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Creamy Sun Dried Tomato Spaghetti Squash

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!
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
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.