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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 minutes
Cook Time 50 minutes minutes
Total Time 1 hour hour
Servings 4 people
Calories 204kcal
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.
- 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.
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