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.
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
-
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.
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: 7gIf you make this recipe, follow @primaverakitchen on Instagram, snap a photo and hashtag it #primaverakitchen. I'd love to see what you're making!
This post contains affiliate links. For more information, please visit my disclosure page here.