Parmesan Spaghetti Squash

Parmesan Spaghetti Squash

Cook Time50 minutes
Course: Main Course
Cuisine: American
Keyword: Pine Nuts, Spaghetti Squash, Spinach
Servings: 4 people


  • Baking Sheet
  • Large Skillet


  • 3 tbsp Olive Oil
  • 2 Spaghetti Squash medium size
  • 4 cloves Garlic minced
  • ½ White Onion diced
  • 8 oz Spinach fresh
  • 1 cup Parmesan cheese shredded
  • ½ cup Pine Nuts toasted
  • 1 tbsp Thyme fresh or 1½ tsp dried
  • Salt & Pepper to taste


  • Preheat oven to 425 Fahrenheit.
  • Cut the Spaghetti Squash in 2 halves and scrape out the seeds and fiber.
  • Coat with Olive Oil over the cut sides of the squash.
  • Line the baking sheet with foil and place the squash on the baking sheet cut side down.
  • Bake for about 30-40 minutes. Remove from oven and let cool.
  • Scrape insides of squash with a fork and transfer to a bowl.
  • Heat 1 tbsp olive oil in a large skillet over medium-high heat.
  • Sauté Onion until tender. ~2 minutes
  • Add additional 1 tbsp of olive oil to skillet.
  • Add minced Garlic and fresh Spinach and saute for ~2 minutes, stirring until spinach wilts. Season with salt and pepper.
  • Add Spaghetti Squash to the skillet with Spinach over low heat.
  • Add Parmesan cheese to the skillet and stir on low heat to melt the cheese.
  • Add salt and pepper, to taste. Top with toasted Pine Nuts.