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