Get ready to indulge in a culinary delight that transforms the humble spaghetti squash into a creamy, dreamy masterpiece! This Spaghetti Squash Bake with Sun Dried Tomato Cream Sauce is not just a recipe; it's an experience that will tantalize your taste buds and impress your dinner guests. With its rich flavors and comforting textures, this dish is perfect for a cozy family dinner or an elegant gathering. Plus, it's a fantastic way to sneak in some veggies without sacrificing flavor! So, if you're looking for a deliciously unique twist on Italian cuisine, keep reading to discover how to create this mouthwatering dish that will have everyone asking for seconds!
Ingredients
- 1 medium spaghetti squash
- 1 cup sun dried tomatoes, chopped
- 1 cup heavy cream
- 1 cup mozzarella cheese, shredded
- 1/2 cup parmesan cheese, grated
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Cut the spaghetti squash lengthwise using a sharp knife. Scoop out the seeds and discard or save for roasting.
- Brush the inside of the squash halves with olive oil and season with salt and pepper. Place cut-side down on the prepared baking sheet.
- Roast the squash for 35-40 minutes until the flesh is tender and easily pierced with a fork.
- While squash is roasting, prepare the sun-dried tomato cream sauce. In a medium saucepan, sauté minced garlic in a bit of olive oil until fragrant.
- Add chopped sun-dried tomatoes and Italian seasoning to the pan. Cook for 2-3 minutes.
- Pour in heavy cream and simmer on low heat for 5-7 minutes, stirring occasionally until the sauce thickens slightly.
- Once squash is cooked, use a fork to scrape the flesh into spaghetti-like strands directly in the baking dish.
- Pour the sun-dried tomato cream sauce over the squash strands, ensuring even coverage.
- Sprinkle mozzarella and parmesan cheese evenly over the top.
- Return to the oven and bake for an additional 10-15 minutes until cheese is melted and bubbly.
- Remove from oven and let rest for 5 minutes. Garnish with fresh basil leaves before serving.
Tips
- Choose the Right Squash: Look for a medium-sized spaghetti squash that feels heavy for its size. This ensures you'll have plenty of delicious strands to work with.
- Perfect Roasting: When roasting the squash, make sure it's cut-side down on the baking sheet to help it steam and become tender. This technique will give you the best texture for your dish.
- Customize the Sauce: Feel free to add extra herbs or spices to the sun-dried tomato cream sauce to suit your taste. A pinch of red pepper flakes can add a nice kick!
- Cheese Variations: While mozzarella and parmesan are classic choices, you can experiment with different cheeses like goat cheese or feta for a unique flavor profile.
- Garnish for Presentation: Don’t skip the fresh basil garnish! It adds a pop of color and freshness that elevates the dish both visually and in taste.
- Make Ahead: You can prepare the sauce in advance and store it in the fridge. Just heat it up while the squash is roasting for a quicker assembly.
- Leftovers: This dish reheats beautifully, making it perfect for meal prep or enjoying as leftovers the next day. Just store in an airtight container in the fridge!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 18g
Protein: 15g
Fat: 30g
Saturated Fat: 18g
Cholesterol: 95mg
