Are you looking for a quick, healthy, and delicious dinner recipe that's also surprisingly easy to make? Then look no further! This spaghetti squash with spinach recipe is perfect for busy weeknights and satisfies even the most discerning palates. Forget the heavy carbs of traditional spaghetti; this dish offers a lighter, healthier alternative packed with nutrients and flavor. It's a fantastic example of homemade cooking that's both impressive and achievable. This easy recipe is perfect for those seeking healthy meals and quick dinner ideas.
Ingredients:
- 1 medium spaghetti squash (approximately 3 pounds)
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 10 ounces fresh spinach, roughly chopped
- 1/2 cup cherry tomatoes, halved
- 1/4 cup grated Parmesan cheese (optional)
- Salt and pepper to taste
Instructions:
Step 1: Preparing the Spaghetti Squash
Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise. Using a spoon, scoop out the seeds and stringy pulp. Place the squash halves cut-side down on a baking sheet lined with parchment paper. Bake for 40-45 minutes, or until tender when pierced with a fork.
Step 2: Sautéing the Vegetables
While the squash is baking, heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 5 minutes, until softened. Add the minced garlic and cook for another minute, until fragrant.
Step 3: Incorporating Spinach and Tomatoes
Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Stir in the halved cherry tomatoes and cook for another minute. Season with salt and pepper to taste.
Step 4: Combining and Serving
Once the spaghetti squash is cooked, carefully remove it from the oven. Let it cool slightly before using a fork to scrape the flesh from the inside, creating spaghetti-like strands. Add the cooked spaghetti squash to the skillet with the spinach and tomato mixture. Toss gently to combine.
Step 5: Finishing Touches
Serve immediately, topped with grated Parmesan cheese if desired.
Cooking Tips for the Best Spaghetti Squash:
- For easier handling, consider microwaving the squash halves for 5-7 minutes before baking. This helps to soften them slightly.
- Don't overcook the spinach; it should be wilted but still retain some of its vibrant green color.
- Feel free to add other vegetables to this recipe, such as mushrooms, bell peppers, or zucchini.
- For a spicier dish, add a pinch of red pepper flakes to the skillet along with the garlic.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Variations:
- Creamy Spinach Spaghetti Squash: Stir in a dollop of cream cheese or ricotta cheese along with the spinach for a richer, creamier dish.
- Lemon Herb Spaghetti Squash: Add the zest and juice of half a lemon, along with fresh herbs like basil or oregano, for a bright and flavorful twist.
- Meat Lovers' Version: Brown some ground meat (beef, turkey, or sausage) before adding the onions and garlic to incorporate protein.
Nutritional Information (per serving, without cheese):
This is an approximation and will vary based on specific ingredients used.
- Calories: Approximately 200-250
- Protein: Approximately 5-7 grams
- Fiber: Approximately 8-10 grams
This spaghetti squash with spinach recipe is a delicious and healthy addition to your dinner repertoire. Its ease of preparation and versatility make it a perfect choice for weeknight meals or special occasions. Enjoy!