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Light and Delicious Spaghetti Squash


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Rate this recipe 4.8/5 (8 Votes)


  • 2 2 2 Tbsp olive oil
  • 6 6 6 clove minced garlic
  • 1 1 1 large tomato
  • 4 4 4 c baby spinach
  • 2 2 2 c spaghetti squash
  • 2 2 2 dash(es) salt and pepper


Servings 2
Preparation time 15mins
Cooking time 20mins
Adapted from


Step 1

1. To cook spaghetti squash quickly, make several holes in the squash using a fork, then pop it in the microwave for about 10-12 minutes (about 4-5 minutes a pound). Allow to cool for several minutes.

2. Remove from microwave and cut open lengthwise.

3. Using a fork, scrap out contents (it will be stringy) into a bowl and set aside.

4. In a large skillet, heat the oil over medium heat. Add the garlic and cook until just turning brown.

5. Add the tomato. Sprinkle with a bit of salt.

6. Top with the spinach leaves and cover for about 2 minutes. The spinach will cook and reduce down.

7. Uncover. Break up the spinach with a wooden spoon. It will start to clump together once cooked.

8. Add the spaghetti squash a little at a time and stir in. Sprinkle with salt and pepper.

9. Add parsley as a nice garnish and serve!

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