Long before zucchini noodles (AKA zoodles) were a trendy health food, there was spaghetti squash. And seasonally speaking, it makes way more sense as a pasta substitute during fall and winter. Plus, it’s super easy to make and doesn’t require a fancy gadget. You just bake the squash and then scoop out the stringy meat. Top it with this yummy tomato, garlic, and spinach mixture and some herbs and Parmesan cheese, and you’ve got an amazing, easy meal for cozying up on cold winter weeknights. You could also serve it as a side alongside meat or tofu.
Ingredients
Directions
- Preheat oven to 375 F. You may want to place the whole squash inside of the oven during the preheat phase for ease while cutting.
- Once oven reaches proper temperature, cut squash down the middle to produce two equal halves.
- Lightly grease baking sheet and remove the seeds inside both halves.
- Place squash on baking sheet insides down, rind up. Allow squash to bake for 35 minutes.
- While squash is baking, add olive oil and chopped onion to pan. Sauté for approximately 3 minutes or until golden brown.
- Add minced garlic and spinach, and stir until soft.
- Add in the tomatoes and gently stir. Turn off stove once tomatoes are warm.
- Remove squash from oven and allow to cool for 5 minutes. Using a fork, scrape the insides of the squash from top to bottom and allow spaghetti-like insides to fall into serving bowl.
- Add tomato, garlic, and onion mixture. Season with rosemary and thyme. Mix together, and add grated parmesan. Serve warm.