roasted spaghetti squash with greens, artichokes, and pomegranate

Have you ever tried spaghetti squash before? This vegetable is amazing! Once cooked, it comes out in strings about the same size as spaghetti noodles. It is a great alternative to regular pasta if you are trying to cook gluten free or cutting carbs. We found this great recipe and picture from Fresh Levant.

ingredients:

• 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

directions:

1. Preheat oven to 400˚F, 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.
2. 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.
3. Pour over spaghetti squash and toss to mix. Serve warm with your favorite fish.