Search
Rate this post
(16)
Artichoke Tomato Spaghetti Squash
Recipe Intro From juangmaggie

This recipe is featured in our Weekly Vegan Meal Planner Email Newsletter. Sign up for it here to have 6 great dinner recipes (along with a full shopping list) delivered to your inbox every Sunday!

The combination of spaghetti squash with artichokes creates a robust Whole30 side dish or salad.

Recipe

Prep time 10mins
Cook time 30mins
Yield: Serves or Makes serves 4
Buy ingredients
Add ingredients directly to your favorite online grocery cart (where available).

ingredients

  • 1 medium spaghetti squash, halved and seeded
  • 3 tablespoons extra virgin olive oil
  • 3 cloves garlic, sliced
  • 1/2 cup basil, roughly chopped
  • 2 cups cherry tomatoes, halved
  • 11/2 cups jarred, marinated artichokes, drained
  • 2 tablespoons capers, drained
  • Kosher salt
  • Freshly ground black pepper

Method

  • Step 1

    In microwave safe dish, place the squash rind side down with an inch of water. Pierce squash a few times with a knife. Microwave 10-12 minutes depending on size. Let the squash rest at least 5 minutes.

  • Step 2

    Heat oil in a pan or skillet over medium high heat until shimmery. Add sliced garlic while stirring and shaking pan until golden brown and fragrant, about 1 minute. Add cherry tomatoes, artichokes, and capers. Sauté until flavors have infused and aromas are released, about 7 minutes. Season with salt and pepper, to taste.

  • Step 3

    With a fork, scrape out the squash strands and place on a plate. Pour the artichoke and tomato mixture over spaghetti squash. Garnish with basil leaves. Season with kosher salt and pepper and serve immediately.