Spinach and Spaghetti Squash Spaghetti

A quick, delicious vegetarian meal that can be thrown together on a busy weeknight, providing you already have some spaghetti squash roasted and scraped into noodles waiting in the fridge, which I usually do. Adding some store-bought sauce (mine is from Trader Joe’s) and a couple handfuls of fresh spinach completes a tasty, filling meal.

Spinach and Spaghetti Squash Spaghetti

Drizzle 1-2 tablespoons olive oil into a large skillet over medium heat

Toss in roasted spaghetti squash* “noodles” and stir occasionally until hot.

In the meantime, cut fresh spinach into ribbons, you’ll want about one handful per person.

Toss into the skillet with the squash and stir a bit to wilt. Sprinkle generously with salt and pepper. (Remember that squash needs more salt than noodles to be truly savory.) Pour in enough sauce to cover your noodles and spinach well, stir for a minute or three until heated through, and dish up onto your plate. Top with grated Parmesan and fresh cracked pepper.

Enjoy!

*If you do not already have a roasted spaghetti squash in the fridge, you’ll need to preheat the oven to 350 degrees and slice the squash in half vertically. Scoop out the seeds and strings and place cut-side down on a rimmed baking sheet. Pour in about a cup of water, enough to cover the bottom about 1/2″ deep, and bake, undisturbed, for 30-40 minutes. When cooled drag a fork the length of the inside of the squash to release the noodles. Freezes well. Keeps in the fridge about a week.