Kittencal's Simple Spaghetti Squash Vegetarian

Experience the wholesome comfort of *Kittencal’s Simple Spaghetti Squash Vegetarian*, a vibrant, low-carb dish that’s as nutritious as it is flavorful. Tender roasted spaghetti squash creates the perfect base, mimicking pasta with its delicate, noodle-like strands. Infused with sautéed garlic, juicy cherry tomatoes, and wilted spinach, every bite bursts with fresh, wholesome goodness. A dash of red pepper flakes adds subtle heat, while a sprinkle of parmesan cheese lends a creamy, savory finish. Topped with fragrant basil, this easy vegetarian recipe is perfect as a light main course or a hearty side dish. With just 15 minutes of prep and beautifully roasted, oven-baked flavors, this gluten-free and nutrient-packed dish will quickly become a favorite for weeknight dinners or casual entertaining.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 medium spaghetti squash
• 2 tablespoons olive oil
• 3 cloves garlic
• 1 cup cherry tomatoes
• 2 cups spinach leaves
• 0.5 cups parmesan cheese
• 0.5 teaspoons salt
• 0.25 teaspoons black pepper
• 0.25 teaspoons red pepper flakes
• 2 tablespoons fresh basil

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Slice the spaghetti squash in half lengthwise and scoop out the seeds with a spoon.

Step 3

Drizzle 1 tablespoon of olive oil over the cut sides of the squash and place them cut-side down on a baking sheet lined with parchment paper.

Step 4

Roast the squash in the preheated oven for 35-40 minutes, or until the flesh is tender and easily pierced with a fork.

Step 5

While the squash is roasting, finely chop the garlic cloves and halve the cherry tomatoes. Set them aside.

Step 6

In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat.

Step 7

Sauté the garlic for 1-2 minutes, or until fragrant, being careful not to let it burn.

Step 8

Add the cherry tomatoes to the skillet and cook for 3-4 minutes, stirring occasionally, until they begin to soften and release their juices.

Step 9

Stir in the spinach leaves and cook for another 2-3 minutes, or until wilted.

Step 10

When the squash is done roasting, carefully scrape the flesh with a fork to create spaghetti-like strands.

Step 11

Add the squash strands to the skillet with the cooked vegetables, tossing to combine.

Step 12

Season the mixture with salt, black pepper, and red pepper flakes. Adjust seasoning to taste.

Step 13

Sprinkle the parmesan cheese over the mixture and toss gently to melt and combine.

Step 14

Remove from heat and garnish with freshly chopped basil before serving.

Step 15

Serve the dish warm as a main course or a side dish. Enjoy!

Nutrition Facts

Serving size	(1305.8g)

Amount per serving	% Daily Value*
Calories	997.9

Total Fat 71.1g	0%
Saturated Fat 20.7g	0%
Polyunsaturated Fat 11.5g
Cholesterol 64.5mg	0%
Sodium 2940.8mg	0%
Total Carbohydrate 75.8g	0%
Dietary Fiber 18.0g	0%
Total Sugars 28.8g
Protein 26.6g	0%

Vitamin D 0IU	0%
Calcium 763.5mg	0%
Iron 6.2mg	0%
Potassium 1904.6mg	0%

*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.

Source of Calories

Fat: 61.0%

Protein: 10.1%

Carbs: 28.9%