Tuscan Low Carb Spaghetti Squash with Artichokes and Sun-Dried Tomatoes
After the holidays are over, I’m so ready to cook some lighter dishes. I don’t swear off all things sweet and buttery for my New Year’s resolution, but I do like to start each new year with intention. So today I’m here to prove that dishes with lots of nutrients and fiber—like my Tuscan Low-Carb Spaghetti Squash recipe—can be just as delicious as Christmas dinner.
Having grown up in an Italian-American family, I love artichokes and sun-dried tomatoes. Both veggies make a perfect addition to this dish: It’s reminiscent of summery pastas, yet still warming and hearty. Do try making this at home. It’s tasty and nutritious!
Spaghetti squash is a perfect gluten-free substitute for pasta.
Spaghetti squash is a great substitute for regular pasta noodles, whether you’re trying to avoid gluten or eggs used in traditional pasta, or simply want something other than wheat noodles. So if you’re wondering “What’s a good substitute for spaghetti?” or “Is spaghetti squash really as good as pasta?” you’re in the right place. Just because we’re swapping out pasta for squash does not mean we’re sacrificing flavor. This dish is full of flavor—that’s why I love it so much!
Looking for a vegan pasta recipe? This gluten-free “pasta” is vegan, too!
A gluten-free and vegan pasta recipe that doesn’t make any flavor sacrifices is a rare treat. The combination of spaghetti squash with artichokes and sun-dried tomatoes results in a mildly sweet flavor, and the coconut milk adds a touch of classic creaminess that makes good pasta so irresistible.
This recipe is also perfect for the winter months because it uses preserved spring veggies like sun-dried tomatoes and canned artichokes. It’s cozy and comfortable, but with a burst of freshness that you’d expect from a spring harvest dish. Yum!
How to Cook Spaghetti Squash
Cooking spaghetti squash is very easy. You can cook spaghetti squash in the oven, or you can cook it in the microwave. Both ways work great! Once it’s cooked, use a fork to scrape the squash out of its shell. It should come out in nice long tendrils that look just like spaghetti!
Check out my article on How to Pre-Cook Spaghetti Squash for detailed instructions on both methods and more ideas for delicious dishes that use spaghetti squash as their main ingredient!
Looking for more flavorful gluten-free recipes?
I’ve got you covered.Interested in more nutritious gluten-free recipes that don’t skimp on flavor? Here are some of my go-to’s:
More Squash Recipes to Liven Up the Winter Table
Tuscan Low Carb Spaghetti Squash Recipe with Artichokes and Sun-Dried Tomatoes
Ingredients
Instructions
- Cook the spaghetti squash. When the squash is done, scrape the “noodles” out of the shell with a fork. Make sure the squash has cooled a bit before starting this process, so you don’t burn yourself. Place the squash noodles in a mixing bowl.
- In a large skillet, heat the olive oil until it shimmers. Add the garlic and turn the heat to low. Sauté, stirring constantly, until it’s fragrant but not browned, (about 1 minute).
- Add the coconut milk and increase the heat to medium high. Bring the coconut milk to a boil. Reduce to a simmer.
- Add the spaghetti squash and stir well to coat. Now add the spinach. Simmer, covered, and let the spinach cook until wilted (about 2 minutes).
- Remove the lid and add the sun-dried tomatoes, artichoke hearts, parsley, basil, red pepper flakes, ground cumin, salt and pepper. Continue to cook on medium-low heat until the sauce thickens, about 2 minutes. Divide into 4 serving bowls and garnish with fresh basil. Yum!
