If you're looking for a new tasty Keto friendly, meatless recipe for a busy weeknight, this Sun Dried Tomato and Basil Stuffed Spaghetti Squash is perfect!
I know that it's been a while since I made a new spaghetti squash recipe. Partly because I make this one ALL THE TIME! But I wanted to experiment with a new recipe that was simple, Keto friendly, and meatless and came up with this Sun Dried Tomato and Basil version.
Being on the Keto diet has its pros and cons. For some, it's a way to lose a TON of weight. Unfortunately for me, a person with really high cholesterol, all of that extra cheese made my numbers soar even more.
In any event, just because I can't be on it all of the time, doesn't mean I don't like certain things about it; especially the no carb thing.
Is spaghetti squash healthy?
Spaghetti squash is a vegetable which contains lots of vitamins, minerals and antioxidants. It's generally yellow on the outside and when cooked, you can scrape the insides out with a fork and it resembles strands of spaghetti.
One cup of cooked spaghetti squash contains approximately 42 calories, 1g of protein, 0.4g of fat, 10g of carbohydrates, 2g of fiber, and 4g of sugar.
How do you cook spaghetti squash?
Making spaghetti squash is fairly new for me as I've explained before. I just had to get the right method down in order for me and my family to enjoy it and I think I've found it by roasting it in the oven before mixing it with other goodness.
First, preheat your oven to 425 degrees F. Carefully cut the squash in half lengthwise on a cutting board using a sharp knife. BE VERY CAREFUL. The skin is sometimes so thick the knife doesn't penetrate all the way through to cut easily.
My tip is to take a large chef knife and slowly insert the tip into the center of the spaghetti squash so that you're cutting it on it's side (not up and down).
Then slowly work the knife through the squash towards each side of the cut until it splits in half.
Once the squash is in half, scoop out the seeds and place pulp side down on a baking sheet and place in the oven. Cook for approximately 40-45 minutes until you start to see the skin of the squash turn slight brown.
That's usually an indication that the squash is soft enough inside. Now it's time to prepare your recipe.
How do you make Sun Dried Tomato and Basil Stuffed Spaghetti Squash?
For this recipe you'll also need diced sun dried tomatoes in oil, garlic, fresh basil, cream cheese and shredded Mozzarella cheese. Start by adding the chopped tomatoes along with the oil to a large nonstick skillet and heat over medium.
Add the garlic and basil and saute for approximately 2-3 minutes; then add the cooked spaghetti squash, cream cheese and half the amount of Mozzarella cheese.
When adding the spaghetti squash, hold the skins with a dish towel as they will be hot. Take a fork and scrape the insides out into the skillet.
Mix everything together; then you can either stuff the mixture back into the squash shells and place back on the baking sheet or use an oven safe baking dish.
Either way is fine; then sprinkle the remaining Mozzarella cheese on top and bake for another 10 minutes until the cheese is melted and it's hot and bubbly.
My family and I really enjoyed this meatless recipe. If you're short on time during the week, you can cook the spaghetti squash the night before; then just make the remainder of the recipe when you get home from work. ~Enjoy!
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Sun Dried Tomato and Basil Stuffed Spaghetti Squash
Ingredients
- 2 Spaghetti Squash
- 8 oz Sun Dried Tomatoes in Oil, chopped
- 1 tbsp. Oil from Sun Dried Tomatoes
- 3 cloves Garlic, minced
- ¼ c. Fresh Basil, chopped
- 8 oz. Cream Cheese
- 8 oz. Shredded Mozzarella Cheese, divided
- ¼ tsp. Kosher Salt
- ⅛ tsp. Black Pepper
Instructions
- Preheat your oven to 425 degrees F.
- Carefully cut the squash in half lengthwise on a cutting board using a sharp knife, scoop out the seeds and place pulp side down on a baking sheet and place in the oven. Cook for approximately 40-45 minutes until you start to see the skin of the squash turn slight brown.
- Add the tomatoes along with the oil to a large nonstick skillet and heat over medium; then add the garlic and basil and saute for approximately 2-3 minutes.
- Add the cooked spaghetti squash, cream cheese and half the amount of Mozzarella cheese. When adding the spaghetti squash, hold the skins with a dish towel as they will be hot. Take a fork and scrape the insides out into the skillet.
- Mix everything together; then you can either stuff the mixture back into the squash shells and place back on the baking sheet or add the mixture to an oven safe baking dish. Sprinkle the remaining Mozzarella cheese on top and bake for another 10 minutes until the cheese is melted and it's hot and bubbly.
Nutrition
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Billie C says
I love spaghetti squash, use it all the time! I will be trying this version it sounds so good. A little tip I learned a long time ago, instead of heating up the kitchen with the oven on so long, you can cook the squash in microwave, 10 min on high, or more depending on size of squash, cut side down in a glass baking dish with a bit of water in the dish. Comes out perfect. This is especially a great way in smmer when you do not want to turn the oven on!
Carrie's Experimental Kitchen says
Thanks for the tip Billie. Years ago I tried making it in the microwave and it didn't come out good and I couldn't get the squash out so I resorted to the oven and it works every time. I probably didn't leave it in there long enough so I'll have to try it again.