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Spaghetti squash low in calories, high in flavor
Just a pinch
Janet Tharpe food column
Janet Tharpe is a food columnist. - photo by File photo

Searching for an easy, healthy weeknight meal the family will rave about? Add Julia McGuinnis’ light and delicious spaghetti squash to your menu.

To add a bit of protein, you can serve it with chicken, but it would be de-lish on its own as well.

See step-by-step photos of Julia’s recipe plus thousands more from home cooks nationwide at

You’ll also find a meal planner, coupons and chances to win! Enjoy and remember — use “just a pinch.”

What you need

2 tbsp olive oil

6 cloves minced garlic

1 large tomato

4 cups baby spinach

2 cups spaghetti squash

Salt and pepper, to taste


• To cook spaghetti squash quickly, make several holes in the squash using a fork. Then pop it in the microwave for about 10 to
12 minutes (about four to five minutes a pound).

• Allow to cool for several minutes in microwave.

• Remove from microwave and cut open lengthwise.

• Using a fork, scrape out contents (it will be stringy) into a bowl and set aside.

• In a large skillet, heat the oil over medium heat. Add the garlic and cook until just turning brown.

• Add the tomato. Sprinkle with a bit of salt.

• Top with the spinach leaves and cover for about two minutes. The spinach will cook and reduce down.

• Uncover. Break up the spinach. It will start to clump together once cooked.

• Add the spaghetti squash a little at a time and stir in. Sprinkle with salt and pepper.

• Add parsley as a nice garnish and serve.

©2011 Just A Pinch Recipe Club. Presented by American Hometown Media. Used by permission.

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