Cheesy Spaghetti Squash with Spinach
If you like creamy pastas, this cheesy spaghetti squash with spinach recipe is for you! Made with tomatoes, goat cheese and walnuts for a healthy, but delicious twist.
- l large spaghetti squash or two small ones
- extra virgin olive oil
- Salt and pepper
- 1 large yellow onion diced
- 1 pint cherry or grape tomatoes
- 2 tbsp olive oil extra virgin
- 1 cup California walnuts toasted, chopped
- 2 garlic cloves minced
- 2 cups spinach
- salt to taste
- pepper to taste
- red chili flakes to taste
- 4 oz crumbled goat cheese
How to Cook Spaghetti Squash
Preheat the oven to 375°F.
Cut off the stem and slice the spaghetti squash in half lengthwise. Scoop out the seeds and ribbing. It may be helpful to microwave the spaghetti squash for 5-6 minutes prior to cutting. The squash tends to be very hard.
Drizzle the inside of the squash with olive oil and sprinkle with salt and pepper.
Place the spaghetti squash cut side down on the baking sheet. Roast for 30 to 35 minutes or until lightly browned on the outside.
Remove from the oven and using oven mitts, flip the squash so that it’s cut side up. Use a fork, check to make sure the squash is done and you can easily scrape the squash aways from the sides. If not, flip and place back in the oven.
When cool to the touch, use a fork to scrape and fluff the strands from the sides of the squash.
How to Make the Sauce
Sauté the onion and cherry tomatoes in olive oil over medium heat. Cook until the onions are golden and the tomatoes are about to burst.
Turn down the heat to low and add 2 cloves of minced garlic and the spinach. Using a fork, mash some of the tomatoes to create a “tomato sauce”.
Add the spaghetti squash, chili flakes, salt, and pepper.
Stir in goat cheese and the toasted walnuts and enjoy!