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.
Servings: 8
Equipment
- oven
- stove top
Ingredients
Spaghetti Squash
- l large spaghetti squash or two small ones
- extra virgin olive oil
- Salt and pepper
Sauce
- 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
Instructions
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!