Description
A delightful twist on traditional pasta, this Creamy Tomato Spaghetti Squash offers a comforting dish that doesn’t sacrifice flavor for health, making it perfect for gluten-free and low-carb diets.
Ingredients
Scale
- 1 medium spaghetti squash
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 1/2 cup heavy cream or coconut cream
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil for garnish (optional)
- Parmesan cheese for serving (optional)
Instructions
- Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle with olive oil and season with salt and pepper. Place the squash cut-side down on a baking sheet and roast for 30-40 minutes until tender.
- In a skillet over medium heat, add olive oil and sauté the garlic until fragrant. Be careful not to let the garlic brown.
- Add the crushed tomatoes, heavy cream, dried basil, and oregano to the skillet. Stir and let simmer for 10 minutes. Season with salt and pepper to taste.
- Once the spaghetti squash is cooked, use a fork to scrape out the strands into a bowl. Mix the squash strands into the sauce until well combined. Serve warm, garnished with fresh basil and grated Parmesan cheese if desired.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Avoid freezing the dish, as the cream may separate upon thawing.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 29g
- Saturated Fat: 15g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 40mg