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Honey Roasted Spaghetti Squash with Sun-Dried Tomatoes

Honey Roasted Spaghetti Squash with Sun-Dried Tomatoes

Estate Comforts

Honey Roasted Spaghetti Squash with Spinach and Sun-dried Tomatoes

The Strategy:

Roast your spaghetti squash in advance, ensuring it's perfectly tender and ready to easily shred into delightful, pasta-like strands just before your guests arrive. The natural sweetness of honey beautifully balances the fresh vibrancy of spinach and the bright burst of juicy tomatoes, creating a harmonious and invigorating flavor profile with these tender squash noodles. Serve this vibrant and healthy creation as a delightful light main or an impressive, wholesome side dish, promising a fresh and appealing addition to your table.

Serves: 4 | Total Time: about 10 minutes to assemble and 60 minutes to bake

Ingredients

For roasted spaghetti squash

1 large spaghetti squash
1⁄4 cup honey, warmed
2 tablespoons olive oil
1 garlic clove, peeled and minced, about 11⁄2 teaspoons

For spinach and seasonings

1 (8-ounce) bag fresh spinach, chopped
1⁄2 cup chopped sun-dried tomatoes (use tomatoes not packed in oil)
2 tablespoons chopped fresh basil
1 teaspoon kosher salt
1 teaspoon coarse black pepper

Overhead prep shot of spaghetti squash, honey, olive oil, garlic, spinach, sun-dried tomatoes, and fresh basil

Instructions

Preheat your oven to 400°.
Line a baking sheet with parchment paper. Cut the squash in half lengthwise. (Wait, let’s be careful here. The raw squash is hard as a rock! Use a sharp chef’s knife. Poke the tip into the middle of the squash. With a swift push down, cut down to one end. Turn the squash around, poke the knife back into the slit, and push down to the other end. Keep your fingers out of the way.)
Use a spoon to scrape the seeds out of the middle. Brush the cut edges of the squash with the warm honey and 1 tablespoon of olive oil. Place cut side down on the prepared baking sheet.
Roast the squash until the skin starts to shrivel, the edges brown, and the squash feels soft, about 45 to 60 minutes.
Take the squash out of the oven. Use an oven mitt or dish towel to grab hold of the hot squash. Rake a fork back and forth over the insides of the squash to get the strands out. Place the strands into a bowl.
Heat the remaining tablespoon of olive oil in a skillet over medium heat. Stir in the garlic and cook 1 minute. Add the spinach and sun-dried tomatoes and cook until the spinach just begins to wilt, about 1 minute.
Toss the vegetables into the squash noodles. Stir in the basil. Season with salt and pepper and serve immediately.

Extreme close-up action shot scraping roasted spaghetti squash with a silver fork to create strands

The full recipe lives in the Vault

Ingredients, step-by-step method, and every chef-tested detail are reserved for members of the Estate Registry.

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The Heart of the Table

A beautiful lesson in transforming humble, rustic winter squash into an elegant, complex centerpiece. By heavily caramelizing the natural squash fibers with honey and contrasting that deep sweetness with the sharp, concentrated tang of sun-dried tomatoes and earthy spinach, you create a dish that feels far more decadent than its clean ingredients suggest.

A dark ceramic plate holding a serving of Honey Roasted Spaghetti Squash, with a dinner party in the background.

Neighborly Grace

THE PRESENTATION: Use tongs to gently pile the bright yellow strands high in the center of a wide, dark plate. Ensure the deep red sun-dried tomatoes and bright green spinach are visible throughout the nest, and finish with a final tear of fresh basil just before it hits the dining table.
THE POUR: A rich, highly aromatic white wine, such as a dry Riesling, a Gewürztraminer, or a bright Pinot Grigio. The wine needs enough floral and fruit notes to complement the honey glaze without overpowering the delicate squash.
THE VIBE: Warm, inviting, and effortlessly chic. This is the perfect dish for a late autumn or winter dinner party where you want to serve something deeply comforting, visually stunning, but unexpectedly light.

Chef’s Recommendations

Sun-Dried Tomatoes in Both: Avocado and Gruyere Panini with Olive Tapenade
The Main This Sits Beside: Herb Roasted Whole Chicken
Artichokes to Open: Tomato Braised Artichokes with Anchovy Pesto Rub
The Crisp Glass: Garden Sparkler

The Estate Table

Build tonight’s menu around this dish.

✦ Set the Table

Honey Roasted Spaghetti Squash with Sun-Dried Tomatoes

Honey Roasted Spaghetti Squash with Spinach and Sun-dried Tomatoes

The full recipe lives in the Vault

The Heart of the Table

Neighborly Grace

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