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cW Recipes: Tuscan Spaghetti Squash with Sundried Tomatoes

cW Recipes: Tuscan Spaghetti Squash with Sundried Tomatoes

Allow the flavors of fall to ease you into this season. These anti-inflammatory dishes balance out the sweet, the savory, the acid and the spice and will have your friends and family feeling the love.

Yield: 2 servings


1 spaghetti squash
Olive oil
1/8 teaspoon salt (more to season)
1 tablespoon grass-fed butter
2 garlic cloves, peeled and thinly sliced
1/4 cup sundried tomatoes, chopped
1/2 cup spinach
1/4 cup pine nuts
2 tablespoons fresh basil
1/4 cup soft goat cheese
Juice of 1/2 lemon (about 1 tablespoon)

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  1. Heat oven to 375 F. Line a baking sheet with aluminum foil.
  2. With a sharp knife, cut the squash in half lengthwise.
  3. Scoop out the fibrous strands and seeds with a spoon. (Note: Save seeds to roast if desired.)
  4. Drizzle each half liberally with olive oil and spread evenly. Season with salt.
  5. Place squash halves on the lined baking sheet, cut-sides down. Roast for 50-60 minutes.
  6. Let cool for 20 minutes.
  7. With a fork, scrape flesh and add to a bowl. Set aside.
  8. Heat a large skillet over high. Add and melt butter.
  9. Add sliced garlic. Once garlic begins to brown, reduce heat to medium and add sundried tomatoes and pine nuts. Sauté for 1-2 minutes, or until pine nuts begin to brown.
  10. Add spaghetti squash, ½ teaspoon salt and 1 tablespoon olive oil. Sauté
    for 1-2 minutes.
  11. Add spinach and basil. Sauté for 2-3 minutes.
  12. Remove from heat.
  13. Mix in goat cheese until the cheese is fully melted and incorporated. Add lemon juice. Serve immediately.

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