Spaghetti Squash "pasta" Recipe

Preheat & prepare squash

Preheat oven to 400°F (200°C). Slice the spaghetti squash lengthwise (stem to tip) using a large sharp knife. If squash is hard to cut, microwave whole for 1–2 minutes to soften slightly. Scoop out and discard seeds and stringy pulp with a spoon.

Season & roast

Brush the cut faces with 2 tbs olive oil and sprinkle with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Place squash cut-side down on a parchment-lined baking sheet. Roast 35–45 minutes until tender and easily shredded with a fork (exact time depends on squash size).

Shred

Remove squash from oven and let rest 5 minutes. Use a fork to scrape the flesh into strands, transferring them to a colander set over a bowl to drain briefly while you make the sauce (2–3 minutes).

Prep aromatics and tomatoes

While the squash roasts, finely mince 3 garlic cloves and the shallot. Halve the cherry tomatoes. Zest the lemon and then juice it; reserve separately.

Sauté aromatics

Heat 1 tbs extra virgin olive oil and 1 tbs butter in a large sauté pan over medium heat. When the butter foams, add the minced shallot and cook 2–3 minutes until softened and translucent. Add the garlic and cook 30–45 seconds until fragrant—do not let it brown.

Cook tomatoes & greens

Add the halved cherry tomatoes to the pan. Cook 3–5 minutes, stirring occasionally, until they begin to soften and release juices. Stir in 3 cups packed baby spinach and cook 1–2 minutes until wilted. Sprinkle in 0.25 tsp red pepper flakes, 0.75 tsp salt, and 0.5 tsp black pepper; stir to combine.

Combine with squash

Add the drained spaghetti squash strands to the pan and toss gently to combine with the tomato-spinach mixture. Over medium-low heat, warm for 2–3 minutes to marry flavors. If the mixture seems dry, add 1–2 tbs pasta cooking water or plain hot water.

Finish & season

Turn off the heat. Add the lemon zest, juice of 1 lemon, 0.5 cup grated Parmesan, and 0.25 cup thinly sliced fresh basil. Drizzle remaining 1 tbs extra virgin olive oil. Toss gently to coat and taste; adjust seasoning with additional salt and pepper if needed.

If using toasted pine nuts or walnuts, sprinkle them over the finished dish for crunch. Fold in 0.5 cup crumbled cooked bacon or cooked Italian sausage for extra protein. Serve topped with extra grated Parmesan as desired.