Spaghetti Squash with Tomatoes, Onions & Spinach

9 55 200
Ingredients Minutes Calories
Prep Cook Servings
10 min 45 min 6
Spaghetti Squash with Tomatoes, Onions & Spinach
Health Rating


1 squash Spaghetti squash
2 cup Cherry Tomatoes (approx. 1 pint - cut in half)
1 onion(s) Sweet onion (large, cut into roughly 1-inch pieces)
142 gm Baby spinach
2 tsp Ghee (or extra virgin olive oil)
1 tbsp Butter, unsalted
6 tbsp Parmesan cheese, grated (finely grated)
1 pinch Salt (to taste)
1 dash Black pepper (to taste)


Preheat oven to 375° F. Cut spaghetti squash lengthwise and scoop out the seeds. Place in a baking dish cut side down and pour 3⁄4 cup water in the pan.

After the squash has been cooking for 10 minutes, toss the tomatoes and onion in another baking pan with oil, season with salt and pepper and place in the oven. Stir the tomatoes and onions after 15 minutes. Return to oven and cook for 10 minutes more. Once the spaghetti squash can be easily pierced with a fork, it's done. The onion and tomato should be nicely caramelized.

Once the spaghetti squash is cool enough to handle, scoop out the strands into a large bowl. Toss with butter.

In a large saucepan over medium heat, add spinach and 2 tablespoons of water. Cook for 2-3 minutes or until spinach is just wilted.

To assemble, add tomato, onion and spinach to the squash and toss to combine. Top each serving with a tablespoon of parmesan and freshly cracked pepper. Season with additional salt if needed.


Look for squash that is firm with an even yellow color. Any green spots mean that it was picked prematurely.

Nutrition Facts

Per Portion

Calories 200
Calories from fat 63
Calories from saturated fat 32
Total Fat 7 g
Saturated Fat 3.5 g
Trans Fat 0.2 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 1.5 g
Cholesterol 14.1 mg
Sodium 200 mg
Potassium 652 mg
Total Carbohydrate 28.2 g
Dietary Fiber 4.8 g
Sugars 4.2 g
Protein 6.0 g

Dietary servings

Per Portion

Milk Alternative 0.1
Vegetables 7.7

Energy sources

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