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Baked Spaghetti Squash with Spinach

Spaghetti squash is mother nature’s pasta! – easy to prepare, and chock full of flavor and nutrients! Spaghetti squash is just as versatile as regular spaghetti so you can top it with any of your favorite healthy sauces! Here’s a great baked spaghetti squash recipe:



1 medium spaghetti squash, halved long ways

salt and pepper to taste

1 medium white or yellow onion, diced small

2-3 cloves of garlic (depending on the size)

1 teaspoon of red pepper flakes, or to taste

1-1/2 teaspoon of cumin

1/2 cup of vegetable broth/stock, plus more if needed

1 large handful of spinach, chopped

chopped parsley



Preheat the oven to 350°F


Cut the spaghetti squash in half and seed. Season the cut sides with salt and pepper. Place the squash, cut side down, on a baking sheet, add a half to 1 cup of water(depending on the size of your baking sheet), and bake them for 45-55 minutes, or until the squash is very tender (it is finished when it can be easily pricked with a knife or fork).


While the squash is baking, place the onion in a large saucepan and saute over medium heat for about 5-6 minutes. Add 1-2 tablespoons of water at a time to keep the onion from sticking to the pan.


Next, add the garlic, crushed red pepper, tomato paste, cumin, and 1/2 cup of vegetable broth and cook for 5 minutes.


Then, using an immersion blender, blend the mixture until smooth. Add the chopped spinach and mix until it wilts and mixes with the sauce.


Once the spaghetti squash has finished cooking, take it out of the oven and scoop the insides out with a large spoon(it should come away looking like noodles).


Divide the Baked spaghetti squash into to four servings, and top with sauce. Garnish with parsley.


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