Spaghetti Squash Puttanesca

Ingredients:

• spinach, kale, or swiss chard

• lemon juice

• spaghetti squash

• olive oil

• garlic powder

• red chili flakes

• cherry/grape tomatoes, halved

• kalamata olives, quartered

• capers

• salt

• pepper

• chopped parsley

• lemon zest

Directions:

1. Preheat oven to 425 degrees F.

2. 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.

3. 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.

4. 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.

5. Garnish with lemon zest and parsley.