By Martha Rose Shulman
- Total Time
- 2 hours (includes 1½ hours unsupervised baking for the squash)
- Rating
- 4(425)
- Notes
- Read community notes
I played around with a number of ideas for this spaghetti squash on a bed of spinach. In one recipe test I mixed some pesto into the spaghetti squash; that tasted good but it wasn’t very pretty. I was sad to lose the bright color of the squash – plus you might not have pesto on hand -- so I decided not to fiddle too much with the sautéed squash and to go for a nutty accent, drizzling walnut oil and sprinkling chopped walnuts over the finished dish. Spaghetti squash has great texture but a rather bland flavor, so feel free to try other robust seasonings.
Featured in: Skillet Vegetables for Hanukkah
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Ingredients
Yield:Serves 6
- 1spaghetti squash, about 3 pounds
- 3tablespoons extra virgin olive oil
- 2plump garlic cloves, minced
- Salt
- 112-ounce bag (or box) baby spinach, rinsed
- 2tablespoons bread crumbs
- Lots of freshly ground pepper
- 1teaspoon sumac (optional)
- ¼cup freshly grated Parmesan (more to taste)
- ¼cup chopped walnuts (more to taste)
- 1tablespoon walnut oil
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
212 calories; 15 grams fat; 3 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 5 grams polyunsaturated fat; 17 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 6 grams protein; 716 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Heat oven to 375 degrees. Pierce spaghetti squash in several places with a sharp knife. Cover a baking sheet with foil and place squash on top. Bake 1 to 1½ hours, until squash is soft and easy to cut into with a knife. Remove from oven and allow to cool until you can handle it, then cut in half lengthwise and allow to cool some more. Scoop out seeds and discard. Scoop out flesh and place in a bowl. Run a fork through to separate the spaghetti-like strands.
Step
2
Heat 1 tablespoon olive oil over medium-high heat in a heavy 12-inch skillet. Add half the garlic and as soon as it begins to sizzle and smell fragrant add spinach. It should wilt quickly in the liquid left on leaves after washing. Add salt to taste and toss in pan (tongs are a good tool for this) until all spinach has wilted, 2 to 3 minutes. Place a strainer or colander in the sink and drain spinach. Allow to drain while you sauté spaghetti squash.
Step
3
Wipe skillet and heat again over medium-high heat. Add remaining olive oil and breadcrumbs. When breadcrumbs are crisp, after about 1 minute, stir in remaining garlic, stir for a few seconds, until fragrant, and add spaghetti squash and salt to taste. Toss together over medium-high heat until the squash is infused with oil and breadcrumbs are beginning to color, 5 to 8 minutes. Add sumac if using and lots of freshly ground pepper. Taste and adjust seasoning. Remove from heat.
Step
4
Arrange spinach on a platter. Top with squash. Sprinkle Parmesan and walnuts over squash and drizzle on walnut oil. Serve hot.
Tip
- Advance preparation: You can wilt the spinach hours or even a day ahead (refrigerate overnight and reheat in the pan). The baked spaghetti squash will keep for 4 days in the refrigerator.
Ratings
4
out of 5
425
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Cooking Notes
Mark R
This is really good, and fun to cook (you just need a spare couple of hours earlier in the day to bake and scoop out the squash, but it's almost entirely unattended time). I substituted lemon zest for the (optional) sumac, and pecans for the walnuts (did not use the walnut oil). Next time I will also significantly increase the amount of breadcrumbs (2-3x), and reduce the amount of garlic by about a half. Rather than serving this on a platter, plate this individually for a pretty presentation.
Diane
I split the squash and removed seeds before baking. I think baking time could be reduced as the squash became quite soft in an hour's bake. Added fresh chopped parsley at end but it was still on the bland side. More salt and pepper. Lemon zest would enhance, maybe za'atar instead of sumac, maybe some onion or chives or other fresh herbs on top.
B
Don't skip the walnut oil. It adds a delightful flavor note.
Diane
I've always removed seeds from any kind of squash before baking!
Bob S
Awesome as is. Second time used chard from the yard instead of spinach, half and half breadcrumbs and panko, romano swapped for parmesan. Even better. The walnuts are a must.
susan
This is INSANELY good! Used sumac which I love. Delish.
Kathy R.
A delicious meal! I added julienned fennel with the garlic, before adding the spinach. It added a subtle, fragrant flavor.
lori
I added vegan feta on the top and I also roasted the walnuts. I put it in the oven before serving to melt the cheese.
amie
Used kale in place of spinach, and za’atar in place of sumac, because that’s what I had. I was not familiar with za’atar but it was very tasty in this dish, warm and compelling? I will try it again.
Hiliday Hannah
I had some Swiss chard that needed to be eaten, so I used it instead of spinach. The nutty salty flavor of the greens worked beautifully with the walnuts and the parmigiano. I actually didn’t even use garlic. I premade everything and later layered it in a Pyrex dish; later heated it on 425 and served with sprinkled sumac a little bit of green zaatar with oregano and the cheese and nuts. It was absolutely fantastic, and I cannot wait to make it again.
Salty
This was great. I had a medium sized spaghetti squash that I could fit in my air fryer whole. This recipe was a perfect odds and ends recipe for us and the outcome was pleasantly surprising.
Molly Svoboda
I added chili oil to the squash before putting it in the over and reduced the bake time / roasting at 400.I also mixed in goat cheese to the squash at the end! Served with Chicken:)
Christine
A delish way to prepare spaghetti squash. I just about doubled the bread crumbs and would likely double that amount the next time that I make the recipe. I didn’t have it sumac or walnut oil; I don’t think the recipe really missed either ingredient.
lily
Personally I prefer kale to spinach and this was just a delicious with the kale subbed in
Stacey H
This was ok. I was excited reading the notes--mostly raves! Maybe my sumac is old, because I did get a hint of lemony flavor here & there. I used a mix of kale and spinach cuz I had to finish the kale or it would go bad. Don't think that was the issue. Maybe I'll try za'atar next time. I always cut the Spaghetti Squash in half, scoop out the seeds, brush with a bit of oil and s/p. Roast cut side down at 400 for 20 minutes or so. Never have I had to roast Spaghetti Squash for more than 30min.
Ann
This is one of those recipes where the end result is far greater than the sun of its parts. Add a fresh chili to the spinach if you like spicy. It is very good. Use frozen spinach if you need to. It comes out amazing!Sautée a thinly sliced onion before adding the breadcrumbs. Make sure you cook it (the onion) hot and fast. I tried walnuts, pine nuts, and toasted pumpkin seeds. The pumpkin seeds were far and away everyone’s favorites!
Hiliday Hannah
I had some Swiss chard that needed to be eaten, so I used it instead of spinach. The nutty salty flavor of the greens worked beautifully with the walnuts and the parmigiano. I actually didn’t even use garlic. I premade everything and later layered it in a Pyrex dish; later heated it on 425 and served with sprinkled sumac a little bit of green zaatar with oregano and the cheese and nuts. It was absolutely fantastic, and I cannot wait to make it again.
Nan
Cut squash in half across instead of lengthwise, scoop out seeds and cook in microwave for about 15 minutes, depending on size. Strands come out better cut this way, and Microwave is much faster than oven roasting.
shauna
Missing something, and I did make with Sumak. Perhaps could use a squeeze of lemon or more sumak.
emily c
I’ll add this to my repertoire and toy around with it to improve it, it needs something, even though I already took the liberty of adding oyster mushrooms in a red wine balsamic reduction to the dish. Subbed olive oil and sunflower seeds due to nut allergy, next time I’ll try toasted sesame oil and maybe adding it a flavorful sausage. I also think this would be good as a side along a nice piece of fish or scallops. Creative, and I enjoyed it nonetheless.
kerry
this was pretty good even with frozen spinach. I would probably toast the garlic longer and also toast the walnuts a bit!
amie
Used kale in place of spinach, and za’atar in place of sumac, because that’s what I had. I was not familiar with za’atar but it was very tasty in this dish, warm and compelling? I will try it again.
gibby
I tried this even though I feared it would be boring. It wasn't! I'm glad I took someone's suggestion to substitute za'atar for sumac, and used the walnuts and oil. Healthy (especially since I cut the olive oil down, as I generally do) and tasty--the za'atar giving it a nice flavor. I'll make this again for sure.
Catherine
Easy and delicious. I took the advice of one of the other notes and cut the squash in half (plus sprayed it with olive oil) before roasting. This was an easy way to see that the squash was done. I also reversed it, putting the sautéed spinach on top of the sautéed spaghetti squash. Topped with lemon zest and really good quality parmigiana reggiano. Yum!
lori
I added vegan feta on the top and I also roasted the walnuts. I put it in the oven before serving to melt the cheese.
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