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Spaghetti Squash with Roasted Tomatoes and Spinach

Sharon Muse


Get ready for pasta night 2.0! Whether you are gluten free for health reasons or trying to eat more whole foods, pasta night just got healthier with spaghetti squash.  Spaghetti squash is really trendy right now and for good reasons. It makes a great low carbohydrate side dish or you can top it any way you would pasta. In addition to it being low in carbs, it also contains a fair amount of fiber.

While we know it isn't always easy to get key vitamins and minerals from your food, spaghetti squash can help you get there. It contains vitamins A, C, and B-6, and it also has a lot of minerals that our bodies need; the main one being manganese. We only need manganese in small doses, but this mineral plays a big role in the production of healthy bones, tissues and sex hormones. It also plays a role in our metabolism, the regulation of blood sugar, absorption of calcium and the functioning of the nervous system.

Yes, this dish is healthy but it tastes amazing! We chose to top it with roasted tomatoes, spinach, garlic and we think it might just be better than real pasta!

Servings: 2


1 Large Spaghetti Squash or 2 small

4 good handfuls of Fresh Spinach

1 pint of Grape Tomatoes

2 Tablespoon plus 1 teaspoon Olive Oil

2-3 cloves of minced Garlic

Fresh Basil

Nutritional Yeast

Crushed Red Pepper (optional)


1.) Preheat your oven to 400°F (about 200°C) and line 2 sheet pans with foil or parchment paper.

2.) Take your spaghetti squash and cut off the top and bottom. Cut the squash in half long ways and Run a knife around the inside of the squash to cut the seeds out. Then cut the squash into half circles. Drizzle 1 tablespoon of olive oil over the baking sheet and then spread the cut squash over the olive oil to make sure they are coated. Sprinkle with salt and pepper. Flip them over and repeat so that each piece is coated with oil and sprinkled with salt and pepper.

3.) Cut grape tomatoes in half and place on the other sheet pan. Drizzle 1 tablespoon of olive oil and sprinkle with salt and pepper and stir to coat all of the tomatoes.

4.) Place the squash and tomatoes in the oven and roast. After 15 minutes rotate the position of each pan. Roast for an additional 15 minutes or until the squash and tomatoes are tender.

5.) While the squash and tomatoes are roasting, place 1 teaspoon of olive oil in a skillet over medium-high heat. Place 2 cloves of minced garlic and saute until fragrant, about 1 minute. Add the spinach stirring to wilt and remove from heat. 

6.) Add roasted tomatoes to the spinach and garlic mixture and combine. Once the squash is cool enough to handle use a fork to pull the squash apart into spaghetti-like strands. Add them to the skillet and combine until heated through. Discard the skin.

7.) Sprinkle the top with nutritional yeast and fresh basil and enjoy!