Spaghetti Squash with Spinach and Roasted Garlic

Spaghetti squash with roasted garlicThe first time I ever had spaghetti squash I was less than thrilled. I was told “it tastes just like spaghetti.” Nope, it definitely does not. It basically tastes like crunchy water. The shape is spaghetti-like, but the texture and flavor are quite different. If you make spaghetti squash with regular marinara, you’re probably in for a disappointment. If you make this spaghetti squash, you’re in for a real treat! The squash absorbs all the wonderful flavors of the leeks and transforms into a delicious main dish or side.

spaghetti squash
Look for a medium to small size squash, otherwise it’s impossible to cut in half
Find your sharpest chef's knife and hack that baby in half
Find your sharpest chef’s knife and hack that baby in half
scoop out the sides, don't worry if it's not perfect
Scoop out the seeds, don’t worry if it’s not perfect

Why spaghetti squash? Because it’s fun, it’s in season, and it is super low carb. Not that I follow a low carb diet, (like ever) I just like to experiment and try different things. If you are following a low carb diet or doing the paleo thing, give this recipe a try! Just for a little number comparison, a one cup serving of regular spaghetti has 43 grams of carbohydrate, while a one cup serving of spaghetti squash only has 7 grams of carbohydrate. The other veggies in the dish contribute minimal carbs, with the exception of the garbanzo beans. If you are serving this as a side dish, you could go bean-less. For a main dish I like to keep them as a good source of vegetarian protein and iron.

roasted garlic
Chop off the top, hit it with some olive oil and salt and pepper, and wrap it in tin foil
When its done it should spread like butter
When its done it should spread like butter

The roasted garlic is one of my favorite parts of this dish. It cooks right along side the spaghetti squash so there is no extra work or pans to dirty. Just pop it in some tinfoil and roast for forty minutes with the squash. When it’s done its soft and fragrant, but not quite as pungent as raw or sauteed garlic. If you need more detailed instructions on the roasting process see here.

spaghetti squash
Once roasted, scrape the squash out with a fork

spaghetti squash

spaghetti squash with roasted garlic
If you look real close you can see the steam

spaghetti squash with roasted garlic

Spaghetti Squash with Spinach and Roasted Garlic
Prep time
Cook time
Total time
  • 1 medium spaghetti squash
  • 2 heads garlic, roasted whole
  • 1-2 tbsp olive oil
  • black pepper
  • 1 leek, chopped
  • 2 green onions, chopped
  • ¼ tsp salt
  • 1 can garbanzo beans
  • 3 big handfuls fresh spinach
  • ¼ cup slivered almonds
  • 1 tbsp butter or vegan butter
  • red pepper flakes
  • parmesan cheese to top (optional)
  1. Cut spaghetti squash in half with very sharp knife. Remove seeds and wet fleshy part.
  2. Place halves face down on baking sheet and roast for 45 minutes. Squash should be tender and easily pierced with a fork when done.
  3. Cut off tops of whole garlic head. Drizzle with olive oil, salt and black pepper. Wrap in tin foil and roast with squash.
  4. Saute leeks in olive oil. Cook for 2 minutes until browning slightly. Add garbanzo beans, green onions, and salt.
  5. Add spinach and roasted garlic. Chop one head of garlic, leave the other garlic cloves whole. Add both garlics to the pan.
  6. Add slivered almonds.
  7. Scrape spaghetti squash into a bowl. Mix with 1 tbsp butter.
  8. Add spaghetti squash to saute pan and mix.
  9. Add a pinch of red pepper flakes.
  10. Top with parmesan cheese if desired.


4 thoughts on “Spaghetti Squash with Spinach and Roasted Garlic

  1. Thanks for being real about the squash….it is totally not the same as spaghetti unless you like mushy spaghetti. But if your expectations are set correctly I’m sure it would be good.

  2. Yum, this looks great! I just made a spaghetti squash lasagna on the weekend (leftovers are for dinner tonight!) and now I’m wishing I had another one kicking around so I could make this. It looks so simple but so delicious, and I looooove roasted garlic. Gotta get my hands on another squash so I can make this asap! Thanks for the recipe!

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