Recipe: Sautéed Spinach and Tomatoes Over Roasted Spaghetti Squash

Skip the pasta and enjoy this tasty, gluten-free dish

Spaghetti squash is a great option to satisfy cravings for pasta without sabotaging your health goals. This crunchy, pasta-like vegetable paired with spinach, tomatoes and pine nuts is a wonderful, comforting meal that is sure to please any crowd.

Advertising Policy

Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services. Policy


1 large spaghetti squash, halved and seeded

1 tablespoon extra-virgin olive oil, divided

Sea salt and freshly ground black pepper, to taste

1/2 cup pine nuts

8 garlic cloves, finely chopped

1 pound grape tomatoes, halved

Advertising Policy

8 ounces baby spinach

10 fresh basil leaves, finely sliced


  1. Preheat the oven to 350°F.
  2. Brush each half of the squash with 1 teaspoon of the oil and season generously with salt and black pepper. Place the squash, cut sides down, on a baking sheet and roast for 30 to 40 minutes. The squash is cooked when a knife easily pierces through the skin and flesh. Remove from oven and let cool enough to handle, shred the flesh with a fork into spaghetti-like threads and set aside.
  3. Turn the oven up to 400°F.
  4. Spread the pine nuts on a small baking sheet and place them in the oven to toast until golden brown, 3 to 5 minutes, checking often to prevent browning.
    Heat the remaining 2 teaspoons of oil in a large sauté pan over medium heat. When the oil shimmers, add the garlic to the pan and cook, stirring constantly, for 2 to 3 minutes.
  5. Add the tomatoes to the pan, season to taste with salt and black pepper and cook until the tomatoes begin to burst, 5 to 6 minutes.
  6. Add the spinach to the pan and season to taste with salt and black pepper. Cook, stirring until the spinach wilts, 3 to 4 minutes.
  7. Divide the spaghetti squash among 4 plates and top with the sautéed spinach and tomatoes. Sprinkle on the pine nuts and fresh basil. Serve immediately.

Any leftovers can be covered in an air-tight container and refrigerated for up to 4 days.

Nutrition information

Calories 254

Fat 17 g

Advertising Policy

Saturated fat 2 g

Cholesterol 0 mg

Fiber 5 g

Protein 8 g

Carbohydrate 25 g

Sodium 128 mg

Mark Hyman, MD

Mark Hyman, MD

Mark Hyman, MD, is Director for the Cleveland Clinic Center for Functional Medicine, Chairman of the Institute for Functional Medicine and founder of The UltraWellness Center.
Advertising Policy