Creamy Tuscan Spaghetti Squash

配料

sop up the extra sauce with crusty bread and pair with a side salad for extra pretty!

CREAMY TUSCAN SPAGHETTI SQUASH

1 medium spaghetti squash • 1 tbsp. butter, vegan butter, or olive oil • 1/2 tsp. salt • 1/4 tsp. black pepper • 1 tbsp. olive oil or vegan butter • 4 cloves garlic, minced • 1 shallot, minced 2 tosp. sun-dried tomatoes packed in oil, drained, julienne cut • 1 cup heavy cream or coconut cream • 1/3 cup parmesan cheese, grated • 3 ounces baby spinach • fresh parsley for optional garnish

1) preheat oven to 350 F. cut spaghetti squash in half lengthwise and scoop out seeds. place on a baking sheet lined with parchment paper and brush with olive oil; season with salt and pepper. bake for ~45 minutes, or until the squash can be easily shredded with a fork. remove from oven and cool.

2) while squash is cooling, melt butter in a large skillet over medium heat. add the garlic and shallot; cook for 1-2 minutes. Mix in the sun-dried tomatoes and cook one more minute. pout in the creamer and cook until hot and bubbly, 1-2 more minutes. remove from heat and stir in parmesan cheese and spinach.

3) once squash is cool, use a fork to scrape the insides out of the skin. stir squash into the cream sauce and toss until everything is evenly coated