Spaghetti Squash with Sun dried Tomatoes and Basil

Spaghetti Squash with Sun dried Tomatoes and Basil

from primaverakitchen.com
Dinner
60 min
4 servings
204 kcal / serving

This spaghetti squash with sun-dried tomatoes and basil is a flavorful recipe for your busy weekday dinner.

Ingredients

  • 1 tbspextra virgin olive oil
  • 2shallots (finely chopped)
  • 2garlic cloves (crushed)
  • ½ cupsfinely chopped basil
  • ½ cupjulienned sundried tomatoes
  • 4 cupscooked spaghetti squash
  • crushed red pepper (optional)
  • salt and ground black pepper to taste
  • ½ cupshredded parmesan

Directions

  1. 1

    Preheat the oven to 375F.

  2. 2

    Pierce the entire spaghetti squash a lot with a fork.

  3. 3

    Place the spaghetti squash in a baking dish and bake for an hour.

  4. 4

    Remove from the oven and let it cool.

  5. 5

    Cut spaghetti squash in half lengthwise.

  6. 6

    Scoop the seeds with a spoon.

  7. 7

    Gently scrape the sides of the squash with a fork to shred the pulp into strands and place in a bowl.

  8. 8

    In a saucepan, add extra olive oil over medium heat.

  9. 9

    Add the shallots and garlic and sauté until the shallots are soft and golden.

  10. 10

    Add the basil leaves and sun-dried tomatoes. Sauté for few minutes.

  11. 11

    Add the cooked spaghetti squash and toss well.

  12. 12

    Season with crushed red pepper, pepper, and salt to taste and adjust seasoning if necessary.

  13. 13

    Add the cheese just before serving.