Creamy Tuscan Spaghetti Squash
This is one of my favorite fall(ish) meals maybe ever. Shallots, garlic, sundried tomatoes and parmesan come together in a dreamy sauce that gets tossed with spinach and topped off with an extra sprinkle of cheese for something seriously delicious. It’s healthy plant-forward food you’ll want to eat on repeat.
Ingredients
Directions
- 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.
- 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. Pour in the creamer and cook until hot and bubbly, 1-2 more minutes. Remove from heat and stir in parmesan cheese and spinach.
- 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.
