Active Time:25 minsTotal Time:1 hr 20 minsServings:4
Active Time:25 mins
Active Time:
25 mins
Total Time:1 hr 20 mins
Total Time:
1 hr 20 mins
Servings:4
Servings:
4
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Nutrition Notes
Photographer: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Christina Daley
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Ingredients
1(2½- to 2¾-pound)spaghetti squash, halved lengthwise and seeded
2tablespoonsextra-virgin olive oil, divided
½cupdrained and chopped sun-dried tomatoes in oil, plus 1 tablespoon oil from jar, divided
3tablespoonschopped fresh basil, divided, plus more for garnish
1tablespoonminced garlic
1(5.2-ounce) containergarlic-and-fine herbs Gournay cheese (such as Boursin)
½teaspooncrushed red pepper
¼teaspoonground pepper
¼teaspoonsalt
1tablespoonbalsamic glaze
DirectionsPreheat oven to 400°F. Line a large rimmed baking sheet with parchment paper. Brush cut sides of squash halves with 1 tablespoon olive oil. Arrange the squash halves cut-sides down on the prepared pan. Roast until tender when pierced with a fork, 35 to 40 minutes.Flip the squash. Place ¼ cup sun-dried tomatoes, 1½ tablespoons basil and 1½ teaspoons garlic in each squash cavity. Divide 3 cups spinach between the cavities. Cut 1 (5.2-ounce) container Gournay cheese in half; place one half on top of the spinach mixture in each squash half. Drizzle with the remaining 1 tablespoon extra-virgin olive oil (1½ teaspoons each).Photographer: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Christina DaleyRoast until the spinach is wilted, about 15 minutes. Let cool for 5 minutes.Using a fork, scrape the squash mixture from the shells into a medium bowl. Stir in 1 tablespoon sun-dried tomato oil, ½ teaspoon crushed red pepper and ¼ teaspoon each black pepper and salt.Photographer: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Christina DaleyReturn the mixture to the squash shells; cut each in half crosswise. Transfer to plates; drizzle with 1 tablespoon balsamic glaze. Garnish with basil, if desired.Photographer: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Christina DaleyNutrition InformationServing Size: about 1 cup squashCalories 362, Fat 28g, Saturated Fat 12g, Cholesterol 38mg, Carbohydrates 24g, Total Sugars 10g, Added Sugars 1g, Protein 6, Fiber 5g, Sodium 473mg, Potassium 637mgFrequently Asked QuestionsOvercooking spaghetti squash can make it mushy, but you don’t want to undercook it. In this recipe, we recommendroasting the squashat 400°F for 35 to 40 minutes. At the 35-minute mark, check the squash. It should be a little solid to the touch, but a fork should be able to slide through it. If it’s still too firm, roast it for an additional 5 to 10 minutes.You might be familiar with Boursin, the widely available brand of Gournay cheese. Gournay is a soft, creamy and spreadable French cheese that is available plain or mixed with herbs. You can find it at the grocery store with the other deli cheeses.We suggest only cooking the squash ahead of time, then proceeding with the other steps on the day you plan to serve it. You can store the cooked squash in an airtight container in the refrigerator for up to 3 days. However, if serving guests, we would make this fresh from start to finish to guarantee a better overall presentation of texture and flavor.This could be a meal with a side of garlic bread or grilled French bread, or you can serve it as a side dish when you’re grilling out.Photographer: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Christina DaleyEatingWell.com, August 2024
Directions
Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper. Brush cut sides of squash halves with 1 tablespoon olive oil. Arrange the squash halves cut-sides down on the prepared pan. Roast until tender when pierced with a fork, 35 to 40 minutes.Flip the squash. Place ¼ cup sun-dried tomatoes, 1½ tablespoons basil and 1½ teaspoons garlic in each squash cavity. Divide 3 cups spinach between the cavities. Cut 1 (5.2-ounce) container Gournay cheese in half; place one half on top of the spinach mixture in each squash half. Drizzle with the remaining 1 tablespoon extra-virgin olive oil (1½ teaspoons each).Photographer: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Christina DaleyRoast until the spinach is wilted, about 15 minutes. Let cool for 5 minutes.Using a fork, scrape the squash mixture from the shells into a medium bowl. Stir in 1 tablespoon sun-dried tomato oil, ½ teaspoon crushed red pepper and ¼ teaspoon each black pepper and salt.Photographer: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Christina DaleyReturn the mixture to the squash shells; cut each in half crosswise. Transfer to plates; drizzle with 1 tablespoon balsamic glaze. Garnish with basil, if desired.Photographer: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Christina DaleyNutrition InformationServing Size: about 1 cup squashCalories 362, Fat 28g, Saturated Fat 12g, Cholesterol 38mg, Carbohydrates 24g, Total Sugars 10g, Added Sugars 1g, Protein 6, Fiber 5g, Sodium 473mg, Potassium 637mgFrequently Asked QuestionsOvercooking spaghetti squash can make it mushy, but you don’t want to undercook it. In this recipe, we recommendroasting the squashat 400°F for 35 to 40 minutes. At the 35-minute mark, check the squash. It should be a little solid to the touch, but a fork should be able to slide through it. If it’s still too firm, roast it for an additional 5 to 10 minutes.You might be familiar with Boursin, the widely available brand of Gournay cheese. Gournay is a soft, creamy and spreadable French cheese that is available plain or mixed with herbs. You can find it at the grocery store with the other deli cheeses.We suggest only cooking the squash ahead of time, then proceeding with the other steps on the day you plan to serve it. You can store the cooked squash in an airtight container in the refrigerator for up to 3 days. However, if serving guests, we would make this fresh from start to finish to guarantee a better overall presentation of texture and flavor.This could be a meal with a side of garlic bread or grilled French bread, or you can serve it as a side dish when you’re grilling out.Photographer: Jen Causey, Food Stylist: Chelsea Zimmer, Prop Stylist: Christina Daley
Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper. Brush cut sides of squash halves with 1 tablespoon olive oil. Arrange the squash halves cut-sides down on the prepared pan. Roast until tender when pierced with a fork, 35 to 40 minutes.
Flip the squash. Place ¼ cup sun-dried tomatoes, 1½ tablespoons basil and 1½ teaspoons garlic in each squash cavity. Divide 3 cups spinach between the cavities. Cut 1 (5.2-ounce) container Gournay cheese in half; place one half on top of the spinach mixture in each squash half. Drizzle with the remaining 1 tablespoon extra-virgin olive oil (1½ teaspoons each).
Roast until the spinach is wilted, about 15 minutes. Let cool for 5 minutes.
Using a fork, scrape the squash mixture from the shells into a medium bowl. Stir in 1 tablespoon sun-dried tomato oil, ½ teaspoon crushed red pepper and ¼ teaspoon each black pepper and salt.
Return the mixture to the squash shells; cut each in half crosswise. Transfer to plates; drizzle with 1 tablespoon balsamic glaze. Garnish with basil, if desired.
Nutrition InformationServing Size: about 1 cup squashCalories 362, Fat 28g, Saturated Fat 12g, Cholesterol 38mg, Carbohydrates 24g, Total Sugars 10g, Added Sugars 1g, Protein 6, Fiber 5g, Sodium 473mg, Potassium 637mg
Nutrition Information
Serving Size: about 1 cup squashCalories 362, Fat 28g, Saturated Fat 12g, Cholesterol 38mg, Carbohydrates 24g, Total Sugars 10g, Added Sugars 1g, Protein 6, Fiber 5g, Sodium 473mg, Potassium 637mg
Serving Size: about 1 cup squash
Calories 362, Fat 28g, Saturated Fat 12g, Cholesterol 38mg, Carbohydrates 24g, Total Sugars 10g, Added Sugars 1g, Protein 6, Fiber 5g, Sodium 473mg, Potassium 637mg
Frequently Asked QuestionsOvercooking spaghetti squash can make it mushy, but you don’t want to undercook it. In this recipe, we recommendroasting the squashat 400°F for 35 to 40 minutes. At the 35-minute mark, check the squash. It should be a little solid to the touch, but a fork should be able to slide through it. If it’s still too firm, roast it for an additional 5 to 10 minutes.You might be familiar with Boursin, the widely available brand of Gournay cheese. Gournay is a soft, creamy and spreadable French cheese that is available plain or mixed with herbs. You can find it at the grocery store with the other deli cheeses.We suggest only cooking the squash ahead of time, then proceeding with the other steps on the day you plan to serve it. You can store the cooked squash in an airtight container in the refrigerator for up to 3 days. However, if serving guests, we would make this fresh from start to finish to guarantee a better overall presentation of texture and flavor.This could be a meal with a side of garlic bread or grilled French bread, or you can serve it as a side dish when you’re grilling out.
Frequently Asked Questions
Overcooking spaghetti squash can make it mushy, but you don’t want to undercook it. In this recipe, we recommendroasting the squashat 400°F for 35 to 40 minutes. At the 35-minute mark, check the squash. It should be a little solid to the touch, but a fork should be able to slide through it. If it’s still too firm, roast it for an additional 5 to 10 minutes.
You might be familiar with Boursin, the widely available brand of Gournay cheese. Gournay is a soft, creamy and spreadable French cheese that is available plain or mixed with herbs. You can find it at the grocery store with the other deli cheeses.
We suggest only cooking the squash ahead of time, then proceeding with the other steps on the day you plan to serve it. You can store the cooked squash in an airtight container in the refrigerator for up to 3 days. However, if serving guests, we would make this fresh from start to finish to guarantee a better overall presentation of texture and flavor.
This could be a meal with a side of garlic bread or grilled French bread, or you can serve it as a side dish when you’re grilling out.
EatingWell.com, August 2024
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Carrie Myers, M.S.
andLinda Frahm
Linda Frahm
SourcesEatingWell is committed to using high-quality, reputable sources—including peer-reviewed studies—to support the facts in our articles. Read about oureditorial policies and standardsto learn more about how we fact check our content for accuracy.U.S. Department of Agriculture.Tomatoes, sun-dried, packed in oil, drained.U.S. Department of Agriculture.Garlic & fine herbs gournay cheese, garlic & fine herbs.
Sources
EatingWell is committed to using high-quality, reputable sources—including peer-reviewed studies—to support the facts in our articles. Read about oureditorial policies and standardsto learn more about how we fact check our content for accuracy.U.S. Department of Agriculture.Tomatoes, sun-dried, packed in oil, drained.U.S. Department of Agriculture.Garlic & fine herbs gournay cheese, garlic & fine herbs.
EatingWell is committed to using high-quality, reputable sources—including peer-reviewed studies—to support the facts in our articles. Read about oureditorial policies and standardsto learn more about how we fact check our content for accuracy.
U.S. Department of Agriculture.Tomatoes, sun-dried, packed in oil, drained.U.S. Department of Agriculture.Garlic & fine herbs gournay cheese, garlic & fine herbs.
U.S. Department of Agriculture.Tomatoes, sun-dried, packed in oil, drained.
U.S. Department of Agriculture.Garlic & fine herbs gournay cheese, garlic & fine herbs.
