Spaghetti squash is really versatile, and I absolutely can’t get enough of the crunchy texture. Mix that with a bunch of colorful veggies, and you have this vegetarian dinner. Tomatoes, red peppers and spinach even make it a bit festive for the holidays.
There’s only about one hour standing between you and this healthful dinner, so you can plan it for any weeknight. Also, the flexibility of veggies is up to you. Maybe you want to add mushrooms or other bell peppers. Go ahead … I’m not going to stop you.
Also, skip the cheese and make it Whole30 friendly and even vegan! Perfect for a Meatless Monday, Tuesday or any ol’ day.
Veggie-Packed Spaghetti Squash
1 spaghetti squash
1 red bell pepper
5 ounces baby spinach
1 pint grape tomatoes
Feta cheese (optional)
Preheat oven to 375 degrees F. Cut squash in half, lengthwise and remove seeds. Place face up on a foil-lined baking sheet and brush with olive oil and season with salt and pepper. Bake for 40 minutes.
While squash is baking, thinly slice onion and red bell pepper. Rinse tomatoes. Add 2 tablespoons olive oil to a large skillet over high heat. Add onion and bell pepper and sauté for 10 minutes, until vegetables are cooked through and onion starts to brown. Reduce heat and add spinach into the pan. Stir until spinach starts to wilt. Empty vegetables into a bowl and set aside.
Heat another 1-2 tablespoons olive oil in skillet over medium low. Add in cherry tomatoes and sauté for 2-3 minutes. Using a fork, scrape spaghetti squash into the pan. Stir in onion, pepper and spinach, mixing all together. Squeeze in juice of 1 lemon and adjust seasoning.
Garnish with feta cheese, if desired, and an extra drizzle of olive oil. Serve.