Spaghetti squash, often hailed as nature’s pasta, (is technically a fruit) that transforms into a delicious, low-carb alternative to traditional pasta dishes. Its unique, stringy texture, resembling thin strands of spaghetti, lends itself beautifully to a variety of culinary creations. With a mild, slightly sweet flavor, spaghetti squash acts as a blank canvas for a multitude of flavors, making it an incredibly versatile ingredient. Whether roasted to perfection, tossed with savory sauces, or paired with a medley of vibrant vegetables, spaghetti squash offers a nutritious and satisfying base for a wide range of dishes, providing a guilt-free way to enjoy the comforting essence of pasta while embracing a healthier approach to dining.
Why I love this recipe
- This is a nutrient dense dinner with lots of veggies and healthy fats.
- Healthy pasta alternative, low calorie and gluten-free alternative
- Keep it vegetarian or add cooked chicken
- Easy to make
How to roast spaghetti squash
- Before cutting the squash you can microwave it to make the roasting a little faster. Make large slits with a knife along the line where you will slice it in half. Microwave it 5-7 minutes then cut it in half
- Scrape out all the seeds and the fiber
- Drizzle olive oil over the cut sides and inside of the squash. Generously season with kosher salt and pepper then place the halves cut side down on a baking sheet lined with parchment paper
- Bake for 30-35 minutes on the middle rack until soft and the edges are browned
Why you want to purchase Feta in brine
Pre crumbled Feta has cellulous added to make sure it doesn’t clump up in the package. Check out this Bon Appetit article about Feta in brine and you’ll never buy crumbled Feta again!
Add chicken for protein
Add a skinless chicken breast to a medium skillet on medium heat with 1 tablespoon olive oil. Season with Kosher salt and pepper and cook about 10 minutes per side until cooked through. Remove the chicken from the skillet and slice thinly. Place slices on top of your veggies.
Roasted Spaghetti Squash with Spinach, Tomatoes and Feta Cheese
Ingredients
Spaghetti Squash
- 1 medium Spaghetti Squash
- 2 tablespoons Extra Virgin Olive Oil
- Salt and Pepper
Veggies
- 2 tablespoons Extra Virgin Olive Oil
- 2 cloves garlic minced
- 3 ounces cherry tomatoes halved
- 3 ounces Feta Cheese Purchase a block in brine, remove the amount you need. Easily crumbles
Instructions
Roasting spaghetti squash
- Preheat oven to 400℉ Line a baking sheet with parchment paper
- Cut the squash in 2 halves, scrape out the seeds and the fiber out of each half. NOTE: Before cutting the squash, you can microwave it to speed up the roasting time. Make large slits with a knife along the line where you will slice it in half. Microwave the whole squash for about 5 to 7 minutes to soften it a bit. Ten cut the squash in half.
- Drizzle olive oil over the cut sides and inside of the squash. Generously season with salt and pepper. Place the two halves on the prepared baking sheet cut side down.
- Bake for about 30 minutes on the middle rack. Remove from the oven when it's cooked through and soft and browned around the edges. Turn the squash halves cut sides up
Make the veggie mixture
- While the squash roasts, in a large skillet, add the fresh spinach, halved cherry tomatoes and minced garlic. Cook the spinach on medium heat for about 5 minutes, until it wilts.
- Add the crumbled feta cheese and mix to combine. Season with salt and pepper and remove from the heat.
How to stuff spaghetti squash
- Divide the veggie mixture among the halves and roast for another 5 minutes or until the feta has started to melt.
