Why Make This Recipe
If you’re on the lookout for a low-carb, gluten-free meal that doesn’t skimp on flavor, this spaghetti squash dish is a must-try! Not only is it nourishing and healthy, but it also provides a wonderful base for your favorite sauces and toppings. Whether you’re on a keto diet or simply want a lighter option, this recipe delivers satisfaction without the guilt.
How to Make Spaghetti Squash Delight
Ingredients:
- 1 medium spaghetti squash
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 cup cherry tomatoes, halved
- 1 cup baby spinach
- 1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan option)
- Fresh basil for garnish (optional)
Directions:
- Preheat your oven to 400°F (200°C).
- Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Drizzle the insides of the squash halves with olive oil, and sprinkle with salt, black pepper, garlic powder, and Italian seasoning.
- Place the squash halves cut-side down on a baking sheet lined with parchment paper.
- Roast in the oven for 30–40 minutes, or until the flesh is tender and easily raked with a fork.
- While the squash roasts, heat a skillet over medium heat. Add the cherry tomatoes and spinach, cooking until the spinach wilts and the tomatoes soften, about 5-7 minutes.
- Once the squash is done, remove it from the oven and use a fork to scrape the flesh, creating spaghetti-like strands.
- Toss the spaghetti squash strands in the skillet with the tomatoes and spinach, mixing well.
- Top with grated Parmesan cheese and stir until melted. Serve hot, garnished with fresh basil if desired.
How to Serve Spaghetti Squash Delight
This spaghetti squash can be served as a main dish or a hearty side. Pair it with grilled chicken, turkey meatballs, or roasted vegetables for a complete meal that’s bursting with flavor. It’s a fantastic option for family dinners, lunch prep, or even entertaining guests!
How to Store Spaghetti Squash Delight
Store any leftovers in an airtight container in the refrigerator for up to 4 days. If you wish to freeze your spaghetti squash, it can be kept for up to 3 months. To reheat, simply microwave for a few minutes or warm gently in a skillet with a splash of olive oil to maintain its texture.
Tips to Make Spaghetti Squash Delight
- Use a sharp knife for cutting the squash to ensure safe handling.
- Experiment with different seasonings; smoked paprika or crushed red pepper flakes can add a nice kick!
- If you prefer a creamier sauce, stir in a bit of cream cheese or Greek yogurt just before serving.
- Adding protein, like grilled chicken or shrimp, can enhance the dish’s heartiness.
- Ensure the squash is tender before removing it from the oven; it should be easy to scrape from the shell.
Make-Ahead & Meal-Prep Guide
To make this spaghetti squash ahead of time, complete all steps up to mixing the ingredients in the skillet. Allow it to cool completely, then portion it into meal prep containers and refrigerate. When ready to eat, just reheat in the microwave or sauté it on the stove. The texture will remain firm, and the flavors will meld beautifully.
Variation
Add cooked quinoa or lentils for an extra protein boost. For a Mediterranean twist, mix in olives, feta cheese, and artichokes for a fresh and vibrant flavor profile!
FAQs
Q: Can I cook spaghetti squash in the microwave?
A: Yes! Place half of the spaghetti squash cut-side down in a microwave-safe dish with a little water. Cover and microwave on high for about 10–12 minutes, or until tender.
Q: What can I use instead of Parmesan cheese?
A: Nutritional yeast is a great dairy-free alternative, providing a similar cheesy flavor without any animal products. You can also use pecorino or any cheese of your choice.
Q: How do I know when the spaghetti squash is fully cooked?
A: The squash is done when it can easily be pierced with a fork, and the strands pull away from the shell easily. It should feel tender, not hard.
Spaghetti Squash Delight
Ingredients
Main Ingredients
- 1 medium spaghetti squash
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 cup cherry tomatoes, halved
- 1 cup baby spinach
- 1/2 cup grated Parmesan cheese or nutritional yeast for a vegan option
- to taste Fresh basil for garnish optional
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Drizzle the insides of the squash halves with olive oil, and sprinkle with salt, black pepper, garlic powder, and Italian seasoning.
- Place the squash halves cut-side down on a baking sheet lined with parchment paper.
Roasting
- Roast in the oven for 30–40 minutes, or until the flesh is tender and easily raked with a fork.
Cooking Vegetables
- While the squash roasts, heat a skillet over medium heat.
- Add the cherry tomatoes and spinach, cooking until the spinach wilts and the tomatoes soften, about 5-7 minutes.
Combining Ingredients
- Once the squash is done, remove it from the oven and use a fork to scrape the flesh, creating spaghetti-like strands.
- Toss the spaghetti squash strands in the skillet with the tomatoes and spinach, mixing well.
- Top with grated Parmesan cheese and stir until melted. Serve hot, garnished with fresh basil if desired.