Spaghetti Squash with Spinach Sauce

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spaghetti squash with sauce

What’s Up, Hungry People!

Today, I want to share a recipe that has become a staple in my kitchen: Spaghetti Squash with Spinach Sauce. Trust me when I say this dish is a game-changer, both in terms of flavor and versatility. Plus, it’s incredibly budget-friendly!

Now, I’ve cooked spaghetti squash countless times, and let me tell you, it’s not just easy on the wallet but also surprisingly abundant! I mean, you won’t believe how many meals you can whip up from just one squash. Half of it alone was enough to satisfy my boyfriend and me with a hearty meal, while the other half was perfect for packed lunches throughout the week.

Over the years, I’ve experimented with various seasonings, and my top pick for enhancing the flavors of spaghetti squash is garam masala. This incredible Indian spice blend combines cumin, cardamom, nutmeg, cinnamon, coriander, cloves, and black pepper. It works wonders in balancing out the sometimes overwhelming squash taste, especially when paired with a spinach “pasta sauce.” Trust me, this simple dish will have your taste buds dancing, and your friends begging for the recipe!

Here’s What You’ll Need

ingredients for spaghetti squash
  • Spaghetti squash: The main ingredient that forms the base of the dish, providing a healthy and low-carb alternative to pasta.
  • Spinach: Adds vibrant color, flavor, and essential nutrients to the dish.
  • Butter: Used for sautéing the spinach, adding richness and flavor to the sauce.
  • Cherry tomatoes: Provide a burst of sweetness and a pop of color to the spinach sauce.
  • Orange bell pepper: Adds a mild and slightly sweet flavor, as well as a contrasting color to the dish.
  • Garlic: Enhances the overall taste and aroma of the dish with its distinct flavor.
  • Garam masala: Aromatic spice blend that adds warmth and depth of flavor to the spaghetti squash.
  • Salt & pepper: Seasonings that help to enhance and balance the flavors in the dish.
  • Grated Parmesan: Garnish that adds a savory and nutty flavor to the final presentation of the dish.

Let’s Get Started

pepper on vine

Speaking of ingredients, this week, I stumbled upon a treasure trove of nearly ripe cherry tomatoes and a sizeable orange pepper hiding in my garden. Naturally, I couldn’t resist incorporating them into this garden-inspired meal.

There’s a certain sense of pride when you harvest your own vegetables and transform them into something truly delicious. Although I’m eagerly waiting for the day I have a spacious garden instead of just a few hanging planters on my balcony, every little homegrown addition makes a difference.

homegrown peppers and tomatoes

To prepare the sauce, I destemmed the cherry tomatoes and roughly chopped half of the bell pepper before placing them into a cup, ready for blending. It’s funny how there’s a twinge of reluctance when you have to chop up veggies you grew from tiny seeds. Ah, the bittersweet moments of culinary self-sufficiency!

chopped peppers and tomatoes in blender

Now, let’s get back to the star of the show—the spaghetti squash. I recommend poking some holes into the squash using a sharp knife. While some recipes suggest cutting the squash in half before roasting, I find that this method doesn’t do justice to the squash. Instead, I prefer baking it whole at 400°F for around 40 minutes to an hour.

spaghetti squash with holes

You’ll know it’s ready when a knife glides effortlessly through the flesh, signaling its tenderness.

scraping out spaghetti squash

Once the squash has cooled slightly, use a large spoon or tongs to remove all the seeds and stringy bits from the center. Then, grab a fork and hold the squash securely with a hot pad. Start scraping the inside of the squash with the fork, and you’ll see the natural stringy strands beautifully unravel. It’s an incredibly satisfying process!

fork to scrape out squash

Half of a squash filled up my entire serving tray, so I decided to enjoy half of it that night with the spinach sauce while reserving the other half for delightful snacks and weekday lunches.

spaghetti squash in bowl

While the squash cools further, let’s prepare the spinach sauce. Begin by sautéing the spinach in a few tablespoons of butter until it wilts.

wilting spinach
spinach in pan
sauting spinach

Add a tablespoon or two of garlic, and continue sautéing until most of the moisture from the butter has evaporated. Then, transfer the wilted spinach to the blender cup, along with the orange pepper and cherry tomatoes.

blending spinach sauce

Blend the mixture until smooth, allowing it to retain a slightly chunky texture to showcase the vibrant colors from the pepper and tomatoes. Don’t forget to add a pinch of salt and pepper, and give it a quick stir.

blended spinach sauce

Now, heat another tablespoon of butter or oil in a skillet, and add the spinach sauce to heat through. Brace yourself—the aroma that fills your house at this stage is nothing short of incredible!

spinach sauce in pan
simmering spinach sauce

Finally, pour the luscious sauce over the strands of spaghetti squash and sprinkle it with a pinch of Parmesan cheese. The marriage of flavors and textures is simply divine.

Helpful Tips to Making Spaghetti Squash

  • Roasting the spaghetti squash: Pierce the squash before roasting to prevent it from bursting. Roast until it easily cuts with a knife.
  • Cooling the squash: Allow the roasted squash to cool for about 10 minutes before handling to avoid burns.
  • Sautéing the spinach: Sauté spinach in butter until completely wilted for a tender texture and added flavor.
  • Blending the spinach sauce: Pulse the sautéed spinach, cherry tomatoes, and orange pepper in a blender or food processor until smooth with some texture for a well-incorporated sauce.
  • Heating the sauce: Heat the spinach sauce in the same sauté pan for a quick and even warming.
  • Removing seeds and stringy bits: Use a spoon or tongs to gently remove the seeds and stringy parts from the center of the cooked squash.
  • Scraping the squash: With a fork, scrape the inside of the squash to create spaghetti-like strands for serving.
  • Tossing with garam masala: Evenly distribute the garam masala across the squash strands for a balanced and aromatic flavor.
  • Seasoning with salt and pepper: Sprinkle salt and pepper over the spaghetti squash to enhance the overall taste and seasoning.
  • Garnishing with Parmesan: Finish the dish by sprinkling grated Parmesan cheese on top for a delightful, savory touch.
  • Serve immediately: Enjoy the dish while it’s hot and fresh for the best taste and texture.
spinach sauce on spaghetti squash

I must admit, this is hands down the best spaghetti squash I’ve ever tasted.

I recall my mom making spaghetti squash back when I was in high school, and I remember thinking it was the most unappetizing thing ever. Well, it turns out my mom just wasn’t the best cook when it came to squash (Sorry, Mom!). However, when I finally ventured to make spaghetti squash on my own, I was pleasantly surprised by how simple it was. Moreover, being able to handpick (and grow) the additional ingredients made the experience even more enjoyable.

spaghetti squash recipe

So, Hungry People, I encourage you to give this Harvest Delight a try. You’ll be amazed at how a humble spaghetti squash can be transformed into a mouthwatering, garden-inspired meal with just the right blend of spices and fresh ingredients. It’s a delicious way to celebrate the joys of homemade cooking without breaking the bank.

Until next time, happy cooking and happy eating!

spaghetti squash recipes

Spaghetti Squash with Spinach Sauce

The Starving Chef
Spaghetti squash with garam masala, served with a flavorful spinach sauce and topped with Parmesan cheese.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dinner, Summer
Cuisine Backyard Cooking, Vegetarian
Servings 8

Ingredients
  

  • 1 spaghetti squash
  • 3 cups spinach
  • 3 tablespoons butter
  • ½ cup cherry tomatoes chopped
  • ¼ cup orange bell pepper chopped
  • 2 tablespoons garlic minced
  • 1 tablespoon garam masala
  • salt & pepper to taste
  • grated Parmesan to taste

Instructions
 

  • Preheat the oven to 400°F. Use a sharp knife or skewer to pierce the spaghetti squash several times.
  • Line a baking sheet with parchment paper and place the squash on it. Bake the squash for 40-50 minutes or until it cuts easily with a knife.
  • Let the squash cool for about 10 minutes.
  • Wash and chop the orange pepper, cherry tomatoes, and spinach.
  • In a sauté pan, melt 2 tablespoons of butter and sauté the spinach until completely wilted.
  • Add the minced garlic to the pan and stir until the garlic is just beginning to brown and the moisture from the butter has almost completely evaporated.
  • Transfer the sautéed spinach to a food processor or blender. Add the cherry tomatoes and orange pepper. Pulse a few times until the sauce is smooth with few chunks.
  • In the same sauté pan, melt the remaining tablespoon of butter and pour in the sauce. Stir until heated through.
  • With an oven mitt or hot pad, hold the squash carefully in one hand and use tongs or a spoon to remove the seeds and stringy bits from the center cavity of the squash.
  • While still holding the squash, use a fork to scrape alongside the inside of the squash skin to remove the stringy "noodles" from inside the squash.
  • Toss the spaghetti squash with the garam masala until it is evenly distributed across all the strings. Sprinkle with salt and pepper to taste.
  • Serve the spaghetti squash immediately with the spinach sauce and garnish with Parmesan cheese. Enjoy!
Keyword garam masala, spinach, squash
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