Description
A comforting and versatile roasted spaghetti squash dish paired with a rich tomato cream sauce, perfect for any occasion.
Ingredients
Scale
- 1 medium spaghetti squash
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 medium onion, diced
- 1 can (14 oz) crushed tomatoes
- 1/2 cup heavy cream
- 1 teaspoon dried basil
- Salt and pepper to taste
- Freshly grated Parmesan cheese for topping
- Fresh basil for garnish
Instructions
- Preheat your oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise and scoop out the seeds with a spoon. Brush the cut sides with olive oil, then season generously with salt and pepper. Place the squash cut-side down on a baking sheet and roast for 40-50 minutes, or until fork-tender.
- While the squash roasts, pour olive oil into a large skillet over medium heat. Once heated, add in the minced garlic and diced onions, sautéing until the onions become translucent and fragrant—about 5 minutes.
- Stir in the can of crushed tomatoes and let the mixture simmer for 10 minutes, allowing the flavors to meld harmoniously.
- Pour in the heavy cream and sprinkle in the dried basil, stirring until all the vibrant ingredients meld together. Season with salt and pepper, adjusting to your taste.
- Once your squash is ready, use a fork to gently shred the flesh into strands—marvel at the transformation!
- Add the luscious sauce to the strands either directly in the skillet or transfer everything to a large bowl, tossing to coat all the strands evenly.
- Serve hot, finishing each bowl with a generous sprinkle of freshly grated Parmesan and a few torn basil leaves for a pop of color.
Notes
Make-ahead tips: Roast the spaghetti squash a day in advance and store it in the refrigerator. When ready to serve, simply reheat the strands in the microwave before mixing in your sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 30mg