Description
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.
