Description
This spaghetti squash with sun-dried tomatoes and basil is a flavourful gluten-free and low-carb recipe for your busy weeknight dinner.
Ingredients
- 4 cups Cooked Spaghetti Squash
- 1 Tablespoon Extra Virgin Olive Oil
- 2 whole Shallots, Finely Chopped
- 2 cloves Garlic, Crushed
- ½ cups Finely Chopped Basil
- ½ cups Julienned Sun-dried Tomatoes
- Red Chili Flakes (optional)
- Salt And Pepper, to taste
- ½ cups Shredded Parmesan
Preparation
Preheat oven to 375ºF.
To prepare the spaghetti squash, pierce the whole squash many times with a fork. Place in a baking dish and bake for 1 hour. Remove from the oven and let it cool.
Cut spaghetti squash in half lengthwise. Scoop the seeds with a spoon. Gently scrape the sides of the squash with a fork to shred the pulp into strands and place in a bowl.
In a saucepan, add extra virgin olive oil over medium heat. Add the shallots and garlic and sauté until the shallots are soft and golden. Add the basil leaves and sun-dried tomatoes. Sauté for few minutes.
Add the cooked spaghetti squash and toss well. Season with red chili flakes, pepper and salt to taste. Add the cheese just before serving.
