I’ve been in total denial that summer is coming to an end. It’s taken a while, but I am finally accepting it.
Labor Day and back-to-school weren’t enough to convince me.
The spaghetti squash in my produce box last week was the official sign.
Root vegetable season is long and has its ups and downs.
There will be times of cozy comfort food joy and other moments when I will think, squash again?!
I decided to go all in and make roasted tomato spinach spaghetti squash.
Rather than baking the squash and stuffing it, I used a fork to rake out the flesh and treat it like pasta—a much lighter and far less carbohydrate-heavy noodle.
Spaghetti squash varies in size, so if you end up with a large one, it might be too much to serve to one person as a stuffed boat.
I find that spaghetti squash recipes go farther when you have the flexibility of serving it on a plate or in a bowl rather than stuffed.
What spaghetti squash does need are other ingredients. It doesn’t have much flavor on its own.
It may be the tail end of tomato season, but with this recipe I am thinking ahead to the colder months.
To get my tomato fix and dress up spaghetti squash, I love using roasted marinated tomatoes that you find in jars in the Italian food aisle of the grocery or at the olive bar. They add so much with no effort other than chopping them.
Along with the tomatoes, I sauté baby spinach in a skillet of garlicky olive oil and then stir in the spaghetti squash.
How To Make Roasted Tomato Spinach Spaghetti Squash
The hardest part about cooking spaghetti squash is cutting it in half. You need a sharp chef’s knife to slice it lengthwise.
After that, it’s pretty easy. Just scoop out the seeds.
Then rub the cut sides with olive oil and sprinkle them with salt and pepper.
Place the squash cut-side down on a sheet pan and roast for about 40 minutes until it is golden and the squash can easily be pierced with a paring knife.
I like to line the sheet pan with aluminum foil to make clean-up easy.
Once the squash is cool enough to handle, use a fork to remove the flesh.
Next heat olive oil in a skillet and add minced garlic followed by spinach and chopped jarred roasted tomatoes.
When the skillet is fragrant and the spinach has wilted, add the spaghetti squash, stirring to combine.
Season with a pinch of red pepper flakes, salt and pepper.
I finish this roasted tomato spinach spaghetti squash with parmesan, but if you want to keep it vegan, use nutritional yeast instead.
Roasted Tomato Spinach Spaghetti Squash
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: Serves 3–4 1x
One 3-pound spaghetti squash
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 garlic clove, minced
1 cup chopped roasted tomatoes, oil drained
3 ounces baby spinach
Pinch of red pepper flakes
Salt and pepper to taste
Shaved Parmesan for serving
Preheat the oven to 400 degrees F. Line a sheet pan with aluminum foil.
Slice the spaghetti squash in half lengthwise and scoop out the seeds. Rub the squash with 1 tablespoons olive oil and sprinkle the cut sides with salt and pepper.
Place the squash cut-side down and roast for 40 minutes until the squash can be pierced with a pairing knife.
When the squash is cool enough to handle, use a fork remove the flesh.
Heat 1 tablespoon olive oil in a large skillet over medium high heat. Add the garlic and cook until fragrant, about 30 seconds. Then add the tomatoes and spinach. Sauté letting the spinach wilt, 2-4 minutes.
Stir the squash and red pepper flakes into the tomatoes and spinach. Season to taste with salt and pepper. Sprinkle with Parmesan before serving.
You can use nutritional yeast instead Parmesan if you want this dish to be vegan.