Nutrition balance score
Unbalanced
Glycemic Index
35
Low
Glycemic Load
8
Low
Nutrition per serving
Calories383.4 kcal (19%)
Total Fat30.4 g (43%)
Carbs23.2 g (9%)
Sugars7.5 g (8%)
Protein3 g (6%)
Sodium487.2 mg (24%)
Fiber4.6 g (17%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1spaghetti squash
medium
1 Tbspvegan butter
or olive oil
½ tspsalt
¼ tspblack pepper
1 Tbspolive oil
or vegan butter
4 clovesgarlic
minced
1shallot
minced
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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