Veggie Spaghetti Squash

This easy, delicious meal has a similar taste and texture to veggie spaghetti but without the carbs.

TOTAL TIME:45 min.



  • 1 medium-sized spaghetti squash
  • 1½ cups water
  • ÂĽ cup pine nuts
  • ÂĽ cup onion, finely chopped
  • 1 clove garlic, minced
  • 1 cup tomatoes, diced
  • 1 bag (6 oz.) baby spinach
  • ½ tsp. dry basil leaves
  • ½ tsp. salt
  • ÂĽ tsp. pepper
  • â…“ cup Parmesan cheese, shredded


  1. Preheat oven to 350°F.

  2. Slice spaghetti squash in half lengthwise, then remove seeds and fibers. Place squash halves face-down in a 13”x9” oven-safe glass baking dish. Fill the dish with the water. Bake for 30 minutes, or until you can easily pierce the squash with a fork. Let cool for 5 minutes, then carefully use a fork to gently scrape and shred the flesh onto a plate. Set aside.

  3. In 12” non-stick skillet over medium high heat, toast pine nuts for 1-2 minutes, stirring frequently until light golden brown. Set aside. In same skillet, heat oil over medium heat. Add onions and garlic, stirring constantly for 1-2 minutes until onions are tender. Stir in tomatoes and baby spinach until spinach is still crispy for about 1-2 minutes longer. Add squash, basil, salt and pepper, and gently toss until well combined and hot.

  4. Serve topped with pine nuts and Parmesan cheese.

Nutritional Facts

Per serving: Calories 330, Calories from Fat 100, Total Fat 12g (18% DV), Saturated Fat 2.5g (12% DV), Trans Fat 0g, Cholesterol < 5mg (2% DV), Sodium 570mg (24% DV), Carbohydrates 54g (18% DV), Dietary Fiber 2g (8% DV), Sugars 2g, Protein 10g, Vitamin A 100%, Vitamin C 60%, Calcium 30%, Iron 20%.