Name: Spaghetti Squash with Cherry Tomatoes and Spinach
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 1 medium spaghetti squash; Extra-virgin olive oil; Salt and pepper; 1 heaping cup cherry tomatoes; 1 teaspoon sugar; 1 tablespoon butter; 2 packed cups baby spinach; 2 tablespoons chopped fresh basil

Spaghetti Squash with Cherry Tomatoes and Spinach is a super healthy low carb side. Toss with fresh basil for extra flavor.

Spaghetti Squash with Cherry Tomatoes and Spinach in a bowl.

If cooked right, spaghetti squash is a wonderful substitute for pasta. Cook it just until the strands are tender. If you overcook it, the texture will be too soft and maybe even mushy.

This is a simple side dish with added sweetness from cherry tomatoes. The tomatoes are cooked in a skillet until they start to burst which brings out their sweetness. The sweetness is further increased with just a little sugar. You can omit the sugar if you wish.

Spaghetti Squash cooked with tomatoes an spinach in a bowl.

How To Cook Spaghetti Squash

Cut the squash in half lengthwise. Note: It’s very hard to cut through a spaghetti squash so use a very sharp knife and be careful. Scoop out the seeds.
Drizzle with olive oil and season with salt and pepper. Place cut side down on a baking sheet and bake for 35 to 45 minutes. Cooking time will vary based on size of the spaghetti squash.
Let cool some and then use a fork to scrape out the strands.

Recipe Tips

Leave the sugar out if you want to keep it strictly low carb or use a little sugar substitute.
Add some grated Parmesan cheese for a little extra flavor.
To make the spaghetti squash easier to cut, first cut away a small slicer from the bottom so that the end has a flat surface. Then stand it upright. It should be stable. Place a sharp knife on top and cut down through the squash.

How To Serve

Add diced cooked chicken or grilled shrimp to make it a meal or serve it as a side for fresh pork, chicken, or steak.

Storage

Leftovers will keep for 3 to 4 days in an airtight container in the refrigerator.

More Spaghetti Squash Recipes

Tuscan Chicken Spaghetti Squash
Low Carb Spaghetti Pie
Spaghetti Squash with Spicy Meat Sauce
Spaghetti Squash Jambalaya

Spaghetti Squash with Cherry Tomatoes and Spinach

Spaghetti Squash with Cherry Tomatoes and Spinach is a super healthy low carb side. Toss with fresh basil for extra flavor.

Course Side Dish

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Servings 4

Ingredients

1 medium spaghetti squash
Extra-virgin olive oil
Salt and pepper
1 heaping cup cherry tomatoes
1 teaspoon sugar
1 tablespoon butter
2 packed cups baby spinach
2 tablespoons chopped fresh basil

Instructions

Preheat oven to 400 degrees F.
Cut spaghetti squash in half lengthwise and scoop out and discard the seeds.
Drizzle inside of squash with olive oil and season with salt and pepper.
Place cut side down on a rimmed baking sheet.
Bake for 35 to 45 minutes.
Flip squash over and let cool. Use a fork to fluff the strands and remove them from the sides of the squash.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add tomatoes and cook for 1 minute of until starting to blister. Sprinkle sugar on them and season with salt and pepper.
Add butter to the skillet. When melted add the spaghetti squash and spinach. Sauté for 1 to 2 minutes.
Season with salt and pepper. Remove from heat and sprinkle with basil.