1-First, roast the spaghetti squash by cutting it in half lengthwise, removing the seeds, and placing it cut-side down on a baking sheet. Bake at 400°F for about 50 minutes until tender, then shred the flesh into noodle-like strands using a fork. This step creates the base that makes this dish a great low-carb option.

2-Next, heat 1 tablespoon of olive oil and 1 teaspoon of minced garlic in a large frying pan over medium-low heat for 1 to 2 minutes until fragrant. Add the 10 ounces of baby spinach in batches and sauté for 8 to 10 minutes until wilted, then season with ¼ teaspoon of ground sage and a pinch of salt before setting aside.

3-Transfer the roasted spaghetti squash strands to a mixing bowl and combine with the sautéed spinach, 3 tablespoons of grated Parmesan cheese, and the juice of 1 medium lemon. Stir everything together, adjust salt to taste, and serve in bowls or inside the emptied spaghetti squash shells for a nice look. Each serving comes with about 294 calories and plenty of nutrients like 79 milligrams of vitamin C and 335 milligrams of calcium.