Description
This Simple Spring Spaghetti Squash Skillet Recipe is a light, flavorful, and nutritious vegetarian meal perfect for a healthy dinner. Roasted spaghetti squash strands are sautéed with fresh spring vegetables like zucchini, cherry tomatoes, and spinach, then finished with Parmesan cheese, fresh basil, and a hint of lemon juice for brightness. It’s a gluten-free, low-calorie dish that makes a vibrant main course full of seasonal flavors.
Ingredients
Scale
Squash
- 1 medium spaghetti squash
- 2 tablespoons olive oil
Vegetables & Flavorings
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 zucchini, diced
- 1 cup cherry tomatoes, halved
- 1 cup baby spinach
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- 2 tablespoons chopped fresh basil
- Juice of 1/2 lemon
Cheese
- 1/4 cup grated Parmesan cheese
Instructions
- Roast the Spaghetti Squash: Preheat your oven to 400°F (200°C). Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the halves cut-side down on a baking sheet. Roast in the oven for 35 to 40 minutes, until the flesh is tender and can be shredded easily with a fork. Let the squash cool slightly before scraping out the strands.
- Sauté the Aromatics: Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3 to 4 minutes until softened. Add the minced garlic and cook for an additional 30 seconds to release its aroma, being careful not to burn it.
- Cook the Vegetables: Stir in the diced zucchini and cook for 3 to 5 minutes until it becomes tender but still slightly crisp. Then add the halved cherry tomatoes and cook for another 2 to 3 minutes until they soften slightly.
- Combine Spaghetti Squash and Spinach: Add the shredded spaghetti squash strands to the skillet along with the baby spinach, salt, black pepper, and red pepper flakes if using. Toss everything together and cook for 2 to 3 minutes more until the mixture is heated through and the spinach is wilted.
- Finish with Cheese and Herbs: Remove the skillet from heat and stir in the grated Parmesan cheese, chopped fresh basil, and the juice of half a lemon. Mix well to combine all flavors. Serve the dish warm for a delightful spring-inspired meal.
Notes
- For added protein, stir in cooked chickpeas, shredded chicken, or sautéed shrimp before adding the cheese and herbs.
- This recipe is versatile and works well with other spring vegetables like asparagus or peas for variation.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- To make this dish vegan, omit the Parmesan or substitute with a vegan cheese alternative.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
