Spinach and Squash Recipe


This is one of those easy squash recipes that comes from adding a little of this and a little of that.  If it weren't for my love of bacon, I could easily be a vegetarian.  Piling my plate high with vegetables is my favorite meal any day or night.  And I could definitely eat this combination everyday for a week and not grow tired of eating it.  Actually, I did. 😀


  • 1 butternut squash
  • 1 spaghetti squash
  • 1 head of garlic or 15 whole garlic cloves, peeled
  • 1 bunch fresh spinach, blanched, drained & chopped
  • olive oil
  • salt & fresh ground pepper
  • Parmigiano-Reggiano cheese (GOOD Parmesan cheese)

Heat the oven to 400ºF.

Cut squashes in half, scoop out seeds with a melon baller (SAVE THE SEEDS) . Coat the cut side with olive oil and place cut side down on a cookie sheet coated with olive oil.  Under each squash, place 3 to 4 whole garlic cloves that have also been coated with olive oil.  Bake for 25 to 30 minutes until fork tender, but not so far as mushy.



Remove from oven and allow to cool just a few minutes.  The butternut squash skin will pull apart from the flesh with no problems.  For the spaghetti squash, use a fork to scrap perpendicular to the strands and they come out easily.  I HIGHLY, HIGHLY recommend transferring the strands to a strainer or sieve before plating.  The strands release water after being removed.

Chop the roasted garlic cloves and aside.

For the spinach, bring a large pot of water to a boil.  Drop in washed spinach and blanch for 1 to 2 minutes, but no longer than that.  Transfer spinach to a colander set inside a bowl to drain.  When cool enough to handle, squeeze dry the spinach and roughly chop.  Set aside.

It's time to bring it together.  For each serving, toss together about a cup of chopped butternut squash, a cup of spaghetti squash, 1/3 cup chopped spinach.  Season with chopped roasted garlic, salt & pepper and top with shavings of Parmigiano-Reggiano.  Depending on the size of your squash, number of servings will vary.

This really tastes good the next day, and the day after that, and the day after that.  Combine a serving in a microwave safe bowl and microwave for up to 2 minutes on high. It's makes a wonderful lunch with fresh baked bread.