Creamy Spaghetti Squash Vegetable Parmesan Saute
Indulge in the comforting flavors of this Creamy Spaghetti Squash Vegetable Parmesan Sauté, a wholesome and satisfying dish that delivers indulgence without the guilt. This recipe transforms tender roasted spaghetti squash into a luscious, low-carb base, paired with vibrant sautéed vegetables like zucchini, bell peppers, and baby spinach. A rich, velvety sauce made with heavy cream and Parmesan cheese ties everything together, elevated by a hint of garlic, basil, and a touch of crushed red pepper for a subtle kick. Ready in just over an hour, this dish is perfect for cozy weeknight dinners or as a show-stopping vegetarian crowd-pleaser. Packed with flavor and nutrients, it’s a must-try for anyone seeking a delicious twist on plant-based comfort food!
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Recipe Information
Ingredients
- 1 medium spaghetti squash
- 3 tablespoons olive oil
- 2 tablespoons butter
- 1 small (diced) yellow onion
- 3 minced garlic cloves
- 1 medium (diced) zucchini
- 1 medium (diced) red bell pepper
- 4 cups baby spinach
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon salt
- 1 teaspoon black pepper
- 0.5 teaspoon crushed red pepper flakes
- 0.25 cup (chopped) fresh basil leaves
Instructions
Preheat your oven to 400°F (200°C).
Carefully slice the spaghetti squash in half lengthwise and scoop out the seeds with a spoon.
Brush 1 tablespoon of olive oil over the cut sides of the squash and place the halves cut side down on a baking sheet.
Roast the squash in the oven for 35-40 minutes, or until the flesh is tender and easily scraped into strands with a fork. Remove from the oven and let cool slightly.
While the squash is roasting, heat the remaining 2 tablespoons of olive oil and 2 tablespoons of butter in a large skillet over medium heat.
Add the diced onion and sauté for 3-4 minutes, or until translucent.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the zucchini and red bell pepper to the skillet and sauté for 5-7 minutes, or until the vegetables are tender but still vibrant.
Add the baby spinach and cook until wilted, about 2-3 minutes.
Reduce the heat to low and pour in the heavy cream, stirring to combine.
Mix in the grated Parmesan cheese, salt, black pepper, and crushed red pepper flakes, cooking until the sauce is smooth and creamy.
Using a fork, scrape the spaghetti squash into strands and add them to the skillet, tossing gently to coat the strands in the creamy sauce.
Top with the chopped fresh basil and adjust seasoning as needed.
Serve immediately, garnished with extra Parmesan cheese, if desired.
Nutrition Facts
Calories |
2381 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 198.2 g | 254% | |
| Saturated Fat | 90.9 g | 454% | |
| Polyunsaturated Fat | 13.6 g | ||
| Cholesterol | 406 mg | 135% | |
| Sodium | 7291 mg | 317% | |
| Total Carbohydrate | 99.9 g | 36% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 45.5 g | ||
| Protein | 46.5 g | 93% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1292 mg | 99% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 2011 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
