Creamy Garlic & Sundried Tomato Spaghetti Squash

Name: Creamy Garlic & Sundried Tomato Spaghetti Squash
Cuisine: Mediterranean
Ingredients: 1 medium spaghetti squash; 1 tbsp. vegan butter or olive oil; 1/2 tsp. salt; • 1/4 tsp. black pepper; 1 tbsp. olive oil or vegan butter; • 4 cloves garlic, minced; 1 shallot, minced; 2 tbsp sun-dried tomatoes packed in oil, drained, julienne cut; 1 cup heavy cream, vegan - or full fat coconut milk (can), or coconut cream; 1/3 cup parmesan cheese, grated, vegan; 3 ounces baby spinach; fresh parsley for optional garnish

3 steps

Updated at: Thu, 17 Aug 2023 07:02:16 GMT

Nutrition balance score

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Ingredients

4 servings

1spaghetti squash

medium

1 Tbspvegan butter

or olive oil

½ tspsalt

¼ tspblack pepper

1 Tbspolive oil

4 clovesgarlic

2 Tbspsun-dried tomatoes packed in oil

drained, julienne cut

1 cupheavy cream vegan

or full fat coconut milk, can, or coconut cream

⅓ cupparmesan cheese grated vegan

3 ouncesbaby spinach

fresh parsley

for optional garnish

Instructions

Step 1

preheat oven to 350°F. cut spaghetti squash in half lengthwise and scoop out seeds. place on a baking sheet lined with parchment paper and brush with olive oil; season with salt and pepper. bake for ~45 minutes, or until the squash can be easily shredded with a fork. remove from oven and cool.

Step 2

while 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. pout in the heavy cream and cook until hot and bubbly, 1-2 more minutes. remove from heat and stir in parmesan cheese and spinach.

Step 3

once squash is cool, use a fork to scrape the insides out of the skin. stir squash into the cream sauce and toss until everything is evenly coated.

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