Spaghetti Squash with Sun Dried Tomato and Basil
A light, flavorful, and healthy twist on pasta! Tender spaghetti squash is tossed with a savory sauce of shallots, garlic, sun dried tomatoes, and fresh basil, then finished with nutty Parmesan. A perfect weeknight dinner.
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.