Creamy Sun Dried Tomato Spaghetti Squash

Let me tell you about a dish that has become a staple in my kitchen: Creamy Sun Dried Tomato Spaghetti Squash. Imagine a cozy evening where the scent of roasted veggies fills the air, and you sit down to a comforting bowl of this delightful creation. Spaghetti squash, with its unique texture, serves as the perfect base for a creamy sauce made from sun-dried tomatoes and tender chunks of chicken. Every bite is a harmony of flavors, a blend of wholesome ingredients that not only nourish the body but also warm the soul. As I first experimented with this dish, I was amazed at how each ingredient complemented the others. It quickly became a family favorite, and I find myself making it again and again, whether it’s a casual weekday dinner or a gathering with friends.

Creamy Sun Dried Tomato Spaghetti Squash Ingredients

When crafting Creamy Sun Dried Tomato Spaghetti Squash, the ingredients come together to create a beautifully balanced dish. The key players here are the spaghetti squash, which provides a nutritious base, and the sun-dried tomatoes that add a punch of flavor. Each ingredient plays a role, ensuring that every bite is both delicious and satisfying.

• 1 medium-sized spaghetti squash – Roasted to perfection, this squash serves as a low-carb alternative to pasta, giving your dish a delightful texture.
• 1 cup red onion or yellow onion, chopped – Adds a sweet and savory depth to the sauce, enhancing overall flavor.
• 1 pound boneless skinless chicken breast, chopped – A lean protein source that makes the dish hearty and filling.
• 4 cloves garlic, minced – Infuses the dish with aromatic flavor that complements the other ingredients.
• 2 tsp paprika – Contributes warmth and a bit of smokiness to the sauce.
• ¼ tsp red pepper flakes (optional) – A hint of heat that elevates the flavor experience, perfect for those who enjoy a kick.
• 1 (15-oz) can full-fat coconut milk – Creates a rich, creamy sauce that binds all the flavors together beautifully.
• 1 (8-oz) jar sun-dried tomatoes, drained – The star ingredient that brings a tangy sweetness to the dish.
• 5 ounces baby spinach – Adds a touch of color and a burst of nutrition.
• Sea salt to taste – Essential for enhancing the natural flavors of the ingredients.

Instructions for Creamy Sun Dried Tomato Spaghetti Squash

Making Creamy Sun Dried Tomato Spaghetti Squash is a delightful experience. As you follow these steps, you’ll see how easy and rewarding it is to create this dish. Let’s dive in!

1. Preheat your oven to 375 degrees Fahrenheit. This step is crucial as it ensures that the spaghetti squash roasts evenly, developing a sweet, nutty flavor.
2. Carefully cut the tip and tail off of the spaghetti squash using a sharp knife. Slice it in half down the middle, hot dog style, being cautious while cutting.
3. Scoop out the seeds and innards using a spoon and discard them. This step is necessary to prepare the squash for roasting.
4. Drizzle the flesh (cut side) of the squash with one to two tablespoons of olive oil or avocado oil per half. Use your fingers or a silicone brush to coat it evenly.
5. Sprinkle the flesh with sea salt to enhance its flavor. This will help to create a deliciously seasoned base.
6. Place the spaghetti squash on a large baking sheet cut-side down. Roast it on the center rack of the preheated oven for 40 to 55 minutes, or until the squash is soft and fork-tender.
7. Once roasted, remove the squash from the oven and let it cool until it’s easy to handle. This allows you to safely flake the strands.
8. While the squash is roasting, prepare the sun-dried tomato sauce. Heat the avocado oil in a large skillet over medium heat.
9. Add the chopped onion and sauté, stirring occasionally, until it has softened, about 5 minutes. This step brings out the sweetness in the onion.
10. Incorporate the chicken and minced garlic into the skillet. Spread them out evenly and allow the chicken to cook for 5 to 6 minutes, stirring occasionally until it has a slight golden-brown color.
11. Add the paprika, optional red pepper flakes, coconut milk, and drained sun-dried tomatoes to the skillet. Stir everything together until well combined.
12. Bring the sauce to a full boil and cook, stirring occasionally, until it thickens to the consistency of alfredo sauce, about 10 to 15 minutes.
13. Add the baby spinach to the skillet and cover with a lid. Cook for an additional 2 to 3 minutes or until the spinach has wilted, stirring it into the sun-dried tomato mixture.
14. Use a fork to release the spaghetti squash strands from the halves and transfer them into the skillet with the sauce.
15. Stir well until everything is combined. Taste the dish and adjust with more sea salt or a drizzle of lemon juice to suit your taste.
16. Serve the finished dish in bowls and enjoy! For added texture, I love sprinkling some chopped pistachios on top.

Pro Tips and Tweaks

To take your Creamy Sun Dried Tomato Spaghetti Squash to the next level, consider these pro tips and tweaks. They can enhance your dish and make preparation even smoother!

• Ingredient Quality: Use high-quality sun-dried tomatoes and coconut milk for the best flavor. The richness of the coconut milk really elevates the sauce.
• Adjust the Heat: If you prefer a mild flavor, omit the red pepper flakes, or if you enjoy more heat, feel free to add extra.
• Garnish Ideas: Top with fresh herbs like basil or parsley for added freshness and color.
• Meal Prep: Prepare the sauce ahead of time and store it separately from the squash for quick weeknight meals.
• Variations: Consider swapping the chicken for a plant-based protein for a vegetarian option that’s still hearty.
• Serving Suggestions: Pair with a side salad or some crusty bread to round out your meal.

What Complements This Creamy Sun Dried Tomato Spaghetti Squash

When it comes to serving Creamy Sun Dried Tomato Spaghetti Squash, there are several delightful options to consider that can enhance your dining experience.

• Serve with a Side Salad: A light arugula or mixed greens salad topped with a simple vinaigrette pairs beautifully.
• Crusty Bread: Offer some crusty bread for dipping into the creamy sauce, making it even more enjoyable.
• Perfect for Lunch or Dinner: This dish is versatile enough for lunch or dinner, making it a great option for any meal of the day.
• Special Occasions: Impress guests at dinner parties with this unique dish that looks as good as it tastes.
• Seasonal Pairings: In the fall, add roasted pumpkin seeds for extra crunch; in the spring, consider fresh asparagus.
• Storage: Store leftovers in an airtight container for up to four days, making it a great choice for meal prepping.

FAQ

Conclusion

Creamy Sun Dried Tomato Spaghetti Squash is more than just a dish—it’s a flavorful experience that combines comfort and nutrition. Every bite brings together the delicious taste of roasted squash and rich sauce, making it a perfect choice for any occasion. I encourage you to try this recipe tonight; it’s sure to become a favorite in your household!

Creamy Sun Dried Tomato Spaghetti Squash

The ultimate comfort food, Creamy Sun Dried Tomato Spaghetti Squash combines rich flavors with wholesome ingredients for an easy weeknight dinner. Indulge in the creamy texture and savory taste, making it a must-try dish tonight!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 3 servings

Course: Dinner

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 1 medium-sized spaghetti squash roasted
• 1 cup red onion or yellow onion, chopped
• 1 pound boneless skinless chicken breast chopped
• 4 cloves garlic minced
• 2 tsp paprika
• ¼ tsp red pepper flakes optional
• 1 15-oz can full-fat coconut milk
• 1 8-oz jar sun-dried tomatoes drained
• 5 ounces baby spinach
• Sea salt to taste

Equipment

• Skillet
• Wooden Spoon
• Chef's Knife
• Mixing Bowl
• Food Processor
• Large Pot
• Baking Sheet
• Oven

Method

 

1. Preheat your oven to 375 degrees Fahrenheit. This step is crucial as it ensures that the spaghetti squash roasts evenly, developing a sweet, nutty flavor.
2. Carefully cut the tip and tail off of the spaghetti squash using a sharp knife. Slice it in half down the middle, hot dog style, being cautious while cutting.
3. Scoop out the seeds and innards using a spoon and discard them. This step is necessary to prepare the squash for roasting.
4. Drizzle the flesh (cut side) of the squash with one to two tablespoons of olive oil or avocado oil per half. Use your fingers or a silicone brush to coat it evenly.
5. Sprinkle the flesh with sea salt to enhance its flavor. This will help to create a deliciously seasoned base.
6. Place the spaghetti squash on a large baking sheet cut-side down. Roast it on the center rack of the preheated oven for 40 to 55 minutes, or until the squash is soft and fork-tender.
7. Once roasted, remove the squash from the oven and let it cool until it’s easy to handle. This allows you to safely flake the strands.
8. While the squash is roasting, prepare the sun-dried tomato sauce. Heat the avocado oil in a large skillet over medium heat.
9. Add the chopped onion and sauté, stirring occasionally, until it has softened, about 5 minutes. This step brings out the sweetness in the onion.
10. Incorporate the chicken and minced garlic into the skillet. Spread them out evenly and allow the chicken to cook for 5 to 6 minutes, stirring occasionally until it has a slight golden-brown color.
11. Add the paprika, optional red pepper flakes, coconut milk, and drained sun-dried tomatoes to the skillet. Stir everything together until well combined.
12. Bring the sauce to a full boil and cook, stirring occasionally, until it thickens to the consistency of alfredo sauce, about 10 to 15 minutes.
13. Add the baby spinach to the skillet and cover with a lid. Cook for an additional 2 to 3 minutes or until the spinach has wilted, stirring it into the sun-dried tomato mixture.
14. Use a fork to release the spaghetti squash strands from the halves and transfer them into the skillet with the sauce.
15. Stir well until everything is combined. Taste the dish and adjust with more sea salt or a drizzle of lemon juice to suit your taste.
16. Serve the finished dish in bowls and enjoy! For added texture, I love sprinkling some chopped pistachios on top.

Notes

Store any leftovers in an airtight container in the fridge for up to four days, making it a great choice for meal prepping.

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Meet Isla Banks

We eat with our eyes first, so I strive to make every dish look as bountiful as it tastes. I work on every stage of the process, from sourcing the freshest ingredients to styling the final shot. I tested this recipe repeatedly to provide you with the visual inspiration and reliability you need to cook with confidence.