Description
Discover delicious spaghetti squash dinner ideas to add variety to your meals. From savory bakes to flavorful stir-fries, get inspired to cook with this versatile vegetable!
Ingredients
- Spaghetti squash, 1 medium (about 2-3 lbs or 900-1350 g)
- Olive oil, 2 tablespoons (30 ml)
- Salt, 1 teaspoon (5 g)
- Black pepper, 1/2 teaspoon (1 g)
- Garlic, 2 cloves, minced
- Feta cheese, 1/2 cup crumbled (50 g)
- Fresh basil, 1/4 cup chopped (15 g)
- Cherry tomatoes, 1 cup halved (150 g)
- Baby spinach, 2 cups (60 g)
- Red bell pepper, 1 small, sliced
- Crushed red pepper flakes, 1/4 teaspoon (0.5 g)
- Optional: Grilled beef strips, 1 piece (about 8 oz or 225 g)
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and remove the seeds.
- Drizzle each half with 1 tablespoon of olive oil.
- Season with salt and black pepper.
- Place the squash halves cut-side down on a baking sheet.
- Roast in the oven for 40-45 minutes until tender.
- Let the squash cool for a few minutes.
- Use a fork to scrape the squash flesh into strands.
- Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the minced garlic and sauté for 1 minute.
- Add the sliced red onion and cook until soft.
- Stir in the cherry tomatoes and cook for 3-4 minutes.
- Add the baby spinach and cook until wilted.
- Toss in the spaghetti squash strands and mix well.
- Sprinkle with crushed red pepper flakes.
- Stir in the grated Parmesan cheese.
- Remove from heat and add the chopped fresh basil.
- Serve as is or top with sliced grilled chicken breast, if using.
- Adjust seasoning with more salt and pepper if needed.
Notes
- For a more intense flavor, consider using roasted garlic instead of minced.
- Sprinkle toasted pine nuts or chopped almonds for added crunch.
- Mix in cream cheese or Greek yogurt for a creamier texture.