Winter’s Comfort Food: Spaghetti Squash

As the colder months approach, winter squash varieties begin to take center stage in our kitchens. One of my favorites is spaghetti squash, a versatile, low-carb alternative to pasta that’s rich in vitamins and nutrients, making it perfect for cozy, nutrient-dense meals during the winter season. If you’re looking for a dish that’s quick, satisfying and healthy, this roasted spaghetti squash recipe is sure to hit the spot! It’s easy to prepare, packed with flavor, and a perfect way to sneak in more veggies.

Why Spaghetti Squash?

Spaghetti squash is not only fun to cook, but it’s also a good source of fiber, with about 2 grams of fiber per cup of cooked squash, vitamin C, and beta-carotene—essential nutrients that support immune health, particularly during winter. When cooked, its flesh transforms into spaghetti-like strands, making it an excellent (and fun!) base for sauces, cheeses, and even proteins.

If you're looking for a new way to enjoy it, try this baked spaghetti squash recipe inspired by the talented @Shira_rd! It’s a delicious, nutrient-packed twist on a comforting baked pasta dish.

Roasted Spaghetti Squash with Tomato and Cheese

Ingredients:

• 1 medium spaghetti squash

• 1 tsp lemon pepper

• 1 tsp oregano

• Salt, to taste

• 1 tbsp olive oil

• ½ cup tomato sauce

• ½ cup cottage cheese

• Shredded mozzarella for topping

Instructions:

1. Preheat your oven to 400°F (200°C).

2. Carefully cut the spaghetti squash lengthwise and scoop out the soft inside and seeds.

3. Drizzle olive oil over the cut sides, then season with lemon pepper, oregano, and a pinch of salt.

4. Place the squash cut-side down on a parchment-lined baking sheet and roast in the oven for 20 minutes. The squash should be soft enough to pierce with a fork when done.

5. Once roasted, use a fork to scoop out the spaghetti-like strands from the squash and transfer them to a mixing bowl.

6. Add ½ cup of tomato sauce and ½ cup of cottage cheese to the squash strands, mixing well.

7. Reduce the oven temperature to 350°F (175°C). Place the squash mixture back into the hollowed squash halves or an oven-safe dish.

8. Bake for an additional 30 minutes.

9. In the final 5 minutes, top the squash with shredded mozzarella and return to the oven until the cheese is melted and bubbly.

10. Serve hot and enjoy!

Quick Nutrition Breakdown:

• Spaghetti Squash: A low-calorie, high-fiber option that's loaded with vitamins A and C, important for immune function and skin health.

• Tomato Sauce: Rich in lycopene, an antioxidant that helps fight inflammation and supports heart health.

• Cottage Cheese: A great source of protein and calcium, which helps maintain muscle and bone health.

• Mozzarella: Adds a creamy, comforting finish while still providing essential fats and protein.

This recipe brings together the best of winter flavors, offering a healthier, veggie-packed alternative to traditional baked pasta dishes. The spaghetti squash’s natural sweetness combined with the savory tomato sauce, creamy cottage cheese, and melty mozzarella creates a meal that’s nutritious, hearty, and full of flavor. Whether you're meal prepping for the week or looking for a satisfying dinner, this dish is a must-try during the winter months! Side note, this dish reheats super well!

Enjoy!

xo,

Samantha