Creamy Tuscan Spaghetti Squash

Creamy Tuscan Spaghetti Squash is a delicious fall meal. Shallots, garlic, sundried tomatoes and parmesan come together in a dreamy sauce that gets tossed with spinach and topped off with an extra sprinkle of cheese. It’s healthy plant-forward food you’ll want to eat on repeat.

By @sara.haven

Original recipe source

Cook time: 60 minutes

Servings: 4

Ingredients

• 1 medium spaghetti squash
• 1 tbsp olive oil
• 0.5 tsp salt
• 0.25 tsp black pepper
• 1 tbsp butter
• 4 cloves garlic
• 1 shallot
• 2 tsp sun-dried tomatoes
• 1 cup heavy cream
• 0.33 cup parmesan cheese
• 3 ounces baby spinach

Instructions

1. Preheat oven to 350 F.
2. Cut spaghetti squash in half lengthwise and scoop out seeds.
3. Place spaghetti squash on a baking sheet lined with parchment paper and brush with olive oil; season with salt and pepper.
4. Bake for ~45 minutes, or until the squash can be easily shredded with a fork. Remove from oven and cool.
5. While squash is cooling, melt butter in a large skillet over medium heat.
6. Add the garlic and shallot; cook for 1-2 minutes.
7. Mix in the sun-dried tomatoes and cook one more minute.
8. Pour in the cream and cook until hot and bubbly, 1-2 more minutes. Remove from heat and stir in parmesan cheese and spinach.
9. Once squash is cool, use a fork to scrape the insides out of the skin. Stir squash into the cream sauce and toss until everything is evenly coated.