Keto Spaghetti Squash With Creamy Sun-Dried Tomatoes and Spinach
Full of flavor, low in carbs, and easy to make, this keto spaghetti squash skillet meal with creamy sun-dried tomatoes and spinach is a perfect vegetarian meal served with a salad or a fall side dish. You could add cooked shredded or diced chicken if you want extra protein.
I used my Tuscan salmon and sun-dried tomato chicken sauce recipe as the base and added spaghetti squash to the mix for a delicious low-carb meal that is easy to make and incredibly flavorful.
Spaghetti squash is available year-round, but its peak season is in the fall when it’s harvested. It can be pretty bland on its own but add some garlic, white wine, cheese and sun-dried tomatoes and you’ll have a delicious low-carb meal.
I kept mine dairy-free and used coconut cream, but you can use heavy cream if you can tolerate dairy. While the coconut cream does give it a hint of coconut, I didn’t mind it.
Pick up Colorado-grown spaghetti squash on sale for $.99/lb. at Safeway to make this low-carb spaghetti squash recipe for a meal this week.
Ingredients
- 1 medium spaghetti squash
- 1 tbsp. olive oil
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1 tbsp. butter
- 4 cloves garlic, minced
- 1 shallot, minced
- 2 tbsp. sun-dried tomatoes packed in oil, drained, julienne cut
- 1 cup heavy cream or coconut cream if keeping it dairy-free
- 1/4 cup white wine (optional, but recommended)
- 1/3 cup parmesan cheese, grated
- 3 ounces baby spinach
- fresh basil for garnish
If you want to add protein to this meal, I would recommend bacon, ham, or diced or shredded cooked chicken. Add the protein to the skillet just before the heavy cream.
How to Roast Spaghetti Squash
Spaghetti squash like all winter squash has seeds inside that need to be removed prior to roasting. Cut the squash in half lengthwise and use a large spoon to scoop out the seeds. brush the squash with a thin layer of olive oil using a baking brush, or rub on using your fingers.
Place the squash flesh side down on a baking sheet and roast in a preheated 425° F. oven for 25 minutes. You can also roast at a lower temperature, it just takes longer.
Remove from the oven and cool the squash until you can handle it. Use a fork to “shred” the squash into long ribbons that can be used as an alternative to pasta or even in soups.
How to Make Keto Spaghetti Squash Skillet with Creamy Sundried Tomato Sauce
Preheat oven to 425 F.
Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place on a baking sheet and brush the flesh with olive oil; season with salt and pepper.
Bake for ~25 minutes, or until the squash can be easily shredded with a fork. Remove from oven and cool.
While the squash is cooling, melt butter in a large skillet over medium heat.
Add the garlic and shallot and cook for 1-2 minutes.
Mix in the sun-dried tomatoes and cook one more minute. Pour in the heavy cream and white wine and cook until hot and bubbly, 1-2 more minutes.
Remove from heat and stir in parmesan cheese and spinach.
Once the squash is cool, use a fork to scrape the insides out of the skin.
Stir the squash into the cream sauce and toss until everything is evenly coated.
Serve with a side salad for a complete meal, or as a side dish to your favorite baked chicken or seafood recipes.
Additional Squash Recipes
Ginger & Coconut Roasted Spaghetti Squash Soup
Brown Butter Gnocchi With Butternut Squash and Sage
Roasted Butternut Squash Risotto With Riced Cauliflower
Coconut Curry Butternut Squash Soup Recipe
Keto Spaghetti Squash With Creamy Sundried Tomato Sauce
Ingredients
- 1 medium spaghetti squash
- 1 tbsp. olive oil
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1 tbsp. butter
- 4 cloves garlic minced
- 1 shallot minced
- 2 tbsp. sun-dried tomatoes packed in oil drained, julienne cut
- 1 cup heavy cream or coconut cream
- 1/4 cup white wine optional
- 1/3 cup parmesan cheese grated
- 3 ounces baby spinach
- fresh basil for garnish
Instructions
- Preheat oven to 425 F.
- cut the spaghetti squash in half lengthwise and scoop out seeds. Place on a baking sheet and brush the flesh with olive oil; season with salt and pepper.
- Bake for ~25 minutes, or until the squash can be easily shredded with a fork. Remove from oven and cool.
- While the squash is cooling, melt butter in a large skillet over medium heat.
- Add the garlic and shallot; cook for 1-2 minutes.
- Mix in the sun-dried tomatoes and cook one more minute. Pour in the heavy cream and cook until hot and bubbly, 1-2 more minutes. Remove from heat and stir in parmesan cheese and spinach.
- Once the squash is cool, use a fork to scrape the insides out of the skin.
- Stir the squash into the cream sauce and toss until everything is evenly coated.
SuperSafeway is a blog devoted to helping you find the best deals at Safeway in the Denver division. Every week we slice and dice the ad and tell you the best deals at Safeway with and without coupons.
For more low prices, check out the Safeway weekly ad and the Safeway coupon matchup page. Would you like to stay updated on the best deals? If so, make sure to like Super Safeway on Facebook, join our Facebook group, follow us on Twitter, subscribe to our Instagram, or head over to Pinterest. Also, make sure to subscribe to our newsletter.
* Please note – Savings information is based on Colorado pricing and the Safeway Coupon Policy for the Denver Division which includes Colorado, Nebraska, New Mexico, Wyoming and South Dakota. Your market may vary. Prices may vary per location*
