Spaghetti Squash with Veal and Spinach

  • Preparation 30 MIN
    Cooking 1 H 40 MIN
  • Servings 4
This recipe starring seasonal spaghetti squash will be a hit with the family!



  1. With the rack in the middle position, preheat the oven to 375 °F (190 °C). Line a baking sheet with parchment paper.
  2. On a work surface, cut the squash in half lengthwise and remove the seeds. Season with salt and pepper. Place on the sheet, cut side down, and cook for 1 hour or until the squash is tender when tested with the tip of a knife. Let cool.
  3. Gently loosen the squash strands with a fork. Toss the squash strands with half the soy sauce. Keep warm.
  4. With a chef's knife, finely chop the ground veal. Set aside in the refrigerator.
  5. In a wok or large skillet over medium-high heat, sauté the green onions, garlic, peppers and mushrooms in half the oil. Season with salt and pepper. Remove the vegetables from the wok and set aside on a plate.
  6. In the hot wok, fry the meat in the remaining oil, breaking it up with a wooden spoon, until it starts to brown. Season with salt and pepper.
  7. Return the stir-fried vegetables to the wok with the meat. Add the spinach and remaining soy sauce and cook until the spinach has wilted. Serve on a bed of spaghetti squash.

To help you with this recipe

Chef’s Knife

This chef’s knife was designed by RICARDO’s Test Kitchen staff. Its weight and ergonomic handle are perfectly balanced. The sharp blade provides perfect cuts, while its bevelled grooves ensure meat will not stick to it.

54.99 $


Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

Content % Daily Value
Calories 275  
Total Fat 14 g  
Saturated Fat 4 g  
Sodium (salt) 760 mg  
Carbohydrates 20 g  
Fibre 5 g  
Protein 19 g