Description
Discover how to make a delicious Creamy Tomato Spaghetti Squash dish that’s both healthy and satisfying. Perfect for a nutritious weeknight dinner!
Ingredients
- 2 medium spaghetti squash
- 2 tablespoons olive oil (30 ml)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (15 ounces) tomato sauce (425 g)
- 1 teaspoon (5 ml) dried basil
- 1 teaspoon (5 ml) dried oregano
- 1/2 teaspoon (3 ml) salt
- 1/4 teaspoon (1 ml) black pepper
- 1/2 cup heavy cream (120 ml)
- 1/4 cup grated plant-based Parmesan cheese (25 g)
- Fresh basil leaves, for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and remove the seeds.
- Drizzle 1 tablespoon of olive oil over the cut sides of the squash.
- Place the squash halves cut side down on a baking sheet.
- Bake for 30-40 minutes, until the squash is tender.
- While the squash is baking, heat 1 tablespoon of olive oil in a pan over medium heat.
- Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and cook for 1 minute.
- Add the tomato sauce, dried basil, dried oregano, salt, and black pepper to the pan.
- Simmer the sauce for 10 minutes, stirring occasionally.
- Stir in the heavy cream and grated Parmesan cheese until well combined.
- Cook the sauce for an additional 5 minutes, then remove from heat.
- Once the squash is done baking, use a fork to scrape the flesh into strands.
- Place the spaghetti squash strands in a large bowl.
- Pour the creamy tomato sauce over the spaghetti squash and toss to combine.
- Garnish with fresh basil leaves, if desired.
- Serve immediately.
Notes
- Consider using coconut cream instead of heavy cream for a dairy-free option.
- Add a pinch of red pepper flakes to the tomato sauce for an extra burst of flavor.
- Sprinkle cooked and crumbled plant-based sausage on top for a savory twist.