Meatless Monday…Spaghetti Squash with Spinach and Garlic

Here’s a simple and delicious Spaghetti Squash with Spinach and Garlic recipe. Because I’m desperately trying to stick to a Paleo Diet during the festive holidays (and it ain’t easy) I enjoy filling up on savory and seemingly sinful meals like this. There are so many varieties of squash in abundance this time of year and my family (yes even the kids too) love Spaghetti Squash.  Spaghetti Squash is extremely easy to cook either in the microwave or the oven. After the squash is cooked you simply scrape out its inside flesh and add it to the spinach sauteed in garlic and olive oil or coconut oil. This is great side dish for Thanksgiving as well! Give it a try!

It’s time to be Thankful!

Ali in the Valley

Photo by: Ali

Spaghetti Squash with Spinach and Garlic...

Prep Time10 mins

Cook Time1 hr

Total Time1 hr 10 mins

Servings: 4

Author: Alison Ball


  1. 1 medium to large spaghetti squash

  2. 2 cups fresh spinach leaves chopped

  3. 2 cloves of garlic minced

  4. 2 tbs olive oil

  5. 2 tbs butter or smart balance

  6. 1/2 cup of Parmesan cheese Paleo: No Cheese

  7. dash of garlic powder

  8. dash of salt

  9. dash of fresh pepper


Preheat the oven to 350°. Wash and halve spaghetti squash long-ways. Clean out the seeds. Place the squash cut-side down in a prepared baking dish or cookie sheet. Bake the squash for 35-45 minutes or until soft.

Meanwhile, add the olive oil to a sauté pan. Add minced garlic and chopped spinach. Saute until just cooked, and set aside.

After squash is done, and cool enough to touch, scoop it out, and place it in the pan with the spinach.

Saute with butter over medium for a few minutes, and add the cheese. Stir until melted.

Add garlic powder, salt, and pepper to taste.

#slide #SpahettiSquashwithGarlicySpianch #Squash



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