Go Back

Spaghetti Squash Medley

This Spaghetti Squash Medley combines comforting, creamy goodness and vibrant colors into an easy, one-pan meal that's family-friendly and delicious.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course, Vegetarian
Cuisine: Italian
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 medium spaghetti squash Choose a ripe squash, heavier feels better.
  • 2 tablespoons olive oil Separate in baking and sautéing.
  • 1 cup cherry tomatoes, halved
  • 1 cup spinach Can be swapped for kale.
  • 1/4 cup grated Parmesan cheese Can replace with mozzarella for a cheesier dish.
  • 1 teaspoon garlic, minced Toasting garlic improves flavor.
  • Salt and pepper to taste

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds.
  2. Drizzle the inside of the squash with olive oil and season with salt and pepper.
Baking
  1. Place the squash cut side down on a baking sheet and bake for about 30-40 minutes or until fork-tender.
Sautéing
  1. While the squash is baking, heat olive oil in a pan over medium heat, add garlic and sauté for a minute.
  2. Add cherry tomatoes and spinach, cooking until the spinach wilts.
Combining
  1. Once the squash is done, use a fork to scrape the insides to create 'spaghetti'.
  2. Toss the spaghetti squash with the sautéed vegetables and sprinkle with Parmesan cheese before serving.

Notes

This dish keeps well in the fridge for up to 3 days. Store in an airtight container. You can freeze it for up to 2 months. Reheat in the microwave or oven until warm.