Light and Delicious Spaghetti Squash

Julia McGinnis Recipe

By Julia McGinnis Trin3710

Last year I was introduced to spaghetti squash, and I was amazed by its versatility! This simple dish converted me (and my teenage niece and nephew) in the first bite. 120 calories per serving. Another guilt-free pleasure. I can eat it alone, but I usually pair with grilled chicken or fish for protein.

Recipe Rating:
 15 Ratings
Prep Time:
Cook Time:
Cooking Method:
Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
The flavors in this recipe are so darn good! We served it with chicken, but it would be de-lish on its own as well.


2 Tbsp
olive oil
6 clove
minced garlic
1 large
4 c
baby spinach
2 c
spaghetti squash
2 dash(es)
salt and pepper
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Directions Step-By-Step

To cook spaghetti squash quickly, make several holes in the squash using a fork, then pop it in the microwave for about 10-12 minutes (about 4-5 minutes a pound). Allow to cool for several minutes.
Remove from microwave and cut open lengthwise.
Using a fork, scrap out contents (it will be stringy) into a bowl and set aside.
In a large skillet, heat the oil over medium heat. Add the garlic and cook until just turning brown.
Add the tomato. Sprinkle with a bit of salt.
Top with the spinach leaves and cover for about 2 minutes. The spinach will cook and reduce down.
Uncover. Break up the spinach with a wooden spoon. It will start to clump together once cooked.
Add the spaghetti squash a little at a time and stir in. Sprinkle with salt and pepper.
Add parsley as a nice garnish and serve!

About this Recipe

Course/Dish: Pasta, Vegetables, Pasta Sides
Main Ingredient: Vegetable
Regional Style: Italian
Dietary Needs: Vegetarian, Gluten Free, Wheat Free
Collection: Meatless Mondays
Other Tags: Quick & Easy, Healthy