This spaghetti squash with prosciutto and spinach is to die for! So much flavor in a healthy vegetable recipe. The perfect way to #VegItUp!
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.
This recipe is a great way to #VegItUp! Who has been joining me in the #VegItUp challenge, where we’re adding in one extra serving of veggies each day?
Spaghetti Squash with Prosciutto & Spinach
- 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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