Recipe: Spaghetti Squash Bake
An expanding waistline may not have been on your Christmas list this year, but you may discover one after weeks of rich holiday food. This year, keep your pants loose with this healthy spaghetti squash side dish. It’s a nutritious addition to your holiday table, but with strong flavors like garlic and basil, your guests won’t even know it’s good for them.
Spaghetti squash works well as a healthy, low-calorie replacement for pasta or other carbohydrates. Using coconut milk also keeps this recipe dairy-free. For a creamier consistency, use full-fat coconut milk.
- 1 medium spaghetti squash
- 2 red peppers
- 2 cans quartered artichoke hearts
- 1 can coconut milk
- 2 Tbsp crushed garlic
- 2 Tbsp olive oil
- 1 Tbsp dried basil
- Fresh basil for garnish
- Mozzarella or other cheese (optional)
Preheat the oven to 425 degrees.
Microwave the spaghetti squash for four minutes. This will soften it and make it easier to cut. Slice the squash in half lengthwise and place both halves, face down, on a baking sheet lined with foil. Bake for 25 minutes.
While the squash cooks, dice the red peppers and drain the artichoke hearts. In a pan over medium heat, cook the garlic and olive oil until the garlic begins to brown.
Add the red peppers and dried basil to the pan and sauté for about three minutes, or until the peppers are slightly soft. Add the coconut milk and bring the mixture to a boil, stirring constantly. Once boiling, reduce to a simmer.
Once the squash is done and cooled, scrape out the insides with a fork. Place the squash tendrils and artichokes in a 9″ by 13″ baking dish. Pour in the coconut milk and red peppers and stir everything together.
Sprinkle fresh basil on top, as well as a light coating of cheese, if using. Place back in the oven for 15 minutes.