Spaghetti Squash with Spinach & Roasted Tomatoes in White Wine Cream Sauce

This was our dinner tonight! It was so yummy :) 

EVOO

1 spaghetti squash, cut in half lengthwise, seeds scooped out

1 medium onion, diced

4 garlic cloves, minced

1/2 cup white wine

1 bunch spinach, chopped

10 roasted tomatoes, large diced (we got ours from Earthfare's deli area)

1/3 cup heavy cream

pinch of nutmeg

freshly grated parmesean cheese

S&P

1. Rub a little EVOO on the cut side of the squash and place cut side down on a roasting pan. Roast at 400 degrees until soft when pricked with a fork, about 30 minutes. Scrape the flesh so it shreds, like spaghetti. 

2. Meanwhile, saute the onion in EVOO over medium heat until translucent, about 5 minutes. Add the garlic, and saute one minute more. 

3. Add white wine to the pan and simmer until reduced some, about 2-3 minutes. 

4. Add spinach to pan and wilt down, about 3-5 minutes. Stir in tomatoes.

5. Stir in cream and nutmeg, bring to a simmer. Let reduce for a few minutes. Season with S&P to taste. 

6. Top the spaghetti squash with the sauce and a little freshly grated parmesean, enjoy :)