This spaghetti squash with prosciutto and spinach is to die for! So much flavor in a healthy vegetable recipe.
Somehow it seems fitting that my mum and dad showed up with a spaghetti squash to present as a house warming gift when moved into our new house a couple of months ago. My mum would actually want me to tell you that the spaghetti squash is not all they brought (very true!). However, one of her friends grew a bounty of spaghetti squash this year and my mum knew how much I love them, so hoisted one in the car to bring to us. I am always a willing recipient of fresh produce!
If someone asked me which was the most popular singular ingredient on my blog, it would have to be spaghetti squash. Stuffed versions, my popular vegetarian spaghetti squash skillet and the recipe that started it all.
So, why spaghetti squash?
- While it can be easily be roasted in the oven, spaghetti squash can also be cooked in the microwave in mere minutes. Depending on the strength of your microwave, it will take anywhere from 8 to 12 minutes to cook the squash.
- It's a great stand-in for pasta, particularly if you're trying to reduce the number of carbs you consume.
- Spaghetti squash boasts an abundance of vitamins and minerals, from Vitamins A and C to fiber and manganese. What's the deal with manganese? It plays a role in the regulation and of blood sugar and metabolism, and aids in the absorption of calcium.
- It's one of the most versatile vegetables. Top it with chicken puttanesca, mix it with veggies such as spinach (like in this spaghetti squash with prosciutto and spinach), kale and red bell peppers, or stuff it enchilada-style.
Spaghetti Squash with Prosciutto & Spinach
- 1 3 pound spaghetti squash
- 6 cups loosely packed spinach leaves
- 3 teaspoons olive oil divided
- ½ yellow onion chopped
- 3 ounces prosciutto chopped
- 3 garlic cloves minced
- ¼ cup grated Parmesan cheese
- 4 basil leaves thinly sliced
- Using a large, sharp knife, pierce the spaghetti squash in several places.
- Place the spaghetti squash in a glass baking dish and cook in the microwave on HIGH for about 12 minutes, turning the squash halfway through cooking.
- Before handling, let the squash stand for 10 minutes. Cut half lengthwise and scrape out the seeds and fibers. Using a fork, twist out strands of the spaghetti squash flesh and place in a large bowl. Keep warm.
- Stack the spinach leaves in batches and thinly slice the leaves. Set aside.
- Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add the onion and prosciutto, and cook until the onion is tender and the prosciutto is starting to become crispy. Add the garlic and saute for 30 seconds.
- Add the spinach leaves and stir until the spinach is wilted, about 2 minutes.
- Stir the spaghetti squash, Parmesan cheese, basil and 1 teaspoon olive oil into the prosciutto mixture and toss to combine.
- Transfer to a serving bowl. Serve.
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I microwave my spaghetti squash. Poke it all over with a fork, cook 8 minutes. Then turn over and cook 8 more minutes. Viola! Thanks for the recipe, I’m going to try it tonight.
I love using veggies as a substitute for pasta! This dish looks amazing!
Sharon @What The Fork
What a colorful looking recipe! It's so appealing to look at! Love how healthy it is too!
Robyn Stone | Add a Pinch
Dara - I love spaghetti squash - as well as the other main ingredients in this delicious looking dish - so I can't wait to try it! I know it will be a hit with my family. Thanks so much for sharing! xo
I just bought a spaghetti squash and I was almost ready to browse the internet for a recipe . I checked my emails first and I am so happy I did it. This is it 🙂 Looks so delicious. Thanks for posting it.
As soon as I saw this recipe, I knew I had to make it. Spaghetti squash is my favorite! We made it as a side dish for dinner last night and it was so good! This will definitely be a regular recipe here.
What a fun idea for spaghetti squash. I am pretty impatient so thanks for posting the microwave tips.
This is absolutely gorgeous! It's breakfast time here, but I could go for big plate of this right now!
Paula - bell'alimento
Dara this looks absolutely amazing. Can't get enough spaghetti squash around here.
Brandy | Nutmeg Nanny
Oh yum! Spaghetti squash is one of my faves! Love the prosciutto!
Joanie @ ZagLeft
We love eating spaghetti squash at my house too and I'm looking forward to using this recipe the next time we have it for dinner. I'll bet the prosciutto adds such a wonderful, salty bite.
OK this is going to sound really stupid of me, but is spaghetti squash a certain type of squash or does it just mean you've minced it? Looks great really want to try it!
Hi there! That's not a stupid question at all. Spaghetti squash is a type of squash (should be labeled as such in the produce section). You can see what it looks like as a whole veggies in this post. Once you cook the squash, cut it open and scoop out the seeds, scrape the flesh with a fork and spaghetti-like strands will form. You can see a photo of this in the same post. Please let me know if you have any other questions. I hope you enjoy the recipe!
Thank you Dara! Well what an amazing vegetable, I'm going to see if i can find one in any of my local stores. I'll come back to this post and let you know how I get on once I've found myself one. Thanks again!
Can I take 3 bowls of this please? Looks so yummy!