Spaghetti Squash with Roasted Vegetables

Spaghetti Squash with Roasted Vegetables


  • 1 Spaghetti Squash
  • 1 Cup Cherry or Grape tomatoes
  • 1 Cup frozen artichoke hearts, thawed
  • 1 Medium onion
  • 2 Garlic cloves
  • 2 Cups fresh baby spinach leaves
  • 1/2 Cup shredded mozzarella cheese
  • 1/2 Cup crumbled feta cheese
  • 1 Tbsp Italian Seasoning
  • Sea Salt
  • Freshly ground black pepper
  • Extra Virgin Olive Oil


  1. Preheat the oven to 350 degrees.
  2. Start by carefully cutting the Spaghetti Squash in half lengthwise. Raw squash is tough to cut through so be thoughtful when doing this so you don’t cut yourself.
  3. Next, scoop out the seeds inside each half of the squash with a melon baller or spoon.
  4. In a large microwave safe dish, place both halves in the dish inside face down and add about 1/4-1/2 inch of water. Cover the dish securely with plastic wrap and cook in the microwave for 12-14 minutes depending upon how large your squash is.
  5. While the squash is cooking, cut the onion in half and then make thin long slices with each half.
  6. Peel and cut the garlic cloves into thin slices as well.
  7. On a large baking sheet, place the onions, garlic, tomatoes, and artichokes. Season these vegetables with sea salt, freshly ground black pepper, and Italian seasoning. Next drizzle liberally with Extra Virgin Olive Oil and toss the ingredients together to thoroughly distribute the oil and seasoning.
  8. Place in the oven and bake for 20 minutes. By roasting these vegetables, the flavors of each will develop and really stand out in this dish. The onions will caramelize and become slightly sweet. The artichoke’s woodsy flavor will be intensified while the tomatoes will become sweet bursts of tomato flavor throughout the dish all enhanced by the roasted garlic.
  9. When the squash is done, let cool so you are able to handle it.
  10. Once cool enough to touch, take one half at a time over a bowl with a colander in it, and with a fork scrape out the squash which will easily fall out in stringy spaghetti form. Let the squash sit in the colander to allow for the liquid to drain out. Once drained put into a bowl and add salt, pepper, a drizzle of olive oil, and the Mozzarella and Feta cheeses. With tongs gently mix the squash with all of these ingredients. Once the roasted vegetable come out of the oven, pour them into the squash as well as the fresh spinach leaves and again gently mix with tongs. Serve this beautiful squash dish with a piece of crusty garlic bread.

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