No plates? No problem! This dish comes with its own edible, baking dish. Squash is packed full of vitamins A, C, E and B6, making this casserole-style entree both healthy and delicious.
- 1 small (2 1/2 pound) spaghetti squash
- 1 (14-ounce) can no-salt-added diced tomatoes
- 1/2 cup unsweetened almond butter
- 2 teaspoons curry powder
- 1/4 teaspoon plus 1/8 teaspoon fine sea salt, divided
- 3 cups thinly sliced greens, such as baby kale or spinach
- Preheat the oven to 375°F. Halve squash lengthwise and use a spoon to scoop out seeds and discard. Place squash cut-side down in a 9×13-inch baking dish. Pour 1 cup water into the dish and roast until squash shells are tender when pressed with your finger, about 30 minutes. Let sit until cool enough to handle. Leave oven on.
- Meanwhile, pour tomatoes into a strainer set over a bowl. Set tomatoes aside and pour juice into a blender. Add almond butter, curry powder and 1/4 teaspoon of the salt and blend until smooth.
- Rake a fork back and forth across squash to remove flesh in strands, keeping shells intact. Transfer squash to a bowl and toss with remaining 1/8 teaspoon salt. Return shells cut-side up to the baking dish. Spoon one-third of the squash into shells, dividing evenly. Top with half of the tomatoes and half of the greens, then drizzle with about one-third of the almond sauce. Repeat the layering. Top with remaining squash and sauce. Roast until filling is heated through and greens have wilted, about 15 minutes.
Per Serving: 290 calories (160 from fat), 18g total fat, 1.5g saturated fat, 370mg sodium, 29g carbohydrates, (9 g dietary fiber, 11g sugar), 9g protein.