Skillet Spaghetti Squash

Transform your weeknight dinners with this vibrant and flavorful Skillet Spaghetti Squash recipe! Perfectly roasted spaghetti squash is shredded into tender, noodle-like strands and tossed in a skillet with garlicky cherry tomatoes, wilted spinach, and a hint of red pepper flakes for a subtle kick. Finished with a generous sprinkle of Parmesan cheese and fresh basil, this dish strikes the perfect balance between hearty and healthy. Ready in just 45 minutes, this gluten-free and low-carb recipe is ideal as a light main course or a deliciously savory side dish. With its combination of wholesome ingredients and bold Mediterranean-inspired flavors, Skillet Spaghetti Squash is your new go-to recipe for quick, satisfying, and nutritious meals.

Nutriscore Rating: 77/100

Prep Time:10 mins

Cook Time:35 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 medium (about 3-4 lbs) spaghetti squash
• 2 tablespoons olive oil
• 2 cloves, minced garlic
• 1.5 cups, halved cherry tomatoes
• 2 cups, fresh spinach
• 0.5 teaspoons red pepper flakes
• 0.5 cups, grated Parmesan cheese
• 0.75 teaspoons (or to taste) salt
• 0.5 teaspoons (or to taste) black pepper
• 0.25 cups, chopped fresh basil

Directions

Step 1

Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds with a spoon.

Step 2

Drizzle the inside of the squash halves with 1 tablespoon of olive oil and sprinkle lightly with a pinch of salt and black pepper. Place the halves cut-side down on a baking sheet.

Step 3

Roast the squash in the preheated oven for 25-30 minutes, or until the flesh is tender and can easily be shredded with a fork. Remove from the oven and allow to cool slightly.

Step 4

While the squash is cooling, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds.

Step 5

Stir in the cherry tomatoes and red pepper flakes. Cook for 4-5 minutes, stirring occasionally, until the tomatoes begin to soften and release their juices.

Step 6

Add the spinach to the skillet and cook for another 2-3 minutes, stirring until the spinach is wilted.

Step 7

Using a fork, scrape the roasted spaghetti squash flesh into strands. Add the squash to the skillet and stir gently to combine with the vegetables.

Step 8

Season the mixture with the remaining salt, black pepper, and Parmesan cheese. Stir to combine and cook for 2-3 minutes, until heated through.

Step 9

Remove the skillet from heat and garnish the dish with fresh chopped basil.

Step 10

Serve immediately as a side dish or light main course. Enjoy!

Nutrition Facts

Serving size	(1865.3g)

Amount per serving	% Daily Value*
Calories	1253.2

Total Fat 85.4g	0%
Saturated Fat 24.4g	0%
Polyunsaturated Fat 15.9g
Cholesterol 74.5mg	0%
Sodium 4232.5mg	0%
Total Carbohydrate 108.7g	0%
Dietary Fiber 25.3g	0%
Total Sugars 43.0g
Protein 30.0g	0%

Vitamin D 0IU	0%
Calcium 842.3mg	0%
Iron 7.0mg	0%
Potassium 2596.5mg	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: 58.1%

Protein: 9.1%

Carbs: 32.9%