Description
Light, bright, and cozy: baked spaghetti squash strands quickly sautéed with garlic, spinach, lemon, and Parmesan for a satisfying pasta-style side or weeknight main.
Ingredients
1 medium spaghetti squash (3–4 lb)
2 tablespoons olive oil, divided
3 cloves garlic, minced
1/4 teaspoon red pepper flakes
4 cups baby spinach (about 4 oz)
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper
1 tablespoon lemon juice (or 1/2 teaspoon zest)
1/3 cup grated Parmesan cheese
1 tablespoon butter (optional)
Chopped parsley, for garnish (optional)
Instructions
1. Preheat oven to 400°F. Halve squash lengthwise, scoop out seeds, rub cut sides with 1 teaspoon oil, season with salt and pepper, and place cut-side down on a sheet pan.
2. Bake 35–45 minutes until tender and easily pierced; cool 5 minutes. Scrape strands into a bowl with a fork.
3. Remove excess moisture: press strands in a colander or gently squeeze in a clean towel until lightly dry.
4. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add garlic and red pepper flakes; cook 30 seconds until fragrant.
5. Add squash strands; toss 2–3 minutes to heat and dry slightly. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
6. Add spinach; cook, tossing, 1–2 minutes until just wilted.
7. Off heat, stir in lemon juice, Parmesan, and butter if using. Toss until glossy and well combined.
8. Taste and adjust seasoning; garnish with parsley and extra Parmesan. Serve warm.
- Prep Time: 10 minutes
- Cook Time: 55 minutes