Roasted Tomato and Spinach Stuffed Spaghetti Squash: A Healthy and Delicious Meal

When you’re craving a light yet satisfying dish that’s bursting with flavor, Roasted Tomato and Spinach Stuffed Spaghetti Squash is the perfect answer. This dish combines the natural sweetness of spaghetti squash with juicy roasted tomatoes and garlicky spinach, all topped with the rich, nutty taste of Parmesan cheese. Whether you’re looking for a low-carb dinner or simply want to incorporate more veggies into your diet, this recipe is a delightful choice.

Imagine digging into a golden roasted spaghetti squash shell, filled with vibrant colors, tender vegetables, and creamy Parmesan. It’s not just a meal—it’s an experience. Let’s explore how you can bring this wholesome and comforting dish to your table.

Why You’ll Love Roasted Tomato and Spinach Stuffed Spaghetti Squash

• Nutrient-packed: Loaded with vitamins, minerals, and antioxidants from squash, spinach, and tomatoes.
• Low-carb and gluten-free: A healthy alternative to traditional pasta dishes.
• Simple yet elegant: Perfect for a casual dinner or a special gathering.
• Customizable: Add your favorite protein or extra veggies to make it your own.
• Quick and easy prep: Minimal ingredients and simple steps make this recipe accessible for any home cook.

Ingredients for Roasted Tomato and Spinach Stuffed Spaghetti Squash

Category	Ingredient	Amount
For the Squash:	Spaghetti squash	1 (about 3½ pounds)
	Olive oil	1 tablespoon
	Kosher salt	¼ teaspoon
	Black pepper	¼ teaspoon
	Red pepper flakes	Pinch
For the Tomatoes:	Cherry or grape tomatoes, halved	1 pint
	Olive oil	1 tablespoon
	Kosher salt	¼ teaspoon
	Black pepper	¼ teaspoon
For the Spinach:	Olive oil	1 tablespoon
	Garlic, minced	1 clove
	Baby spinach	3 ounces
For Serving:	Parmesan cheese, shaved or grated	As needed

Step-by-Step Instructions

1. Preheat the Oven

1. Set your oven to 400°F (200°C).
2. Line a baking sheet with parchment paper for easy cleanup.

2. Prepare the Spaghetti Squash

1. Cut the Squash: Carefully slice the spaghetti squash in half lengthwise. Scoop out the seeds with a spoon.
2. Season the Squash: Drizzle the inside of each half with olive oil and sprinkle with kosher salt, black pepper, and a pinch of red pepper flakes.
3. Roast: Place the squash halves cut-side down on the prepared baking sheet. Roast for 35–40 minutes, or until tender. You’ll know it’s ready when you can easily scrape the strands with a fork.

3. Roast the Tomatoes

1. Prepare the Tomatoes: Toss the halved cherry tomatoes in a bowl with olive oil, kosher salt, and black pepper.
2. Roast: Spread the tomatoes cut-side up on a separate baking sheet. Roast for 15–20 minutes, or until tender and lightly caramelized.

4. Sauté the Spinach

1. Heat olive oil in a frying pan over medium heat.
2. Add minced garlic and sauté for about 30 seconds, until fragrant.
3. Stir in the baby spinach and cook for 2–3 minutes, or until wilted. Remove from heat and set aside.

5. Assemble the Dish

1. Shred the Squash: Once the spaghetti squash is cool enough to handle, use a fork to scrape the flesh into spaghetti-like strands, keeping the strands inside the shells.
2. Mix the Filling: Add the sautéed spinach and roasted tomatoes to the squash halves. Gently mix to combine the ingredients.

6. Add the Parmesan and Bake

1. Sprinkle a generous amount of shaved or grated Parmesan cheese over each squash half.
2. Return the stuffed squash to the oven for an additional 5 minutes, just until the cheese is melted and bubbly.

7. Serve and Enjoy

1. Garnish with extra Parmesan and freshly cracked black pepper, if desired.
2. Serve hot and enjoy this beautiful, veggie-packed meal straight from the squash shell!

Tips for Making the Best Stuffed Spaghetti Squash

1. Choose the right squash: Look for a squash with firm skin and no soft spots.
2. Customize the recipe: Add cooked chicken, shrimp, or chickpeas for extra protein.
3. Make it vegan: Substitute Parmesan with nutritional yeast or your favorite plant-based cheese.
4. Don’t over-roast: Overcooking the squash can make the strands mushy.
5. Save time: Roast the squash and tomatoes simultaneously to streamline the process.

Nutritional Information

Nutrient	Amount Per Serving
Calories	~220
Protein	~7g
Carbohydrates	~20g
Fat	~12g
Fiber	~4g

Note: Nutritional values are approximate and depend on portion sizes and ingredient brands.

FAQ: Roasted Tomato and Spinach Stuffed Spaghetti Squash

1. Can I prepare this dish ahead of time?

Yes! You can roast the squash and prepare the filling in advance. Store them separately in the refrigerator and assemble just before reheating.

2. Can I use frozen spinach?

Absolutely. Just make sure to thaw and drain the spinach well to avoid excess moisture in the dish.

3. How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.

4. Can I add a different cheese?

Yes! Feta, goat cheese, or shredded mozzarella are all great options to complement the flavors.

5. Is this dish keto-friendly?

Yes, spaghetti squash is low in carbs, making this a great option for a keto diet.

6. Can I use a different type of squash?

While spaghetti squash works best for its unique texture, you could use acorn or butternut squash for a similar recipe with slight variations.

Why You’ll Love This Recipe

Roasted Tomato and Spinach Stuffed Spaghetti Squash is the perfect marriage of health and flavor. The tender, golden strands of squash act as the perfect vessel for juicy tomatoes, garlicky spinach, and melty Parmesan. Whether you’re serving it as a main dish or a side, it’s guaranteed to impress both your taste buds and your guests.

Ready to Cook?

Gather your ingredients and get ready to enjoy the wholesome goodness of Roasted Tomato and Spinach Stuffed Spaghetti Squash. With its vibrant flavors and simple steps, this recipe is a delightful way to bring more veggies to your plate. Try it tonight and savor every bite of this delicious creation!

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