Description

Roasted Tomato and Spinach Stuffed Spaghetti Squash is a light, flavorful, and satisfying dish that’s perfect for any occasion. It combines the natural sweetness of roasted spaghetti squash with juicy, caramelized tomatoes, tender garlicky spinach, and a cheesy Parmesan topping. Whether you’re looking for a healthy dinner option or a show-stopping side dish, this recipe is guaranteed to impress.

Ingredients

Scale

1 spaghetti squash (about 3½ pounds)
3 tablespoons olive oil, divided
¼ teaspoon kosher salt
¼ teaspoon black pepper
Pinch of red pepper flakes
1 pint cherry or grape tomatoes, halved
1 garlic clove, minced
3 ounces baby spinach
Shaved or grated Parmesan cheese (for serving)

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Instructions

Preheat the Oven:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Prepare the Spaghetti Squash:
- Carefully slice the squash in half lengthwise and remove the seeds.
- Drizzle the inside of each half with 1 tablespoon olive oil.
- Season with salt, black pepper, and red pepper flakes.
- Place the squash cut-side down on the baking sheet and roast for 35–40 minutes, or until tender.
Roast the Tomatoes:
- Toss the halved cherry tomatoes with 1 tablespoon olive oil, salt, and pepper.
- Arrange them cut-side up on a separate baking sheet.
- Roast for 15–20 minutes, or until they are tender and slightly caramelized. Set aside.
Sauté the Spinach:
- In a skillet, heat the remaining 1 tablespoon olive oil over medium heat.
- Add the minced garlic and cook for 30 seconds until fragrant.
- Add the spinach and cook for 2–3 minutes until wilted. Remove from heat.
Assemble the Dish:
- Use a fork to scrape the roasted spaghetti squash into strands, keeping them inside the shells.
- Add the roasted tomatoes and sautéed spinach to each squash half and gently mix.
Add Cheese and Bake:
- Sprinkle a generous amount of Parmesan cheese over each squash half.
- Return the squash to the oven for an additional 5 minutes to melt the cheese.
Serve:
Garnish with extra Parmesan cheese and freshly cracked black pepper if desired. Serve hot and enjoy!

Notes

If using frozen spinach, thaw it first and drain any excess water.
For a protein boost, add shredded chicken, cooked shrimp, or chickpeas to the filling.
This dish can be made vegan by substituting Parmesan with nutritional yeast or a plant-based cheese.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main Course
Method: Roasting and Sautéing
Cuisine: Mediterranean-inspired