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Sun Dried Tomato and Basil Stuffed Spaghetti Squash
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!
👥 4 Servings⏱️ Prep & Cook: 1h 5m⏳ Prep: 10 min🔥 Cook: 55 min👤 Carrie's Experimental Kitchen📖 carriesexperimentalkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- baking sheet
- knife
- cutting board
- skillet
- baking dish
📝 Preparation Steps
1
Preheat your oven to 425 degrees F.
2
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.
3
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.
Garlic, minced3 cloves
4
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.
5
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 Facts
calories
573 kcal
fat Content
45 g
serving Size
1 serving
fiber Content
6 g
sugar Content
7 g
sodium Content
829 mg
protein Content
20 g
cholesterol Content
102 mg
carbohydrate Content
29 g
saturated Fat Content
21 g
unsaturated Fat Content
19 g
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