Spaghetti Squash Delight
A low-carb, gluten-free dish that's a fantastic base for your favorite sauces and toppings.
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.
Notes
This spaghetti squash can be served as a main dish or a hearty side. Store any leftovers in an airtight container for up to 4 days. Freeze for up to 3 months. To reheat, microwave or warm gently in a skillet with olive oil.