Spaghetti Squash with Smoked Prosciutto and Spinach

Prep Time: 10 minutes
Cook Time: 40 minutes
Serving Size: 2
Spaghetti Squash with Smoked Prosciutto and Spinach

Spaghetti squash makes a light and healthy substitute for pasta. The squash can be roasted the day before to save time when you make this delicious main dish.


  • 3 lb (1.5 kg) spaghetti squash, halved lengthwise and seeded
  • 3 tbsp (45 mL) olive oil, divided
  • 1/2 tsp (2 mL) each salt and pepper, divided
  • 5 oz (150 g) baby spinach
  • 1 clove garlic, minced
  • 1/2 cup (125 mL) grated Parmesan cheese
  • 2 tbsp (30 mL) chopped fresh basil
  • 4 slices San Daniele® Smoked Prosciutto, torn


  1. Preheat oven to 400˚F (200˚C). Drizzle squash halves with 2 tbsp (30 mL) olive oil and season with half each of the salt and pepper. Bake cut side down on parchment paper­–lined baking sheet for 40 to 45 minutes or until tender. Let cool slightly; using fork, scrape out strands of spaghetti squash.
  2. Meanwhile, heat remaining oil in large skillet set over medium heat; cook spinach, garlic and remaining salt and pepper for about 2 minutes or until spinach starts to wilt.
  3. Remove from heat; toss with spaghetti squash, cheese and basil. Divide between 2 plates. Top with strands of prosciutto.
  4. Tip: Stir in 1 cup (250 mL) halved grape tomatoes if desired.

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