Roasted Spaghetti Squash with Tomatoes and Spinach

Roasted spaghetti squash with roasted tomatoes and baby spinach on a plate.

5 from 6 votes

Roasted Spaghetti Squash with Tomatoes and Spinach

With just 9 ingredients, this roasted spaghetti squash with tomatoes and spinach is a hearty, satisfying vegetarian meal that's easy to make.

Prep Time10

Cook Time45

Total Time55

Course: Main Dishes

Cuisine: Italian

Servings:

Author: Paige Adams

Ingredients

For spaghetti squash

1 spaghetti squash, about 3-1/2 pounds
1 tablespoon olive oil
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
Pinch of red pepper flakes

For tomatoes

1 pint cherry tomatoes or grape tomatoes, halved
1 tablespoon olive oil
1/4 teaspoon kosher salt
1/4 teaspoon black pepper

For spinach

1 tablespoon olive oil
1 garlic clove, minced
3 ounces baby spinach
Shaved or grated Parmesan for serving

Instructions

Preheat the oven to 400 degrees F. Line 2 sheet pans with parchment paper.
Slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with 1 tablespoon olive oil and season with 1/4 teaspoon kosher salt, 1/4 teaspoon black pepper and red pepper flakes. Place the squash cut-side down on one of the baking sheets. Roast for 40-45 minutes until the squash can be easily pierced with a knife.
When the squash is cool enough to handle, use a fork remove the flesh.
On the other sheet pan, toss the tomatoes with 1 tablespoon olive oil, 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Arrange the tomatoes, so they are cut side up. Roast them for 25-30 minutes until they are wrinkled, but still juicy in the middle.
Heat 1 tablespoon olive oil in a large skillet or sauté pan over medium high heat. Sauté the garlic until it is fragrant, about 30 seconds.
Stir the spaghetti squash into the sautéed garlic.
Then fold in spinach giving it a couple minutes to wilt.
Gently stir in the roasted tomatoes. Top with grated parmesan.

Notes

If it is not tomato season, you can use jarred sun-dried tomatoes or marinated roasted tomatoes. Drain the oil from the jar and then chop them, so you have about 1 cup chopped sun-dried tomatoes.

Let leftovers cool to room temperature and then store them in an airtight container in the refrigerator up to 3 days. Reheat them in the microwave and garnish with additional grated Parmesan.

To make the recipe vegan, leave out the Parmesan or use a plant-based substitute.

Nutrition