Roasted Spaghetti Squash with Greens, Artichokes and Pomegranate
1 small spaghetti squash, cut in half
5 baby bok choy, chopped (substitute with spinach)
1 leek, fine chop
1 jar artichoke hearts, sliced in half
4 tbsp olive oil
6 leaves fresh sweet basil, thinly sliced
5-6 sprigs marjoram or 1 tsp dried marjoram
3 tsp pomegranate molasses
Handful of pomegranate arils to finish
Salt and Freshly ground pepper to taste
Sautéed herbed fish to accompany
Preheat oven to 400ËšF, cut a spaghetti squash in half, wrap with foil paper and roast in oven for approx. 45 minutes (adjust based in size). Remove empty into a bowl and fluff with a fork gently. Set aside.
In a large skillet, heat olive oil, then sauté leeks and bok choy until softened. Add artichoke hearts cut side down onto skillet and sauté for another minute or two. Season with salt and pepper. Sprinkle herbs and drizzle pomegranate molasses and turn off heat. Pour over spaghetti squash and toss to mix. Serve warm with your favorite fish.
Comments 4
Honestly, that looks very healthy and appetizing. If I make it to the store this weekend I'm definitely buying some salmon to accompany this dish.
Oh, did you know I'm lebanese 🙂
I love this dish! You are reminding me of this squash and how tasty it can be; in Lebanon I ate it as a jam from a jar. You are right Lebanese folks are remarkable people, full of generosity and warmth and talent! (listening to Nancy Ajram and Elissa on youtube)
What a healthy dish! This is something that I would love to try. The colors are also so perfect.
Thanks for your kind comments.