Keto Spaghetti Squash With Creamy Sundried Tomato Sauce
Full of flavor, low in carbs, and easy to make, this keto spaghetti squash 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.
Servings 5 servings
Calories
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.