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.
Servings: 2
Ingredients
- 1 medium spaghetti squash
- 2 garlic minced
- 1 shallot minced
- 1/3 cup sun-dried tomatoes drained and chopped
- 2 tsp Italian seasoning
- 1 tsp oregano
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 cup half & half or cream
- 1/2 cup parmesan cheese
- 2 1/2 cups spinach
- 10 fresh basil leaves chopped
- 1 cup shredded mozzarella cheese
Instructions
- 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.
- 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. 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. 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.
Notes
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.