Spectacular Spaghetti Squash Saute
Transform your weeknight dinners with this vibrant and healthy "Spectacular Spaghetti Squash Sauté!" This recipe celebrates the natural versatility of roasted spaghetti squash, combining it with a medley of sautéed vegetables like zucchini, bell peppers, and juicy cherry tomatoes for a dish that's as nourishing as it is flavorful. With hints of garlic and Italian seasoning, plus optional Parmesan cheese for a touch of richness, this gluten-free, vegetarian meal is perfect for anyone craving a satisfying yet wholesome dinner. Ready in just 45 minutes, this colorful one-pan dish is garnished with fresh parsley for a pop of freshness and makes a fantastic low-carb alternative to pasta. Whether you're meal prepping or looking for a quick family favorite, this easy spaghetti squash recipe is sure to impress!
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Recipe Information
Ingredients
- 1 medium (approximately 2.5 lbs) spaghetti squash
- 2 tablespoons extra virgin olive oil
- 1 small (diced) yellow onion
- 1 medium (diced, any color) bell pepper
- 1 medium (diced) zucchini
- 3 minced garlic cloves
- 1.5 cups (halved) cherry tomatoes
- 3 cups (lightly packed) baby spinach
- 1 teaspoon dried Italian seasoning
- 0.5 teaspoon (to taste) salt
- 0.25 teaspoon (to taste) black pepper
- 0.25 cup (optional) grated Parmesan cheese
- 2 tablespoons (chopped, for garnish) fresh parsley
Instructions
Preheat your oven to 400°F (200°C).
Cut the spaghetti squash in half lengthwise and scoop out the seeds using a spoon. Lightly drizzle both halves with 1 tablespoon of olive oil and season with a pinch of salt and pepper.
Place the squash halves cut side down on a baking sheet lined with parchment paper. Roast for 25-30 minutes or until the squash is tender when pierced with a fork.
While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
Add the diced onion and cook for 2-3 minutes or until it begins to soften.
Stir in the bell pepper and zucchini, cooking for another 4-5 minutes until the vegetables start to become tender.
Add the minced garlic and sauté for 1 minute until fragrant.
Stir in the cherry tomatoes and cook for an additional 3-4 minutes until the tomatoes soften and release some of their juices.
Once the squash is done roasting, use a fork to scrape the flesh into strands and add it directly into the skillet with the vegetable mixture.
Add the spinach and cook for 1-2 minutes, stirring, until the spinach wilts.
Sprinkle the mixture with Italian seasoning, salt, and black pepper. Toss everything to combine well.
If desired, sprinkle the spaghetti squash sauté with grated Parmesan cheese and let it melt slightly.
Garnish with freshly chopped parsley before serving warm. Enjoy your Spectacular Spaghetti Squash Saute!
Nutrition Facts
Calories |
1081 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.2 g | 86% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 10.2 g | ||
| Cholesterol | 43 mg | 14% | |
| Sodium | 5044 mg | 219% | |
| Total Carbohydrate | 114.6 g | 42% | |
| Dietary Fiber | 26.7 g | 95% | |
| Total Sugars | 53.4 g | ||
| Protein | 24.2 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 662 mg | 51% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 2689 mg | 57% | |
*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.
