Are you ready to elevate your dinner game with a dish that’s not only delicious but also packed with nutrients? Dive into the world of "Spaghetti Squash with Sun-Dried Tomato and Basil"—a vibrant, Italian-inspired recipe that will have your taste buds dancing! This delightful meal is perfect for those looking to impress guests or simply enjoy a cozy night in. With its rich flavors and satisfying textures, this dish is a fantastic way to enjoy a healthy twist on traditional pasta. Curious to discover how to create this culinary masterpiece? Let’s get cooking!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 medium spaghetti squash
- 1 cup sun-dried tomatoes, chopped
- 1/2 cup fresh basil, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Carefully cut the spaghetti squash in half lengthwise using a sharp knife. Use a spoon to scoop out the seeds and inner stringy pulp, creating a clean cavity.
- Drizzle the inside of each squash half with 1 tablespoon of olive oil. Season generously with salt and pepper.
- Place the squash halves cut-side down on the prepared baking sheet. Roast in the preheated oven for 35-45 minutes, or until the squash is tender and can be easily pierced with a fork.
- While the squash is roasting, prepare the sun-dried tomatoes. If using dried sun-dried tomatoes, rehydrate them in warm water for 10 minutes, then drain and chop.
- Once the squash is cooked, remove from the oven and let it cool for 5-10 minutes until it's comfortable to handle.
- Using a fork, gently scrape the inside of the squash horizontally to create spaghetti-like strands. Transfer the strands to a large serving bowl.
- Add the chopped sun-dried tomatoes and fresh basil to the squash strands. Drizzle with the remaining olive oil and toss gently to combine.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Serve warm as a light main course or as a side dish. Optionally, garnish with additional fresh basil leaves.
Tips
- Choosing the Right Squash: When selecting your spaghetti squash, look for one that is firm and has a uniform yellow color. Avoid any with soft spots or blemishes for the best flavor and texture.
- Perfect Roasting: To ensure even cooking, place the squash cut-side down on the baking sheet. This allows the steam to circulate, making the flesh tender and easy to scrape into strands.
- Enhance Flavor: For an extra flavor boost, consider adding minced garlic to the olive oil before drizzling it over the squash. Garlic pairs beautifully with the sun-dried tomatoes and basil.
- Fresh vs. Dried Tomatoes: If you have access to fresh sun-dried tomatoes, they can add a burst of flavor. Just remember to chop them finely to distribute their taste throughout the dish.
- Serving Suggestions: This dish is versatile! Serve it as a light main course or as a side alongside grilled chicken or fish. For added richness, sprinkle with freshly grated Parmesan cheese.
- Storage Tips: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the stovetop to enjoy again.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 15g
Protein: 3g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
