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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

  1. 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.

  2. 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.

  3. 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.

  4. 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.