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Tuscan Spaghetti Squash in Creamy Sun-Dried Tomato and Spinach Sauce Recipe

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4.2 from 9 reviews

This Tuscan Spaghetti Squash recipe offers a flavorful, low-carb alternative to traditional pasta dishes. Roasted spaghetti squash strands are combined with a creamy, garlicky sauce loaded with sun-dried tomatoes, Parmesan cheese, and fresh baby spinach, creating a delicious and comforting meal inspired by classic Tuscan flavors.

Ingredients

Spaghetti Squash

  • 1 medium spaghetti squash
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon pepper (or to taste)

Sauce

  • 1 tablespoon butter
  • 4 cloves garlic, minced
  • 1 shallot, minced
  • 2 tablespoons sun-dried tomatoes packed in oil, drained and julienne cut
  • 1 cup heavy cream
  • 1/3 cup Parmesan cheese, grated
  • 3 ounces baby spinach
  • Fresh parsley (optional, for garnish)

Instructions

  1. Preheat Oven: Preheat the oven to 350°F (175°C) to prepare for roasting the spaghetti squash.
  2. Prepare Squash: Cut the spaghetti squash lengthwise in half and carefully scoop out all the seeds from the center.
  3. Season Squash: Place the squash halves cut side up on a baking sheet. Brush the flesh with extra virgin olive oil and season with salt and pepper evenly.
  4. Roast Squash: Roast the squash in the preheated oven for 45 to 60 minutes until the flesh is tender and can be easily shredded with a fork.
  5. Cool Squash: Remove the baking sheet from the oven and allow the squash halves to cool enough to handle safely.
  6. Sauté Aromatics: While the squash cools, melt the butter in a large skillet over medium heat. Add the minced garlic and shallot, cooking for 1 to 2 minutes until they begin to soften and become fragrant.
  7. Add Sun-Dried Tomatoes: Stir in the julienned sun-dried tomatoes and cook for an additional minute to combine flavors.
  8. Add Cream: Pour the heavy cream into the skillet and cook until it becomes hot and bubbly, about 1 to 2 minutes.
  9. Finish Sauce: Remove the pan from heat, then mix in the grated Parmesan cheese and baby spinach until the cheese melts and the spinach wilts slightly.
  10. Scrape Squash: Using a fork, scrape the flesh from the cooled spaghetti squash halves into strands and place into a large bowl or directly into the skillet with sauce.
  11. Toss Together: Stir the spaghetti squash strands into the creamy sauce until everything is well coated and evenly combined.
  12. Garnish and Serve: Garnish with freshly chopped parsley if desired. Serve warm as a satisfying main or side dish.

Notes

  • You can adjust salt and pepper according to your taste preferences.
  • For a lighter version, substitute half-and-half or milk for heavy cream, though the sauce will be less rich.
  • Sun-dried tomatoes packed in oil add the best flavor; drain them well before use.
  • Make sure to let the squash cool enough before handling to avoid burns.
  • This dish can be prepared in advance; reheat gently on the stovetop before serving.

Find it online: https://cookedbysarah.com/tuscan-spaghetti-squash-in-creamy-sun-dried-tomato-and-spinach-sauce-recipe/