Tuscan Spaghetti Squash

This tuscan spaghetti squash, made with sun-dried tomatoes, spinach, half & half and fresh basil, is a creamy and cozy low-carb dinner the whole family will love.

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This tuscan spaghetti squash is the perfect weeknight meal to make this fall. It’s a recipe that celebrates squash season, and is cozy for those chilly fall nights.

I love spaghetti squash because it is pretty mild on its own. This allows you to get creative with how you prepare it, and allows whatever sauce and mix ins you add to really shine through.

This tuscan spaghetti squash is satisfying and hearty fall meal while still getting in extra servings of veggies and nutrients from the spaghetti squash and spinach.

And lastly, don’t skip the mozzarella on top. It gets all melty and golden brown under the broiler and is so delicious atop the creamy spaghetti squash.

Ingredients

Spaghetti squash: pick out a medium sized spaghetti squash and follow my instructions for a perfectly cooked spaghetti squash to avoid a watery sauce.
Garlic and shallots: the aromatics in this recipe that add flavor to the mild spaghetti squash.
Sun-dried tomatoes: I recommend finely chopping the sun-dried tomatoes so you get some in each bite and avoid large chewy pieces.
Spinach: the spinach is gently wilted down in the sauce.
Parmesan cheese: this gives the sauce a nice cheesy flavor.
Half & half: I like to use half and half because it creates a thick sauce without being overly rich, like with cream.
Mozzarella cheese: a hearty layer of mozzarella cheese is added to the top of each spaghetti squash half and thrown under the broiler until bubbly and golden brown.
Fresh basil: fresh basil adds tons of flavor and compliment the sun-dried tomato and spinach.
Seasonings: Italian seasoning, oregano, salt and pepper

Equipment

Baking sheet
Sauté pan
Cutting board and knife
Measuring cups and spoons 
Rubber spatula
Large spoon

Roast the Squash

Preheat the oven to 400°F and line a baking sheet with parchment paper.

Cut the spaghetti squash in half lengthwise and scoop out the seeds with a large spoon. Spray the spaghetti squash with avocado oil and season with salt and pepper.

Place the squash flesh side down on the parchment lined baking sheet and roast in the oven for 25-30 minutes, or until the squash begins to string when scraped with a fork.

Allow the squash to cool for 10 minutes before scraping the flesh into ‘spaghetti’ strands.

Prepare the Sauce

While the spaghetti squash is roasting, prepare the sauce. Heat one tablespoon of the sun dried tomato oil in a large sauté pan over medium heat.

Add the garlic and shallots and sauté until soft, about 5 minutes. Next, add the sun dried tomatoes, Italian seasoning, oregano, salt and pepper and cook an additional minute.

Add the half and half and parmesan cheese and bring the sauce to a simmer. Simmer sauce for one minute, then reduce the heat to low and add the spinach to wilt.

Note: the sauce will be thick. This is what you want, as the spaghetti squash will add moisture to the sauce and help thin it out.

Assemble

Add the fresh basil and spaghetti squash strands to the pan with the sauce and toss well to combine. Add the spaghetti squash mixture back to the spaghetti squash halves and top with mozzarella cheese.

Place spaghetti squash under a broiler set on high. Broil for 2-3 minutes, or until the cheese is melted and lightly golden.

Allow squash to cool for 10 minutes before enjoying.

Tips for the Best Tuscan Spaghetti Squash

• Cook the spaghetti squash flesh side down. This will allow excess moisture to drip out of the squash rather than pool in it’s cavity.
• Do not over cook the squash! You want the squash to roast just long enough for it to strand when scraped with a fork, otherwise it will become mushy and the final dish will be watery.
• If the spaghetti squash is soggy before adding to the sauce, place strands in a paper towel lined colander and strain excess liquid for 10 minutes.
• Allow the squash to cool for 10 minutes before eating. This will allow time for the sauce to absorb into the squash.
• Use the oil from the sun-dried tomato jar to sauté the garlic and shallots to add more flavor.
• Watch the spaghetti squash under the broiler carefully as the cheese can go from perfectly golden to burnt quickly!

How to Store and Reheat

To store: allow the spaghetti squash to cool and scoop out remaining spaghetti squash into an air tight container. Store in the refrigerator for up to 5 days or freeze up to 3 months.

To reheat: Preheat oven to 400°F. Transfer spaghetti squash to an oven safe dish and bake for 12-15 minutes or until warmed through.

Substitutions

Shallots: use half a yellow onion in place of shallots.
Half & half: you may use cream instead of half & half for a richer sauce.
Parmesan cheese: I’ve made this recipe with half parmesan cheese and half pecorino romano cheese for added flavor. You can also do all pecorino romano in place of parmesan.
Mozzarella cheese: instead of shredded mozzarella cheese on top, you can use fresh mozzarella, provolone, asiago or fontina cheese.
Fresh basil: use 1/2 tablespoon of dried basil in place of fresh.

More Recipes You’ll Love

• Tuscan Stuffed Chicken
• Mediterranean Stuffed Eggplant
• Butternut Squash Lasagna
• Air Fryer Crab Stuffed Salmon
• Chicken Pot Pie with Buttermilk Biscuits

If you make this Tuscan Spaghetti Squash, be sure to leave a comment below and rate this recipe! If you snap a pic, be sure to tag me on Instagram @thechowdown! I love seeing your creations!