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Overhead of a skillet with Tuscan Spaghetti Squash and a wood spoon over a wood background with a blue and white towel
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4.78 from 9 votes

Tuscan Spaghetti Squash

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.
Prep Time10 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 20 minutes
Course: Dinner, Main Dish
Cuisine: Gluten Free, Low Carb, Vegetarian
Servings: 4 servings
Calories: 389kcal
Author: Lauren Harris

Ingredients

  • 1 medium spaghetti squash
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon pepper (or to taste)
  • 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 scrape 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.

Video

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.
 
** Nutritional information is an estimate and may vary.

Nutrition

Serving: 1serving | Calories: 389kcal | Carbohydrates: 23g | Protein: 7g | Fat: 32g | Saturated Fat: 18g | Cholesterol: 95mg | Sodium: 513mg | Potassium: 543mg | Fiber: 5g | Sugar: 8g | Vitamin A: 3332IU | Vitamin C: 14mg | Calcium: 222mg | Iron: 2mg