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Spaghetti Squash Medley

A vibrant and flavorful dish that's a win-win for the whole family, combining the texture of spaghetti with fresh vegetables, all in one pan.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Vegetarian
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 piece spaghetti squash Look for a heavy squash with a uniform color.
  • 2 tablespoons olive oil Divide for seasoning and sautéing.
  • to taste Salt For seasoning.
  • to taste pepper For seasoning.
  • 1 cup cherry tomatoes, halved
  • 1 cup spinach
  • 1/4 cup grated Parmesan cheese Can be substituted with feta or left out for a vegan option.
  • 1 teaspoon garlic, minced To be sautéed for flavor.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
  3. Drizzle the inside of the squash with olive oil and season with salt and pepper.
  4. Place the squash cut side down on a baking sheet and bake for about 30-40 minutes or until fork-tender.
Cooking
  1. While the squash is baking, heat olive oil in a pan over medium heat.
  2. Add garlic and sauté for a minute.
  3. Toss in the cherry tomatoes and spinach, cooking until the spinach wilts.
  4. Once the squash is done, use a fork to scrape the insides and create ‘spaghetti’.
  5. Toss the spaghetti squash with the sautéed vegetables and sprinkle with Parmesan cheese before serving.

Notes

Serve in a colorful bowl, and consider pairing with a crisp salad or crusty bread. Leftovers keep well in the fridge for about 3-4 days in an airtight container. You can prep the squash and sautéed veggies separately, then combine just before serving for best texture.