Time to Table:
> 1 hour
Contains:
dairy
Servings:
4
Gluten-Free
Cooks like this recipe
Give pasta night a twist with this delicious recipe! Roasted spaghetti squash makes for light and delicate noodles. Pair them with a creamy sauteed spinach sauce for an inviting meal. Before you know it, you’ll have a dish rich in both veggies and flavor.
See Nutrition Information
How to Make It
Ingredients
- 1 spaghetti squash
- 1 tablespoon vegetable oil
- ½ teaspoon salt
- Pepper to taste
- 1 cup Spinach Sauce
- Spinach Sauce (Ingredients below)
Spinach Sauce
- 2 cloves garlic, peeled and minced
- 3 cups raw spinach leaves, chopped and densely packed
- 2 tablespoons vegetable oil
- ½ cup milk
- ¼ cup parmesan cheese
- ¼ teaspoon salt
- Pepper to taste
Preparation
1
Preheat oven to 425 F.
2
Cut squash length-wise and scoop out seeds with a spoon.
3
Drizzle oil on each side of the squash and rub it in with your hands.
4
Sprinkle squash with salt and pepper.
5
Put squash flesh-side up in a glass casserole dish and bake for 45 minutes, or until tender. The exact timing will vary depending on the oven heat and squash size.
6
Remove squash from the oven. When cool to the touch, use a fork to pull squash from the skin's edges towards the center. This shreds the flesh into spaghetti-like strands.
Spinach Sauce
7
To prepare the sauce, sauté garlic in oil until fragrant.
8
Add milk, parmesan cheese and spinach, stirring often until spinach is wilted. Add salt and pepper to taste.
9
To serve, place the squash on a plate and top with sauce.
Recipe Tips
To make the spaghetti squash easier to cut, pierce the skin with a knife several times and microwave for about 4 minutes. Let cool for 2 minutes, then cut the squash with a sharp and sturdy knife.
To make allergen friendly, swap out the ingredients to fit your family’s needs. For example, use plain unsweetened soy milk and vegan cheese for a dairy-free option.
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