash, olive oil, garlic/garlic powder and red chili flakes.
Sauté for a few minutes and then add in tomatoes, olives, and capers. Let everything heat through and then taste. Add salt, pepper, and parsley.
Garnish with lemon zest and parsley.