Skillet Spaghetti Squash
Transform your weeknight dinners with this vibrant and flavorful Skillet Spaghetti Squash recipe! Perfectly roasted spaghetti squash is shredded into tender, noodle-like strands and tossed in a skillet with garlicky cherry tomatoes, wilted spinach, and a hint of red pepper flakes for a subtle kick. Finished with a generous sprinkle of Parmesan cheese and fresh basil, this dish strikes the perfect balance between hearty and healthy. Ready in just 45 minutes, this gluten-free and low-carb recipe is ideal as a light main course or a deliciously savory side dish. With its combination of wholesome ingredients and bold Mediterranean-inspired flavors, Skillet Spaghetti Squash is your new go-to recipe for quick, satisfying, and nutritious meals.
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Recipe Information
Ingredients
- 1 medium (about 3-4 lbs) spaghetti squash
- 2 tablespoons olive oil
- 2 cloves, minced garlic
- 1.5 cups, halved cherry tomatoes
- 2 cups, fresh spinach
- 0.5 teaspoons red pepper flakes
- 0.5 cups, grated Parmesan cheese
- 0.75 teaspoons (or to taste) salt
- 0.5 teaspoons (or to taste) black pepper
- 0.25 cups, chopped fresh basil
Instructions
Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds with a spoon.
Drizzle the inside of the squash halves with 1 tablespoon of olive oil and sprinkle lightly with a pinch of salt and black pepper. Place the halves cut-side down on a baking sheet.
Roast the squash in the preheated oven for 25-30 minutes, or until the flesh is tender and can easily be shredded with a fork. Remove from the oven and allow to cool slightly.
While the squash is cooling, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds.
Stir in the cherry tomatoes and red pepper flakes. Cook for 4-5 minutes, stirring occasionally, until the tomatoes begin to soften and release their juices.
Add the spinach to the skillet and cook for another 2-3 minutes, stirring until the spinach is wilted.
Using a fork, scrape the roasted spaghetti squash flesh into strands. Add the squash to the skillet and stir gently to combine with the vegetables.
Season the mixture with the remaining salt, black pepper, and Parmesan cheese. Stir to combine and cook for 2-3 minutes, until heated through.
Remove the skillet from heat and garnish the dish with fresh chopped basil.
Serve immediately as a side dish or light main course. Enjoy!
Nutrition Facts
Calories |
1253 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.4 g | 109% | |
| Saturated Fat | 24.4 g | 122% | |
| Polyunsaturated Fat | 15.9 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 4232 mg | 184% | |
| Total Carbohydrate | 108.7 g | 40% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 43.0 g | ||
| Protein | 30.0 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 842 mg | 65% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 2596 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
