Creamy Garlic & Sundried Tomato Spaghetti Squash
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Recipe Intro From sara.haven
it’s officially fall which means it’s officially squash season which means this one’s officially on regular dinner rotation until further notice 🍂🤩
options: you’ve got them! make this vegan by swapping dairy-free cheeses for regular, and add extra protein by tossing in grilled chicken or shrimp. sop up the extra sauce with crusty bread and pair with a side salad for extra pretty!
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Recipe Card
ingredients
- 1 medium spaghetti squash
- 1 tablespoon butter or olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 4 cloves minced garlic
- 1 minced shallot
- 2 tablespoons sun-dried tomatoes packed in oil
- 1 cup heavy cream
- 1/3 cup grated parmesan cheese
- 3 ounces baby spinach
- Fresh parsley, to garnish
Method
Step 1
Preheat oven to 350 F. Cut spaghetti squash in half lengthwise and scoop out seeds. Place on a baking sheet lined with parchment paper and brush with olive oil; season with salt and pepper. Bake for ~45 minutes, or until the squash can be easily shredded with a fork. Remove from oven and cool.
Step 2
While squash is cooling, melt butter in a large skillet over medium heat. Add the garlic and shallot; cook for 1-2 minutes. Mix in the sun-dried tomatoes and cook one more minute. Pour in the creamer and cook until hot and bubbly, 1-2 more minutes. Remove from heat and stir in parmesan cheese and spinach.
Step 3
Once squash is cool, use a fork to scrape the insides out of the skin. Stir squash into the cream sauce and toss until everything is evenly coated.