Ingredients

1  small spaghetti squash

12  oz box uncooked bow tie pasta

2  tablespoons olive oil

1/2  cup chopped onion

1  teaspoon minced garlic

1  can (14 1/2 oz) diced tomatoes, undrained

8  cups fresh baby spinach

1  teaspoon salt

3/4  teaspoon black pepper

2  tablespoons butter

2  tablespoons sour cream

1/2  cup Parmesan cheese

Instructions

Halve the squash lengthwise and remove the seeds. Place squash on a plate, cut side down and microwave uncovered for 9-11 minutes. Set aside and let cool.

In a large stock pot add water and pasta. Cook according to the box: drain and return to the pot.

In a large skillet, heat the oil and saute the onions until tender. Add garlic and stir for a minute.

Using a fork separate strands of squash and add to the skillet. Stir in the tomatoes, spinach, salt and black pepper. Cook until the spinach is wilted. Stir in the butter and sour cream. Mix well.

Add skillet mixture to the pasta. Toss well to coat. Pour into a dish and top with Parmesan cheese. 

TIP

You can sauté mushrooms with the onions.