There are some recipes that are so simple, so fresh, and so incredibly satisfying, they become instant classics. For me, this Spaghetti Squash with Sun Dried Tomato and Basil is one of those dishes. It’s a celebration of vibrant flavors and wholesome ingredients, and it’s proof that healthy eating doesn’t have to be boring or complicated.
I first discovered spaghetti squash when I moved to a new country and was introduced to this magical vegetable that turns into beautiful, noodle like strands. I was fascinated. The first time I made it, I couldn’t believe how versatile it was. It became my go to for creating lighter, veggie packed versions of my favorite pasta dishes. This recipe, with its savory sun dried tomatoes, fragrant basil, and nutty Parmesan, quickly became my favorite. It’s a dish that tastes like it took hours to prepare, but comes together in just a few simple steps. It’s the perfect meal for a busy weeknight when you want something comforting yet light.
Imagine this: tender, perfectly cooked strands of spaghetti squash, tossed with a fragrant sauce of sautéed shallots and garlic, vibrant sun dried tomatoes, and fresh, aromatic basil. Every bite is a burst of savory, tangy, and herbaceous flavor, with a hint of heat from optional crushed red pepper. A generous sprinkle of Parmesan cheese adds a salty, nutty finish that ties everything together. It’s a dish that’s light, fresh, and deeply satisfying, and it’s ready to grace your table in under an hour. Let me show you how to make this simple, stunning, and delicious meal.
Ingredient Spotlight: Simple Ingredients, Extraordinary Flavor
- Spaghetti Squash: The star of the show! When roasted, its flesh separates into beautiful, noodle like strands, creating a healthy, low carb base for our sauce.
- Sun Dried Tomatoes: These little gems add an intense, concentrated umami flavor and a slight tanginess that’s absolutely irresistible. Use the kind packed in oil or dry packed.
- Shallots & Garlic: Sautéed until soft and golden, they form a sweet, savory foundation for the sauce.
- Fresh Basil: Essential for that bright, peppery, and aromatic finish. It adds a freshness that perfectly balances the richness of the sun dried tomatoes and cheese.
- Parmesan Cheese: A final sprinkle of salty, nutty Parmesan adds the perfect finishing touch, bringing all the flavors together.
Step by Step Instructions: Your Guide to Spaghetti Squash Success
This recipe is deceptively simple. With a little planning, you’ll have a beautiful, flavorful meal in no time.
1Preheat and Prep the Squash: Preheat your oven to 375°F (190°C). Pierce the whole spaghetti squash several times with a fork (this allows steam to escape). Place it in a baking dish and bake for 1 hour, or until a knife can be easily inserted into the skin.
2Cool and Shred: Remove the squash from the oven and let it cool until it’s safe to handle. Cut the squash in half lengthwise. Scoop out and discard the seeds. Use a fork to gently scrape the sides of the squash, pulling the flesh into beautiful, spaghetti like strands. Place the strands in a bowl. You should have about 4 cups of cooked spaghetti squash.
3Sauté the Aromatics: While the squash is baking or cooling, heat 1 tablespoon of extra virgin olive oil in a large saucepan over medium heat. Add the finely chopped shallots and crushed garlic. Sauté for 2-3 minutes, until the shallots are soft and golden.
4Add the Tomatoes and Basil: Add the ½ cup of finely chopped basil and the ½ cup of julienned sun dried tomatoes to the pan. Sauté for a few more minutes, until the basil has wilted and the flavors have melded.
5Combine and Season: Add the cooked spaghetti squash strands to the pan. Toss everything together until the squash is well coated in the sauce. Season with crushed red pepper (if using), salt, and black pepper to taste.
6Finish and Serve: Just before serving, sprinkle the ½ cup of shredded Parmesan cheese over the top. Toss gently to combine, or serve the cheese on the side for guests to add themselves. Serve immediately.
Expert Tips for Spaghetti Squash Success
- The Pricking Method: Don’t skip pricking the squash with a fork before baking! This allows steam to escape and prevents the squash from bursting in the oven.
- Cool Before Cutting: Let the roasted squash cool for at least 10-15 minutes before cutting. It will be much easier and safer to handle.
- Scrape Gently: When shredding the squash, use a gentle scraping motion with a fork. You want long, beautiful strands, not a mushy mess.
- Buy Pre Made Noodles: If you’re really short on time, you can find pre made spaghetti squash noodles in the produce section of many grocery stores. They’re a great shortcut!
- Make it a Meal: This dish is light and flavorful on its own, but it’s also a fantastic base for adding protein. Try topping it with grilled chicken, shrimp, or chickpeas for a heartier meal.
Recipe FAQ: Your Questions Answered
How do I know when the spaghetti squash is done?
The squash is ready when a knife or fork can be easily inserted into the skin and flesh with little resistance. It should feel tender all the way through.
Can I microwave the spaghetti squash instead of baking?
Yes, you can! Piercing the squash and microwaving it is a great time saver. Microwave on high for about 10-12 minutes, flipping halfway through. Let it cool, then cut, seed, and shred.
Can I use dried basil instead of fresh?
Fresh basil is highly recommended for its bright, aromatic flavor. If you must use dried, use about 2 tablespoons, but know the flavor will be different. Fresh parsley could also be a substitute in a pinch.
What type of sun dried tomatoes should I use?
You can use either sun dried tomatoes packed in oil (just drain them) or dry packed ones. If using dry packed, you may want to rehydrate them in warm water for 10 minutes before chopping.
How do I store leftovers?
Store any leftover squash in an airtight container in the refrigerator for up to 3 days. It’s delicious cold or can be gently reheated in a skillet.
Can I freeze this dish?
I don’t recommend freezing this dish. The texture of the spaghetti squash can become watery and mushy upon thawing. It’s best enjoyed fresh.
Make Ahead, Storage & Freezing Instructions
- Make Ahead Squash: You can roast the spaghetti squash up to 2 days in advance. Store the shredded strands in an airtight container in the refrigerator. When ready to serve, simply sauté the aromatics and combine with the pre cooked squash.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently in a skillet over medium low heat until warmed through. You can also enjoy it cold!
- Freezing Instructions: Freezing is not recommended for best texture.
Serving Suggestions: The Perfect Pairings
- As a Light Main Course: This dish is satisfying on its own. Serve it with a side of crusty bread for sopping up any leftover sauce.
- With a Protein: Top it with grilled chicken breast, shrimp, or baked salmon for a complete, protein packed meal.
- With a Simple Salad: Pair it with a fresh green salad tossed in a light lemon vinaigrette.
- With Roasted Vegetables: Serve alongside some roasted asparagus or garlic roasted broccoli.
- Drink Pairing: A crisp, unoaked Chardonnay or a light Pinot Grigio would complement the bright, savory flavors beautifully. For a non alcoholic option, a sparkling water with lemon or a refreshing herbal iced tea is perfect.
Spaghetti Squash with Sun Dried Tomato and Basil
Equipment
- Baking dish
- Fork (for piercing and shredding)
- Large saucepan or skillet
- Cutting board and knife
- Spoon (for scooping seeds)
- Measuring cups and spoons
Ingredients
- 1 medium spaghetti squash
- 1 tablespoon extra virgin olive oil
- 2 shallots finely chopped
- 2 garlic cloves crushed
- ½ cup fresh basil finely chopped
- ½ cup julienned sun dried tomatoes packed in oil or dry packed
- Crushed red pepper flakes optional, to taste
- Salt and freshly ground black pepper to taste
- ½ cup shredded Parmesan cheese
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Prepare Squash: Pierce the whole spaghetti squash several times with a fork. Place it in a baking dish.
- Roast Squash: Roast for about 1 hour, or until a knife can be easily inserted into the skin and flesh.
- Cool and Shred: Remove from the oven and let cool until safe to handle. Cut the squash in half lengthwise. Scoop out and discard the seeds. Use a fork to gently scrape the sides, pulling the flesh into strands. Transfer the strands to a bowl. You should have about 4 cups.
- Sauté Aromatics: While the squash is roasting or cooling, heat the olive oil in a large saucepan over medium heat. Add the shallots and garlic. Sauté for 2-3 minutes, until the shallots are soft and golden.
- Add Tomatoes and Basil: Add the basil and sun dried tomatoes to the pan. Sauté for a few more minutes until the basil wilts.
- Combine and Season: Add the cooked spaghetti squash strands to the pan. Toss to combine. Season with crushed red pepper (if using), salt, and black pepper to taste.
- Finish and Serve: Just before serving, sprinkle with the shredded Parmesan cheese. Toss gently to combine, or serve the cheese on the side. Serve immediately.
Notes
- Time Saver: You can buy pre made spaghetti squash noodles in the produce section of many grocery stores.
- Microwave Method: Pierce the squash and microwave on high for 10-12 minutes, flipping halfway, as a faster alternative to baking.
- Sun Dried Tomatoes: If using dry packed sun dried tomatoes, you may want to rehydrate them in warm water for 10 minutes before chopping.
- Make Ahead: Roast the squash up to 2 days in advance and store the strands in the refrigerator.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freezing is not recommended as the texture may become watery.
