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Preheat the oven to 375°F. Slice the squash, put into a roasting pan, drizzle on the oil, and season. Toss and roast until tender and slightly charred.
Preheat oven to 425°F. Cut the squash in half lengthwise and remove the seeds. Brush the flesh with 1 teaspoon oil. Place them cut side down on a baking sheet lined with parchment paper.
For the spinach: In a large nonstick skillet, heat the oil over medium heat. Add the spinach a few handfuls at a time and cook, tossing, until wilted, about 2 minutes. Season with salt and pepper.
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Try roasted acorn squash, delicata squash, or spaghetti squash. Other fall veggies. Check out how to cut Brussel sprouts, cabbage, broccoli, and mushrooms correctly.
Spaghetti Squash with Creamed Spinach and Chicken This recipe feels rich and decadent thanks to the creamed spinach and hearty chicken, but it's also healthy since it's swapping pasta or potatoes ...
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After the sauce simmered on low for an hour or so, Luke added the lasagna noodles to a nearby pot of boiling salted water to cook for three minutes.
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