This recipe delivers all the comfort of pasta without the carbs, making it perfect for lighter eating or special diets. The spaghetti squash provides a naturally tender, noodle-like texture that pairs beautifully with the rich, tangy flavors of sun-dried tomatoes and artichokes. It’s easy to prepare, full of vibrant ingredients, and works well as both a main dish or a hearty side. Plus, it’s naturally gluten-free and customizable to your taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
spaghetti squash artichoke hearts sun-dried tomatoes garlic olive oil spinach parmesan cheese Italian seasoning red pepper flakes salt black pepper
Directions
Preheat your oven to 200°C (400°F). Carefully slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, season with salt and pepper, and place cut-side down on a baking sheet. Roast for about 35 to 45 minutes until tender.
While the squash is roasting, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant. Stir in chopped sun-dried tomatoes and artichoke hearts, cooking for a few minutes until heated through.
Add fresh spinach to the skillet and cook until wilted. Sprinkle in Italian seasoning, red pepper flakes, salt, and pepper to taste.
Once the squash is done, use a fork to scrape the flesh into spaghetti-like strands. Add the strands to the skillet and toss everything together until well combined.
Finish with grated parmesan cheese and serve warm.
You can add grilled chicken or shrimp for extra protein. For a creamier version, stir in a splash of heavy cream or cream cheese. Swap spinach for kale if you prefer a heartier green. Add mushrooms or olives for even more Mediterranean flavor. If you like it extra cheesy, mix in mozzarella along with the parmesan.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over medium heat or microwave in short intervals, stirring occasionally. If the dish seems dry, add a small drizzle of olive oil before reheating.
FAQs
Can I make this recipe ahead of time?
Yes, you can prepare the components in advance and combine them when ready to serve.
How do I know when the spaghetti squash is done?
It should be tender and easily shredded with a fork into spaghetti-like strands.
Can I use frozen spinach?
Yes, just make sure to thaw and drain it well before adding.
Is this recipe keto-friendly?
It can fit into a low-carb or keto lifestyle depending on portion size and ingredients used.
What protein pairs best with this dish?
Grilled chicken, shrimp, or even Italian sausage work very well.
Can I skip the cheese?
Yes, you can omit the parmesan or use a dairy-free alternative.
How do I cut spaghetti squash safely?
Use a sharp knife and stabilize the squash on a flat surface before cutting.
Can I cook the squash in the microwave?
Yes, microwave it for about 10–12 minutes, turning halfway through.
What can I substitute for sun-dried tomatoes?
Roasted red peppers can be a good alternative.
Can I freeze leftovers?
It’s not ideal, as the texture may become watery after thawing.
Conclusion
Tuscan Low Carb Spaghetti Squash with Artichokes and Sun-Dried Tomatoes is a delicious, wholesome dish that brings together bold Mediterranean flavors in a healthy way. Whether you’re cutting carbs or simply looking for a fresh and satisfying meal, this recipe is a great addition to your kitchen rotation.
A delicious Tuscan low carb spaghetti squash recipe with artichokes and sun-dried tomatoes. This healthy, gluten-free, Mediterranean-inspired dish is light, flavorful, and perfect for keto-friendly meals.
Ingredients
1 medium spaghetti squash
1 cup artichoke hearts (chopped)
1/2 cup sun-dried tomatoes (chopped)
3 cloves garlic (minced)
2 tablespoons olive oil
2 cups fresh spinach
1/3 cup grated parmesan cheese
1 teaspoon Italian seasoning
1/4 teaspoon red pepper flakes (optional)
Salt (to taste)
Black pepper (to taste)
Instructions
Preheat oven to 200°C (400°F).
Slice the spaghetti squash in half lengthwise and remove seeds. Drizzle with olive oil, season with salt and pepper, and place cut-side down on a baking sheet.
Roast for 35–45 minutes until tender.
Meanwhile, heat olive oil in a large skillet over medium heat. Add garlic and sauté until fragrant.
Stir in sun-dried tomatoes and artichoke hearts; cook for 2–3 minutes.
Add spinach and cook until wilted.
Season with Italian seasoning, red pepper flakes, salt, and pepper.
Once squash is cooked, scrape flesh into strands using a fork.
Add squash strands to the skillet and toss to combine.
Sprinkle with parmesan cheese and serve warm.
Notes
Add grilled chicken or shrimp for extra protein.For a creamier texture, mix in heavy cream or cream cheese.Substitute spinach with kale for a heartier option.Avoid overcooking squash to keep strands firm.
