Spaghetti Squash Bake with Spinach and Tomatoes

Spaghetti Squash Bake with Spinach and Tomatoes
Votes: 1
Rating: 5
You:
Rate this recipe!
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This beautiful dish is full of flavor and pairs wonderfully with your favorite meats or can stand alone as a vegetarian entree.
Servings Prep Time
6 people 15 minutes
Cook Time
30 minutes
Servings Prep Time
6 people 15 minutes
Cook Time
30 minutes
Spaghetti Squash Bake with Spinach and Tomatoes
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
This beautiful dish is full of flavor and pairs wonderfully with your favorite meats or can stand alone as a vegetarian entree.
Servings Prep Time
6 people 15 minutes
Cook Time
30 minutes
Servings Prep Time
6 people 15 minutes
Cook Time
30 minutes
Ingredients
Servings: people
Units:
Instructions
  1. Preheat the oven to 350 degrees
  2. Poke holes in the spaghetti squash and bake for 45 minutes until soft to the touch
  3. Let the squash cool, cut in half length-wise and scoop out the seeds
  4. Use a fork to scrape the squash strands (spaghetti) out of the skin
  5. Cut the tomatoes in half, chop the onion and garlic
  6. Remove any tough stems from the spinach leaves
  7. Heat the olive oil in a large sauté pan and add the onion. Sauté for 5 minutes or until soft
  8. Add the tomatoes, salt and pepper to the pan and cook until soft - about 5 minutes
  9. Add the chopped garlic to the pan and cook for 30 seconds or so
  10. Add the spinach and basil to the pan and sauté until soft - 5-8 minutes. Sprinkle with salt and pepper
  11. Add the squash strands and sauté until hot
  12. Add the ricotta cheese
  13. Sauté until all the ingredients and flavors have melded. About 5 minutes and add the parmesan cheese
  14. Place the squash mixture into a casserole pan that you have coated with cooking spray and sprinkle the sharp cheddar cheese over the top
  15. Bake the dish until it's hot and bubbling - between 15 and 20 minutes
  16. Serve as a delicious vegetarian lunch, or with your favorite meat or fish. Enjoy!
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