This Easy Spaghetti Squash Sauté with Sun-dried Tomatoes is a flavorful side dish that is low-carb, gluten-free, and dairy-free. Pair it with some roasted chicken or Marry me tofu for a filling meal.
Ingredients
- 2 tbsp. Extra virgin olive oil
- 1 Spaghetti squash (medium size)
- 1/2 red onion
- 4 garlic cloves
- 4 sundried tomatoes (I used sundried-tomatoes in oil)
- 1.5 tsp smoked paprika
- 1.5 tsp red pepper flakes
- 1.5 tsp Italian seasoning
Instructions
- First, cut the spaghetti squash in half with a sharp knife.
- Then, drizzle each half generously with oil. Wrap the cut side of the halves in foil, place them on a baking sheet, and bake them in an oven that has been preheated to 400 degrees Fahrenheit.
- When the time is up, carefully remove the spaghetti squash from the oven. Let it cool down a bit before handling it.
- While it cools, peel and chop the onion and garlic cloves. Also, cut up the sun-dried tomatoes.
- Add the extra virgin olive oil to a large skillet and place it over a stove top set to medium heat. Then add the peeled and chopped onions and garlic to it and sauté them for about 5 minutes, stirring often so they do not burn.
- Using a fork, gently scrape out the strands of spaghetti squash and add them to the skillet with the onion and garlic. Also add in the chopped sundried tomatoes, red pepper flakes, smoked paprika, and Italian seasoning and stir until all ingredients are well combined.
- Remove the skillet from the stove, season it with salt and black pepper to taste, and, if opting to, garnish it with fresh parsley.
Notes
To make a spaghetti squash easier to cut, I poke some slits in it with a sharp knife. Then, I place the whole spaghetti squash on a microwave-safe dish and microwave it for about 4-5 minutes. The spaghetti squash will be hot, so I use a kitchen towel to take it out of the microwave and place it on a cutting board. After it has cooled for about 10 minutes or so, it is ready to be cut into. However, if you are blessed with some serious arm strength and a very sharp knife, feel free to skip the microwaving, and go right ahead to slicing it into spaghetti squash halves. Cutting the edges makes it easier to cut too - as seen here.
Nutrition
Calories: 108kcal | Carbohydrates: 14g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 38mg | Potassium: 268mg | Fiber: 3g | Sugar: 5g | Vitamin A: 608IU | Vitamin C: 5mg | Calcium: 55mg | Iron: 1mg
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