Spaghetti Squash Italian Style
Transform your dinner table with the wholesome flavors of "Spaghetti Squash Italian Style," a light yet satisfying dish that's as healthy as it is delicious. This easy recipe swaps traditional pasta for roasted spaghetti squash, creating a low-carb base that's naturally buttery and tender. Tossed with a savory medley of garlic-sautéed cherry tomatoes, wilted baby spinach, and a hint of red pepper flakes, this dish pops with vibrant Italian-inspired flavors. Topped with a sprinkle of Parmesan cheese and fresh basil, it's a nutrient-packed, gluten-free meal that's perfect for a quick weeknight dinner or an impressive meatless main. Ready in under an hour, this recipe is as simple as it is flavorful, making it a must-try for anyone looking to incorporate more wholesome, plant-based ingredients into their cooking routine.
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Recipe Information
Ingredients
- 1 medium spaghetti squash
- 2 tablespoons olive oil
- 3 large garlic cloves
- 2 cups cherry tomatoes
- 2 cups baby spinach
- 0.5 teaspoons red pepper flakes
- 0.5 cups Parmesan cheese
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 0.25 cups fresh basil
Instructions
Preheat your oven to 400°F (200°C).
Using a sharp knife, carefully cut the spaghetti squash in half lengthwise. Scoop out the seeds with a spoon.
Brush the cut sides of the squash with 1 tablespoon of olive oil and sprinkle with a pinch of salt and black pepper. Place the squash cut side down on a baking sheet.
Bake the spaghetti squash in the preheated oven for 30-40 minutes, or until the flesh is tender and easily shredded with a fork. Remove from the oven and let it cool slightly.
While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Mince the garlic and sauté it in the olive oil for 1-2 minutes, until fragrant.
Add the cherry tomatoes to the skillet and cook for about 5-7 minutes, stirring occasionally, until the tomatoes begin to burst and release their juices.
Stir in the baby spinach and red pepper flakes, cooking for another 2-3 minutes until the spinach wilts. Season with salt and black pepper to taste.
Once the spaghetti squash has cooled slightly, use a fork to scrape the flesh into spaghetti-like strands.
Add the spaghetti squash strands to the skillet with the tomato and spinach mixture, tossing gently to combine and heat through.
Sprinkle the mixture with Parmesan cheese and fresh basil before serving. Serve warm and enjoy!
Nutrition Facts
Calories |
1041 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.2 g | 91% | |
| Saturated Fat | 20.7 g | 103% | |
| Polyunsaturated Fat | 11.4 g | ||
| Cholesterol | 64 mg | 22% | |
| Sodium | 4129 mg | 180% | |
| Total Carbohydrate | 85.6 g | 31% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 32.4 g | ||
| Protein | 28.2 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 788 mg | 61% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1960 mg | 42% | |
*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.
