One of the neatest winter squashes is spaghetti squash. Just like the name implies, once baked, the flesh scrapes out in strands just like spaghetti. And just like pasta, it’s a wonderful base for sauces, vegetables and cheese. But unlike spaghetti, this squash is low in calories and carbohydrates. Happy day if you’re watching your waistline!
Spaghetti Squash Florentine
Roasted spaghetti squash has a pleasant, slightly nutty flavor. In this Florentine recipe, the slightly acidic/sweet tomatoes, earthy spinach, salty prosciutto and savory onions and garlic complement that nutty flavor perfectly. The vermouth brings all those flavors together in a tasty sauce. This recipe serves four as a side dish, but the cheese makes it satisfying and adds enough protein that larger portions could serve as an entrée, too!
A Bonus! Spaghetti Squash Frittata
When I made this recipe, it was just as a side for my husband and me, so there were some leftovers. We decided to turn them into a frittata for breakfast the next morning and it was delicious! I’ve included both recipes below just in case you find yourself with some extras too. But if you’re serving four, I guarantee it will disappear!
- 3 lbs spaghetti squash
- 2 Tbsp extra virgin olive oil, divided
- 2 Roma tomatoes, seeded and chopped
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 4 oz prosciutto, chopped
- 9 oz fresh spinach leaves
- ½ tsp salt
- a generous grind of pepper
- ½ cup dry vermouth, divided
- 3 oz part skim mozzarella cheese, grated
- ⅓ cup grated parmesan plus more for topping/passing at the table
- Preheat oven to 375 degrees F.
- Cut the squashes in half lengthwise and scoop out the seeds.
- Rub 1 Tbsp olive oil on a baking sheet and place squash halves cut side down on pan.
- Pierce squash skin with a paring knife in a few places.
- Roast 35-45 min until a fork easily pierces the squash.
- Let cool until it can be handled and then scoop out squash strands with a fork and set aside.
- Heat oil in a large skillet over medium heat.
- Saute onions and prosciutto stirring occasionally about 5 min until onions are translucent and starting to brown.
- Add tomatoes and cook, stirring 2 min.
- Add garlic and stir until aroma comes.
- Add ¼ cup vermouth and turn up heat to just below high.
- Scrape bottom of pan to release tasty brown bits.
- Add half of spinach and stir until wilted.
- Add remaining vermouth and spinach and stir until wilted.
- Add spaghetti squash and toss with tongs to mix.
- Add mozzarella and parmesan and toss until just melted.
- Transfer to a large serving bowl and top with a little more parmesan.
- Pass more parmesan for individual servings at the table.
Preheat oven to 350 degrees F.
Cook squash mixture over medium heat in a non-stick skillet until excess liquid is evaporated.
Take pan off heat and let cool a few minutes.
Whisk 3 eggs lightly.
Add 1 Tbsp each chopped fresh thyme and sage.
Pour eggs over squash in pan. Tilt pan around to distribute egg and move squash around a little so some egg can reach down through the squash mixture.
Bake for about 15 minutes until egg is set.
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