Oven-Roasted Spaghetti Squash “Marinara” with Steamed Wild Mussels in Tomato–White Wine Broth + Spicy Blistered Broccoli
Big coastal energy, weeknight-friendly: sweet wild mussels steam open in a garlicky tomato-white wine broth, then everything gets piled over spaghetti squash strands for a lighter, wintry take on "pasta." On the side: quick blistered broccoli with chili flakes for crunch and heat.
Back to full listIngredients
- Fresh Wild Mussels (sale) 1 lb $6.99/lb (sale)
- Organic Spaghetti Squash 1 medium (about 2–2.5 lb) $1.99/lb
- Organic Broccoli Bunch 1 bunch (about 1 lb), cut into florets $3.49/lb
- Simple Truth Organic® Roma Tomatoes 10–12 oz, diced (or 2 cups) $3.99 (16 oz)
- Organic Garlic 4 cloves, thinly sliced $6.99/lb
- Olive oil 3 tbsp, divided
- Dry white wine (or extra stock) 1/2 cup
- Chicken or vegetable stock 1/4 cup
- Red pepper flakes 1/2 tsp (plus more to taste)
- Lemon 1/2 lemon, cut into wedges
- Salt & black pepper to taste
- Optional: parsley 2 tbsp, chopped
Instructions
- Prep: Heat oven to 425°F. Rinse and scrub 1 medium spaghetti squash; carefully halve lengthwise and scoop seeds. Cut 1 lb broccoli into florets. Dice 10–12 oz Roma tomatoes. Thinly slice 4 garlic cloves. Rinse 1 lb mussels in cold water; pull off beards and discard any cracked or open mussels that don’t close when tapped.
- Roast spaghetti squash (oven): Place squash halves cut-side down on a sheet pan. Roast 30–40 minutes until tender when pressed. Let cool 5 minutes, then scrape into strands with a fork; season with 1 tbsp olive oil, 1/4 tsp salt, and pepper.
- Blister broccoli (oven or stove): While squash roasts, toss broccoli with 1 tbsp olive oil, 1/2 tsp salt, and 1/2 tsp red pepper flakes. Roast on a second pan at 425°F for 12–15 minutes (or sauté in a skillet 6–8 minutes) until browned at edges.
- Start broth (stove): In a large pot with a lid, heat 1 tbsp olive oil over medium. Add sliced garlic; cook 30 seconds. Add diced tomatoes with a pinch of salt and pepper; cook 4–5 minutes until juicy.
- Steam mussels: Add 1/2 cup white wine and 1/4 cup stock; bring to a strong simmer. Add cleaned mussels, cover, and cook 5–7 minutes, shaking the pot once or twice, until mussels open. Turn off heat; discard any mussels that remain closed.
- Combine: Add spaghetti squash strands to bowls. Ladle tomato-wine broth and mussels over the top. Sprinkle optional parsley and squeeze lemon over everything.
- Serve: Plate with the spicy blistered broccoli on the side and extra lemon wedges.
Health notes: ~550–700 calories per serving. Very high in protein and minerals (iron, B12) from mussels; spaghetti squash keeps it lighter than pasta. Watch sodium (go easy on added salt; mussels bring plenty).
Drink pairing: Tomato + shellfish loves bright, zippy whites. Look for: Muscadet (Loire), Vermentino, or a dry Riesling (WA does this beautifully). Local pick: Chateau Ste. Michelle Dry Riesling (WA) is a slam dunk with briny mussels and tomato broth.