Tuscan Spaghetti Squash is an easy vegetarian meal perfect for busy week nights. With only 18 net carbs per generous serving, it’s naturally low carb, keto friendly, and gluten free.
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Spaghetti squash is such an amazing stand in for regular pasta. It doesn’t have a strong flavor of it’s own and easily takes on the other flavors in the dish.
In this recipe for Tuscan Spaghetti Squash, the creamy Parmesan sauce gives the squash the same delicious flavor. It has a very similar taste and texture to that of angel hair pasta.
Why This Recipe Works
This recipe, as written, is vegetarian, gluten free, low carb and keto diet friendly. It’s an excellent choice for dinner for Meatless Monday.
If you’re not vegetarian and want to add a little more protein to the recipe, it’s easily adaptable. Simply mix in some cooked chicken or beef strips.
You can make the spaghetti squash ahead of time. Finishing the dish will be even quicker and easier when dinner time rolls around and everyone is hungry.
How to Make Tuscan Spaghetti Squash
What You Need To Make This Recipe
To make this recipe you will need a spaghetti squash, baby spinach, sun-dried tomatoes, heavy cream, Parmesan cheese, garlic, shallot, butter, olive oil, salt, and pepper.
If desired, you can garnish this dish with fresh parsley.
Tip: if you’re not vegetarian and want to add more protein to this dish, you can mix in cooked chicken or beef.
The full amounts and printable instructions can be found in the recipe card at the end of this post.
Tip: if you have extra spinach and sun-dried tomatoes after making this recipe, a great way to use them up is to make Greek Omelets the next day for breakfast or dinner.
Prep!
You will need to mince the garlic, shallot, and parsley if using. You can buy julienne cut sun-dried tomatoes or you can slice them yourself.
Preheat your oven to 350°F.
Create!
Cut the spaghetti squash in half lengthwise and scoop out the seeds.
Place on a baking sheet and brush with the olive oil. Season with salt and pepper.
Roast for 45 to 60 minutes or until the squash can be easily shredded with a fork.
Remove from the oven and allow to cool.
Tip: to save time, you can cook the spaghetti squash in the microwave. Leave the spaghetti squash hole and piece about 10 holes into it. Microwave on high for 10 to 15 minutes or until tender. Allow to cool before cutting in half and removing the seeds. Then use a fork to scrap out the inside.
While the squash is cooling, melt the butter in a large skillet over medium heat.
Add the garlic and shallot. Cook for 1 to 2 minutes or until just starting to soften.
Mix in the sun-dried tomatoes and cook an additional minute.
Pour in the heavy cream and cook until hot and bubbly, about 1 to 2 more minutes.
Remove the pan from the heat and stir in the Parmesan cheese and baby spinach.
Once the squash is cool, use a fork to scrap it all out of the skin.
Stir the squash into the cream sauce and toss until everything is evenly coated.
Present!
Garnish with fresh parsley, if desired.
Tips and Techniques
- To save time, you can cook the spaghetti squash in the microwave.
- You can mix in cooked chicken or beef for added protein and heartiness, if desired.
- Store leftovers in an airtight container in the refrigerator. Use within 3 to 5 days.
FAQ’s
Is Spaghetti Squash Healthy?
Yes, spaghetti squash is an excellent choice as part of a healthier diet. It’s low in calories and carbohydrates making it a great alternative to pasta.
Does Spaghetti Squash Taste Like Pasta?
No, spaghetti squash does not taste like pasta. It has a relatively mild squash flavor and tends to take on the other flavors in the dish.
More Vegetarian Recipes to Try
Another low carb, gluten free vegetarian recipe that you may enjoy is this one for Keto Mac and Cheese Zoodles.
If you’re not low carb or gluten free and want to try a couple more really delicious vegetarian recipes, be sure to check out this recipe for Sweet Potato and Black Bean Tacos and this one for Creamy Goat Cheese Pasta Sauce.
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Tuscan Spaghetti Squash
Ingredients
- 1 medium spaghetti squash
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon butter
- 4 cloves garlic * minced
- 1 shallot * minced
- 2 tablespoons sun-dried tomatoes packed in oil, drained, julienne cut
- 1 cup heavy cream
- 1/3 cup Parmesan cheese * grated
- 3 ounces baby spinach
- fresh parsley * optional, garnish
Instructions
- Preheat oven to 350°F.
- Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Place on a baking sheet and brush with the olive oil. Season with salt and pepper.
- Roast for 45 to 60 minutes or until the squash can be easily shredded with a fork.
- Remove from the oven and allow to cool.
- While the squash is cooling, melt the butter in a large skillet over medium heat.
- Add the garlic and shallot. Cook for 1 to 2 minutes or until just starting to soften.
- Mix in the sun-dried tomatoes and cook an additional minute.
- Pour in the heavy cream and cook until hot and bubbly, about 1 to 2 more minutes.
- Remove the pan from the heat and stir in the Parmesan cheese and baby spinach.
- Once the squash is cool enough to handle, use a fork to scrap it all out of the skin.
- Stir the squash into the cream sauce and toss until everything is evenly coated.
- Garnish with fresh parsley, if desired.
Notes
Tips and Techniques
- To save time, you can cook the spaghetti squash in the microwave or make it ahead of time and store it tightly covered in the refrigerator until needed.
- You can mix in cooked chicken or beef for added protein and heartiness, if desired.
- Store leftovers in an airtight container in the refrigerator. Use within 3 to 5 days.
Nutrition
This recipe was originally posted on January 9, 2016. It was updated with an improved recipe, more thorough instructions, new images, tips, techniques, and FAQ’s in March 2020.
