Low-Carb Spaghetti Squash

The meal is YUMMY, YUMMY, YUMMY! My family LOVES this meal. It is so good that we try to have it at least once a week. It's not only good for you, but I found that it's also a lower cost meal.
Low-Carb Spaghetti Squash with spinach, garlic and pine nuts
Serves 2 (the squash fed my whole family, but I needed to have more spinach)

Olive oil cooking spray
1/2 3-lb spaghetti squash, seeds scooped out (I cooked the whole squash)
1 Tbsp olive oil divided
4 cloves garlic, minced
1/3 cup low-sodium vegetable or chicken broth
1/4 tsp fine sea salt, divided
pinch crushed red pepper (optional)
1 10oz bag spinach
1 1/2 tsp pine nuts, toasted, for garnish (I don't toast mine)

One- Preheat oven to 375 degrees

Two- Coat a rimmed baking sheet with cooking spray. Place squash, flesh down, on sheet and bake until easily pierced with a fork, 50 to 60 minutes.

Three- When squash is about 10 minutes from being done, warm 1/2T oil in a large skillet over medium heat. Add garlic and cook for 1 minute. Stir in broth, 1/8t salt and red pepper, if desired. Add spinach, handfuls at a time, stirring until it's all in the skillet and wilted. Cover to keep warm.

Four- When squash is done, use a fork to separate strands into a medium bowl. Add remaining oil and salt, and toss gently.

Five- Transfer "spaghetti" to plates or a platter, top with spinach mixture, garnish with pine nuts and serve.

recipe comes from Clean Eating magazine March/April 2009 pg 63