This Roasted Tomato and Spinach Stuffed Spaghetti Squash is a delicious, healthy, and satisfying vegetarian meal that’s bursting with vibrant flavors. With tender strands of roasted spaghetti squash combined with juicy roasted cherry tomatoes, sautéed spinach, and a hint of garlic, this dish is light yet hearty. Topped with shaved Parmesan, it’s a beautiful and nutritious way to enjoy the natural sweetness of the squash and the fresh flavors of seasonal vegetables. This recipe is perfect for a cozy dinner, yet elegant enough to serve at a dinner party. Ready to add some Mediterranean-inspired goodness to your table? Let’s get started!
Ingredients:
- For the Spaghetti Squash:
- 1 spaghetti squash, about 3½ pounds
- 1 tablespoon olive oil
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- Pinch of red pepper flakes
- For the Roasted Tomatoes:
- 1 pint cherry or grape tomatoes, halved
- 1 tablespoon olive oil
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- For the Spinach:
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 3 ounces baby spinach
- For Serving:
- Shaved or grated Parmesan cheese
Instructions:
- Preheat the Oven:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare the Spaghetti Squash:
- Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside of each half with 1 tablespoon of olive oil and season with kosher salt, black pepper, and a pinch of red pepper flakes.
- Place the squash halves cut-side down on the prepared baking sheet. Roast in the preheated oven for 35-40 minutes, or until the squash is tender and the strands easily pull away with a fork.
- Roast the Tomatoes:
- While the squash is roasting, prepare the tomatoes. In a separate bowl, toss the halved cherry tomatoes with 1 tablespoon of olive oil, salt, and black pepper.
- Arrange the tomatoes on a separate baking sheet with the cut sides facing up.
- Roast in the oven for 15 to 20 minutes, or until they become tender and lightly caramelized.
- Take them out and set aside.
- Sauté the Spinach:
- In a large frying pan, warm 1 tablespoon of olive oil over medium heat. Incorporate the chopped garlic and cook for approximately 30 seconds until it becomes aromatic.
- Add the baby spinach and cook, stirring frequently, until wilted, about 2-3 minutes. Remove from heat and set aside.
- Combine and Assemble:
- Use a fork to scrape the roasted spaghetti squash into strands, leaving the strands inside the squash shells.
- Add the sautéed spinach and roasted tomatoes to each squash half. Gently mix everything together inside the shells.
- Serve:
- Sprinkle shaved or grated Parmesan cheese over the top of each squash half. Return the stuffed squash halves to the oven for 5 minutes to warm through and melt the cheese slightly.
- Serve hot, garnished with extra Parmesan and freshly cracked black pepper if desired.
Conclusion:
This Roasted Tomato and Spinach Stuffed Spaghetti Squash is a perfect example of how simple ingredients can come together to create a deliciously satisfying meal. The natural sweetness of the squash, paired with the rich flavors of roasted tomatoes and sautéed spinach, makes this dish a wholesome, comforting, and visually appealing option for any occasion. It’s a great way to enjoy a nutrient-packed, low-carb meal that doesn’t compromise on flavor. Try this recipe for a deliciously light yet fulfilling dinner that everyone will love!
Roasted Tomato and Spinach Stuffed Spaghetti Squash
Ingredients
- For the Spaghetti Squash:
- o 1 spaghetti squash about 3½ pounds
- o 1 tablespoon olive oil
- o ¼ teaspoon kosher salt
- o ¼ teaspoon black pepper
- o Pinch of red pepper flakes
- For the Roasted Tomatoes:
- o 1 pint cherry or grape tomatoes halved
- o 1 tablespoon olive oil
- o ¼ teaspoon kosher salt
- o ¼ teaspoon black pepper
- For the Spinach:
- o 1 tablespoon olive oil
- o 1 garlic clove minced
- o 3 ounces baby spinach
- For Serving:
- o Shaved or grated Parmesan cheese
Instructions
- Preheat the Oven:
- o Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare the Spaghetti Squash:
- o Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside of each half with 1 tablespoon of olive oil and season with kosher salt, black pepper, and a pinch of red pepper flakes.
- o Place the squash halves cut-side down on the prepared baking sheet. Roast in the preheated oven for 35-40 minutes, or until the squash is tender and the strands easily pull away with a fork.
- Roast the Tomatoes:
- o While the squash is roasting, prepare the tomatoes. In a separate bowl, toss the halved cherry tomatoes with 1 tablespoon of olive oil, salt, and black pepper.
- o Arrange the tomatoes on a separate baking sheet with the cut sides facing up.
- o Roast in the oven for 15 to 20 minutes, or until they become tender and lightly caramelized.
- o Take them out and set aside.
- Sauté the Spinach:
- o In a large frying pan, warm 1 tablespoon of olive oil over medium heat. Incorporate the chopped garlic and cook for approximately 30 seconds until it becomes aromatic.
- o Add the baby spinach and cook, stirring frequently, until wilted, about 2-3 minutes. Remove from heat and set aside.
- Combine and Assemble:
- o Use a fork to scrape the roasted spaghetti squash into strands, leaving the strands inside the squash shells.
- o Add the sautéed spinach and roasted tomatoes to each squash half. Gently mix everything together inside the shells.
- Serve:
- o Sprinkle shaved or grated Parmesan cheese over the top of each squash half. Return the stuffed squash halves to the oven for 5 minutes to warm through and melt the cheese slightly.
- o Serve hot, garnished with extra Parmesan and freshly cracked black pepper if desired.