Tuscan Spaghetti Squash
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Prepare your ingredients before you begin.
1
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Cut squash in half. Scoop out seeds. Place on a baking sheet. Brush w/ oil. Season w/ salt & pepper.
2
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Roast at 350F for 45-60min or until tender. Allow to cool. Scrap with a fork to remove the flesh.
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Melt butter in a large skillet on medium. Add garlic & shallot. Cook 1 min. Add tomatoes. Cook 1 min
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Pour in heavy cream and cook until hot and bubbly, about 1-2 minutes.
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Remove pan from the heat and stir in the Parmesan, spinach, and squash. Toss to coat.
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Garnish with fresh parsley, if desired, and enjoy!
7
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1 medium
Spaghetti Squash
1 tablespoon
Extra Virgin Olive Oil
1/2 teaspoon
Salt
1/4 teaspoon
Pepper
1 medium
Spaghetti Squash
1 tablespoon
Extra Virgin Olive Oil
1/2 teaspoon
Salt
1/4 teaspoon
Pepper
1 tablespoon
Butter
4 cloves, minced
Garlic
1, minced
Shallot
2 tablespoons (packed in oil, julienne cut)
Sun-dried Tomatoes
1 cup
Heavy Cream
1/3 cup, grated
Parmesan Cheese
3 ounces
Baby Spinach
Optional, garnish
Fresh Parsley
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