Roasted spaghetti squash with spinach

By Wendy Andresen | Oct 14, 2020
Photo by: Wendy Andresen

If you’ve never tried spaghetti squash before, here’s a quick and easy dish that’s both colorful and flavorful. Just be sure to keep checking the squash while it’s roasting so that it doesn’t get overdone and mushy.

We enjoyed some toasted garlic ciabatta bread with this dish to soak up the juices.

Ingredients:

1 medium spaghetti squash

8 ounces spinach, coarsely chopped

2 Tbsp. olive oil

4 cloves garlic, chopped

1/4 tsp. dried red pepper flakes

1 tsp. lemon zest

1 large tomato, diced

1/3 cup chopped walnuts

Salt and pepper to taste

Directions:

1. Preheat your oven to 400 degrees.

2. Cut off both ends of the spaghetti squash and stand it on end. Slice it in half from top to bottom. You’ll need a sharp knife and an abundance of caution to do this. Use a sturdy spoon or ice cream scoop to remove the seeds and insides, as you would for a pumpkin.

3. Top a sheet pan with parchment or foil (or neither if you oil the pan) and place the squash halves on it with the cut sides down. Bake at 400 degrees for 30 to 40 minutes or so, until they feel somewhat soft when squeezed.

4. While the squash is baking, toast the chopped walnuts in a dry sauté pan over low heat while stirring constantly. Remove them to a dish but save the pan for step 6.

5. When the squash halves are finished baking, remove them from the pan and turn them cut-side up to cool. When they are cool enough to handle, use a fork to scrape out the strands into a bowl.

6. In your sauté pan, heat the oil and then add the garlic. Cook on medium heat for a minute or two, until just beginning to brown. Add the spinach, pepper flakes and lemon zest. Cook and stir until the spinach is wilted and barely tender, just a couple of minutes.

7. Add the spaghetti squash strands to the pan and briefly heat through.

8. Gently stir in the diced tomato. Add salt and pepper to taste.

9. Top with toasted walnuts.

Wendy Andresen lives in Camden with her husband, Ray; her Sheltie, Sunshine; and her bunny, Rustle. She welcomes responses to her column at wendyandrayzer@yahoo.com.

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