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

This spaghetti squash with sun-dried tomatoes and basil is a flavorful gluten-free and low-carb recipe for your busy weekday dinner.
Course Side Dish
Cuisine American
Keyword dinner, gluten-free, healthy, low-carb, lunch, Special Diet, vegetarian
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4 people
Calories 204kcal

Ingredients

Instructions

  • Preheat the oven to 375F.
  • Pierce the entire spaghetti squash a lot with a fork.
  • Place the spaghetti squash in a baking dish and bake for an hour.
  • Remove from the oven and let it cool.
  • Cut spaghetti squash in half lengthwise.
  • Scoop the seeds with a spoon.
  • Gently scrape the sides of the squash with a fork to shred the pulp into strands and place in a bowl.
  • In a saucepan, add extra olive oil over medium heat.
  • Add the shallots and garlic and sauté until the shallots are soft and golden.
  • Add the basil leaves and sun-dried tomatoes. Sauté for few minutes.
  • Add the cooked spaghetti squash and toss well.
  • Season with crushed red pepper, pepper, and salt to taste and adjust seasoning if necessary.
  • Add the cheese just before serving.

Notes

  • You can buy ready-made spaghetti squash noodles if you want to save some time.
  • If making spaghetti squash noodles from scratch and you have issues cutting a squash opened, you can microwave it to soften.
  • You can use dried sun-dried tomatoes or sun-dried tomatoes in oil.
  • To store: Store the recipe in an airtight container in the fridge for up to 3 days.
  • To reheat: You can enjoy the dish straight from the fridge or gently toss in a skillet.

Nutrition

Serving: 1/4 | Calories: 204kcal | Carbohydrates: 22g | Protein: 7g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 139mg | Potassium: 302mg | Fiber: 4g | Sugar: 7g