Discover a simple but delicious way to enjoy roasted spaghetti squash made with sautéed broccolini infused with garlic and ginger.

Since fall is the season of squash, there’s no better time to share with you one of my longtime favorites and how I’ve been preparing it lately.
While with its plain exterior and pale stringy yellow flesh spaghetti squash may not be as glamourous as all the other winter squashes, but I like to think of spaghetti squash as the little black dress of the bunch. It’s simple but elegant enough for a special occasion and always delicious. Lately I’ve been pairing my spaghetti squash with sautéed broccolini loaded up with lots of garlic and ginger for a warm and comforting meal with a bit of zing.

Spaghetti squash’s tender angel-hair strands make it a good stand in for pasta, but it also shines in its own right, and preparing it is as easy as can be. The spaghetti squash strands soak up all the spicy flavors in the pan, while a sprinkle of sesame seeds adds a hint of nutty depth to the mix and dresses up the dish. It’s the kind of dish I’m happy to eat all year-round but most especially this time of year.
What's the Difference between Broccolini and Broccoli?
Now despite it being occasionally called so; broccolini is not actually baby broccoli at all but rather the offspring of thick stemmed broccoli and its leafy Chinese cousin. Its long tender stalks and tender florets are mild with a bit of a grassy/peppery flavor reminiscent of asparagus and take well to being quickly sautéed. Because the stalks are so tender they only take a few minutes to cook when tossed in a pan with thinly sliced garlic and finely grated ginger and keep their bright color and crisp texture.
Ingredient Notes:
(Here are a few notes about the ingredients you’ll need for this recipe. As always find the full list of ingredients and directions in the recipe card at the bottom of the post.)
- Spaghetti Squash – Choose a medium spaghetti squash.
- Olive Oil – Use your favorite extra virgin olive oil.
- Broccolini – You’ll need 2 bunches of broccolini.
- Garlic – You’ll need 4 garlic cloves, thinly sliced.
- Ginger – You’ll need one 2-inch piece fresh ginger, peeled and grated.
- Sesame Seeds – Use either white or black sesame seeds.

How to Roast Spaghetti Squash:
The trick to creating long strands from spaghetti squash is to slice it crosswise into multiple rings rather than slicing the squash in half.
Cut the squash into 1-2 inch wide rings, spread them in one layer on a sheet pan, drizzle with olive oil, salt and pepper and roast in the oven until the “al-dente” strands pull easily away from the skin with a fork.
How to Make Spaghetti Squash with Broccolini:
(Here are the basic steps and some helpful tips on how to make the recipe. Find the full directions in the recipe card at the bottom of the post.)
- To make the spaghetti squash, place the spaghetti squash rings, on a sheet pan, brush with the olive oil and sprinkle with salt and pepper. Roast for 30-40 minutes, until tender (squash should shred easily when scraped with a fork and be the consistency of al dente pasta.)
- Scrape interior of the squash rings with a fork to create long strands.
- To make the broccolini, heat olive oil in a large skillet, add broccolini, garlic, ginger, salt and pepper and sauté stirring constantly for 1-2 minutes. Add water, cover and cook, stirring occasionally, until broccolini is crisp-tender, (about 2-3 minutes).
- Add the cooked spaghetti squash to the pan and toss gently to combine. Transfer to serving plate, sprinkle with sesame seeds and enjoy!
More Squash Recipes:

Spaghetti Squash with Broccolini
Discover a simple but delicious way to enjoy roasted spaghetti squash made with sautéed
broccolini infused with garlic and ginger.
Ingredients
- One medium spaghetti squash, cut into thick rings and seeded
- 3 Tablespoons/30ml extra virgin olive oil
- 1 teaspoons fine sea salt
- ½ teaspoon fresh black pepper
- 2 bunches broccolini, stalks thinly sliced
- 4 garlic cloves, thinly sliced
- One 2-inch piece peeled fresh ginger, grated
- ¼ cup filtered water
- 2 teaspoons white or black sesame seeds
Instructions
- Preheat oven to 400 degrees.
- Place spaghetti squash rings, on a sheet pan. Brush with 1 Tablespoon of olive oil and sprinkle with ½ teaspoon of the salt and ¼ teaspoon of the pepper.
- Roast for 30-40 minutes, until tender (squash should shred easily when scraped with a fork and be the consistency of al dente pasta.) Set sheet pan on a wire rack until squash is cool enough to handle. Scrape interior of squash rings with a fork to remove flesh in long strands. Set aside.
- Heat remaining 2 Tablespoons olive oil in a large skillet over medium heat. Add broccolini, garlic, ginger, ½ teaspoon of salt and ¼ teaspoon of pepper and sauté stirring constantly for 1-2 minutes.
- Add water, cover and cook, stirring occasionally, until broccolini is crisp-tender, (about 2-3 minutes). Add cooked spaghetti squash and toss gently to combine. Transfer to serving plate and sprinkle with sesame seeds.
Notes
Dietary Info:
Gluten-Free, Grain-Free, Vegetarian, Vegan, Dairy-Free, Egg-Free, Paleo
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 276Total Fat: 22gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 0mgSodium: 591mgCarbohydrates: 21gFiber: 5gSugar: 7gProtein: 3g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.

Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
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