Tuscan Spaghetti Squash

Spaghetti Squash with Spinach and Sun-dried Tomatoes

Am I the only one that keeps multiple spaghetti squash in the fridge and never know how to prepare them? I either top the squash with some sort of meat sauce that I had saved from my family’s pasta meal or I sauté it in browned butter and sage with Parmesan cheese. Both are really great options, but it’s time to venture and try out something new. I knew I wanted a sauce that was light, not made with heavy whipping cream. I checked the pantry and I noticed that I had some unsweetened almond milk on hand. This was going to be the base of the sauce that I would make.

I haven’t gotten the chance to experiment with spaghetti squash much, but I think it’s time. I loved how this recipe came out and it is now going to be a keeper. I’m a really big fan of sun -dried tomatoes and the flavor that they brought to this plate, packed a punch. Now if only I could get my kids to eat spaghetti squash. They aren’t usually picky but they will never give up their pasta for a vegetable. Believe me, I have swapped their pasta out with veggie based options but I could never fool them!

Spaghetti Squash with Spinach and Sun-dried Tomatoes

Recipe by physicalfoodie
Prep time

30

minutes
Cooking time

40

minutes
Total time

1

hour 

10

minutes

This spaghetti squash with spinach and sun-dried tomatoes is an easy recipe that is really light, filling and packed with flavor.

Ingredients

  • 1 medium spaghetti squash

  • 4 tbs. sun-dried tomatoes, sliced thin

  • 4 ounces of fresh spinach

  • ½ cup almond milk

  • 1 clove of garlic, minced

  • 1 large shallot, chopped

  • 2 tbs. avocado oil or oil of your choice

  • Salt and pepper to taste

Directions

  • Preheat oven to 400° and line a baking sheet with parchment paper.
  • Using a sharp knife, carefully cut a spaghetti squash in half and drizzle each side with one tablespoon of avocado oil.
  • Place each side cut-side down on the prepared baking sheet.
  • Bake for 40-60 minutes depending on the size of the spaghetti squash, until the cut sides are turning golden and the inside can easily be pierced with a fork and allow to cool.
  • Using a fork, scrape out the squash into a bowl and set aside.
  • Sauté shallots and garlic in a large non-stick pan with a drizzle of oil for 3 minutes.
  • Slowly mix in the almond milk and the sun dried tomatoes.
  • When the sauce thickens up stir in spinach. When it has wilted, add the spaghetti squash into the sauce.
  • Add salt and pepper to taste and enjoy!
 

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