This recipe is so full of healthy veggies; you won’t feel guilty eating a whole bowl of “spaghetti!” Spaghetti squash is so easy to prepare, just be cautious when cutting it in half. This doesn’t need much to make it pop, most often some of the best recipes have very little ingredients!

FUN FACT: Spaghetti squash is considered a “winter” squash and needs to grow in warm soil. It usually takes about three months to grow before it is ready to pick.
Veggie Spaghetti
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Servings Prep Time
4 Servings 20 Minutes
Cook Time
1 Hour
Servings Prep Time
4 Servings 20 Minutes
Cook Time
1 Hour
Veggie Spaghetti
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
4 Servings 20 Minutes
Cook Time
1 Hour
Servings Prep Time
4 Servings 20 Minutes
Cook Time
1 Hour
Ingredients
Servings: Servings
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Instructions
  1. Carefully cut each spaghetti squash in half, sprinkle with salt and pepper then drizzle olive oil on top. Place open side face down on lined cookie sheet and fill with about a cup of water until the entire tray is covered.
    spaghetti squash
  2. Bake for an hour at 400 degrees until you can easily poke outer skin and flesh with a fork.
  3. While the squash is baking, wash your tomatoes and sauté in olive oil with thyme, salt and pepper on low heat as they will pop and you don’t want to get burned!
  4. Sauté until caramelized and shriveled a bit, then turn off heat.
  5. Once squash is cooked, scoop out the seeds and then with a fork, scrape out all the spaghetti squash into a bowl.
  6. Transfer into the skillet with tomatoes and stir. Add a few squirts of lemon juice and drizzle of olive oil. Then add the spinach just until wilted. Sprinkle with parmesan if you like and serve!
  7. TIP: If you still feel like you need “real spaghetti” you can add a small amount and mix it in!