Spaghetti Squash with Sun dried Tomatoes and Basil - a delicious gluten free and low carb meal

Spaghetti Squash with Sun dried Tomatoes and Basil

Yield: 4 people
Prep Time:
10 mins
Cook Time:
50 mins
Total Time:
1 hr
This spaghetti squash with sun-dried tomatoes and basil is a flavorful gluten-free and low-carb recipe for your busy weekday dinner.
Print Recipe
5 from 1 vote

Ingredients

  • 1 tbsp extra virgin olive oil
  • 2 shallots — finely chopped
  • 2 garlic cloves — crushed
  • ½ cups finely chopped basil
  • ½ cup julienned sundried tomatoes
  • 4 cups cooked spaghetti squash
  • crushed red pepper  — optional
  • Salt and ground black pepper to taste
  • ½ cup shredded parmesan

Instructions

  1. Preheat the oven to 375F.
  2. Pierce the entire spaghetti squash a lot with a fork.
  3. Place the spaghetti squash in a baking dish and bake for an hour.
  4. Remove from the oven and let it cool.
  5. Cut spaghetti squash in half lengthwise.
  6. Scoop the seeds with a spoon.
  7. Gently scrape the sides of the squash with a fork to shred the pulp into strands and place in a bowl.
  8. In a saucepan, add extra olive oil over medium heat.
  9. Add the shallots and garlic and sauté until the shallots are soft and golden.
  10. Add the basil leaves and sun-dried tomatoes. Sauté for few minutes.
  11. Add the cooked spaghetti squash and toss well.
  12. Season with crushed red pepper, pepper, and salt to taste and adjust seasoning if necessary.
  13. Add the cheese just before serving.
Course: Side Dish
Cuisine: American
Keyword: dinner, gluten-free, healthy, low-carb, lunch, Special Diet, vegetarian

Nutrition Information

Amount per serving (1/4) — Calories: 204, Fat: 11g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 139mg, Potassium: 302mg, Carbohydrates: 22g, Fiber: 4g, Sugar: 7g, Protein: 7g

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