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Call Me PMc

Cooking. Creating. Sharing

SPAGHETTI SQUASH WITH SUNDRIED TOMATOES

Jan.posted by Paula 5 Comments

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Spaghetti Squash with Sundried Tomatoes combines fresh spaghetti squash, sun-dried tomatoes, tomato pesto, cheddar cheese, cream cheese, and seasoning for a rich, yet delicious dish.

This creamy Spaghetti Squash Casserole is a cheesy low-carb and gluten-free main dish. It can easily be made vegetarian too! Spaghetti squash noodles make a great substitute for traditional pasta in recipes.

Spaghetti Squash with Sundried Tomatoes

SPAGHETTI SQUASH WITH SUNDRIED TOMATOES

How do I choose a good spaghetti squash?

  1. Ripe spaghetti squash will have a golden yellow or dark yellow color.
  2. Choose a firm spaghetti squash that feels heavy for its size.
  3. The stem should be firm, dry, and rounded.
  4. It shouldn’t have any cracks or soft/bruised spots.

Squash with fork

How do you know when spaghetti squash is ready?

To check for doneness, flip one half of the spaghetti squash over and run a fork down the top edge of the squash. The squash is done cooking when the fork easily forms spaghetti-like strands with a slightly firm texture. Spaghetti squash is meant to be slightly firm but not hard. When overcooked, spaghetti squash becomes mushy.

Squash cooked

How long can you keep a spaghetti squash last before cooking it? 

Raw whole spaghetti squash lasts for up to two months in a cool and dark place. Once you cut it open, it keeps for 5 to 7 days. Once cooked, it’s good for 3 to 4 days.

cooked Squash with cheese

How do I reheat Spaghetti Squash with Sundried Tomatoes?

When reheating I like to scoop out the amount I’m going to eat and put it on a microwave-safe plate. I then dampen a paper towel and place it over the portion. I microwave for 30-second increments and stir between each time until it’s hot.

Spaghetti Squash with Sundried Tomatoes

Can I add a protein to Spaghetti Squash with Sundried Tomatoes?

Yes. Grilled or rotisserie chicken is good as is Italian sausage. I would add the protein after it is cooked to the top when served.

fork full of squash

INGREDIENTS YOU’LL NEED

  1. spaghetti squash
  2. sun-dried tomatoes
  3. Sun-dried tomato pesto
  4. cheddar cheese
  5. cream cheese
  6. Everything bagel seasoning
  7. Italian seasoning

METHOD FOR COOKING SPAGHETTI SQUASH

  1. Microwave the squash a few minutes, then slice it in half.
  2. Remove the seeds and pulp. Salt and pepper the inside of the squash.
  3. Mix the remaining ingredients together in a bowl then fill the squash cavity with it.
  4. Bake, covered for  30 minutes. Uncover and bake until done.
  5. Stir the squash noodles and ingredients until combined.
  6. Serve.

cooked spaghetti squash

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Spaghetti Squash with Sundried Tomato (6)

SPAGHETTI SQUASH WITH SUNDRIED TOMATOES

Spaghetti Squash with Sundried Tomatoes is a low-carb recipe made with spaghetti squash, sun-dried tomatoes, pesto, cheese, & seasonings.
Author: Paula
5 from 7 votes
Print Pin Rate

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Prep Time: 5 minutes
Cook Time: 50 minutes
Servings: 4 servings

Ingredients

  • 1 medium spaghetti squash
  • 1 tablespoon sundried tomatoes chopped
  • 1 tablespoon sundried tomato pesto
  • 1 tablespoon Italian seasoning
  • 1 teaspoon minced garlic
  • 1 ounce cheddar cheese grated
  • 1 teaspoon Everything Seasoning
  • 2 ounces cream cheese softened
  • salt and pepper to taste
  • 2 tablespoons Parmesan freshly grated

Instructions

  • Preheat the oven to 425° F. Microwave squash for a few minutes then cut in half.
  • Remove the seeds and season with salt and pepper.
  • In a medium bowl, mix together the cream cheese, garlic, sun-dried tomatoes, sun-dried tomato pesto, cheddar cheese, Everything bagel seasoning, and Italian seasoning
  • Place the squash in a baking dish. 
  • Evenly divide the cheese mixture between squash. Top with parmesan and loosely cover the squash with foil. 
  • Bake the squash for 30 minutes. Remove the foil and continue baking the squash for another 20 to 30 minutes, depending on the size, or until the squash is tender and the cheese is golden brown and bubbly.
  • With a fork, gently mix the spaghetti sauce noodles with the cheese mixture. Serve immediately.

Nutrition

Calories: 164kcal | Carbohydrates: 19g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 23mg | Sodium: 233mg | Potassium: 346mg | Fiber: 4g | Sugar: 8g | Vitamin A: 607IU | Vitamin C: 6mg | Calcium: 145mg | Iron: 1mg
Tried this recipe?Please take a moment to comment letting me know how you liked it & consider giving it a 5 star rating. I love hearing from you!
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Also, you can also find great recipes here and Weekend Potluck

Paula
« CHOCOLATE CHIP COOKIE DOUGH TRUFFLES
BEST BUTTERMILK SYRUP RECIPE »

Comments

  1. Kelly Harb says

    02.15.22 at 3:59 pm

    I don’t see how much garlic or Parmesan in the ingredients, but it says add it in the recipe. Thanks!

    Reply
    • Paula says

      02.17.22 at 11:38 am

      So sorry! I corrected it.

      Reply
  2. Raquel says

    01.31.22 at 11:26 am

    5 stars
    this was tasty and easy to make! Bonus is that it is a great healthy dinner idea!

    Reply
  3. Scarlet says

    01.30.22 at 8:15 pm

    5 stars
    Delish! I love the sun-dried tomato flavor as a compliment to the the spaghetti squash.

    Reply
  4. laura says

    01.30.22 at 6:28 pm

    5 stars
    Perhaps the BEST use of Spaghetti Squash EVER!

    Reply

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Your email address will not be published. Have you tried this recipe? Consider giving it 5 stars!




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Hi, I'm Paula. I'm a blogger, a baker, a runner, a writer, a recipe developer, & a cookie dough eater. I love creating great recipes & sharing them with you! You'll find healthy recipes, comfort food and my favorite, indulgent desserts!
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