Garlic Parmesan Spaghetti Squash With Spinach

5 from 2 votes

Garlic Parmesan Spaghetti Squash With Spinach

Make this bright and zesty garlic parmesan spaghetti squash with spinach and lemon for a delicious low-calorie dinner.

Servings servings

Prep Time 10

Cook Time 50

Total Time 1

Equipment

Large frying pan

Ingredients

1 large spaghetti squash roasted
1 tablespoon olive oil
1 teaspoon minced garlic
10 ounces baby spinach
¼ teaspoon ground sage
1 pinch salt
3 tablespoons grated parmesan cheese
1 medium lemon juiced

US Customary - Metric

Instructions

First, prepare the spaghetti squash noodles according to the method outlined by Love and Lemons (linked in notes). This will take about 40 minutes.
While the squash is in the oven, add olive oil and garlic to a large frying pan over medium-low heat. Cook until fragrant, about 1 to 2 minutes.
Next, add the spinach to the pan in batches and sauté until wilted, about 8 to 10 minutes total. Season with ground sage and salt, stir to combine, and set aside.
Once the spaghetti squash is tender, transfer the cooked squash to a large mixing bowl. Add the sautéed spinach, grated parmesan cheese, and lemon juice and stir to combine.
Adjust salt to taste and serve. You can serve the squash in bowls, or transfer it back to the empty spaghetti squash shells for a unique presentation.

Notes

Spaghetti squash sizing: One large spaghetti squash (about the size of a loaf of sliced bread) will yield about 2 servings. You can also use 2 small spaghetti squashes for this recipe. Choose whatever looks the freshest at the grocery store.

Roasting spaghetti squash: We don't mess with perfection, which is why we follow this method by Love and Lemons for roasting spaghetti squash! Start here and combine the "noodles" with the spinach, lemon, and grated parmesan.

Serving suggestions: This cheesy garlic parmesan spaghetti squash goes great with a side of garlic bread or fresh Italian bread and dipping oils. You can also pair it with a fresh salad for a super healthy meal.

Scaling: This recipe is very easy to scale if you’re cooking for a larger crowd, for the holidays or a fancy dinner party. Just make sure to use a large enough sauté pan when cooking the spinach.

Storing & reheating: Store leftover spaghetti squash in an airtight container in the fridge for up to 3 days. Reheat in the microwave for about 1 to 2 minutes per serving, stirring halfway through. Or, heat in a frying pan over medium-low heat until warmed through, stirring occasionally, about 5 to 8 minutes.

Author: Nicole and Alex

Calories: 294kcal

Course: Dinner, Main Course

Cuisine: American

Keyword: garlic, healthy, lemon juice, lighter dishes, olive oil, parmesan, sage, salt, spaghetti squash, spinach, vegetarian

Nutrition