Tuscan Spaghetti Squash


Embark on a culinary journey to the heart of Italy with our Tuscan Spaghetti Squash. This dish brings the essence of Tuscany to your table, combining the tender strands of spaghetti squash with a rich, flavorful sauce of sun-dried tomatoes, spinach, garlic, and a touch of cream. Topped with succulent shrimp or chicken (optional) and sprinkled with Parmesan, it's a low-carb feast that doesn't compromise on taste or elegance. Perfect for a cozy dinner or a special occasion, this Mediterranean delight is sure to impress.

Tuscan Spaghetti Squash

Preparation and Cooking Times

  • Preparation Time: 15 minutes
  • Cooking Time: 45 minutes
  • Total Time: 1 hour

Servings and Serving Size

  • Servings: 4
  • Serving Size: 1 generous bowl

Nutritional Information (Per Serving)

  • Calories: 280 kcal
  • Protein: 10g
  • Carbohydrates: 18g
  • Fat: 18g
  • Fiber: 4g
  • Sodium: 320mg


  • 1 large spaghetti squash (about 2 kg or 4.4 lbs)
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 200g (7 oz) fresh spinach
  • 100g (3.5 oz) sun-dried tomatoes, chopped
  • 120ml (4 fl oz) heavy cream
  • 50g (1.7 oz) grated Parmesan cheese
  • Salt and pepper, to taste
  • Optional: 500g (1.1 lbs) shrimp or chicken, cooked and seasoned

Detailed Method of Preparation

  1. Roast the Spaghetti Squash: Preheat your oven to 400°F (200°C). Halve the squash lengthwise and scoop out the seeds. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Place cut side down on a baking sheet and roast for 40 minutes, or until tender.
  2. Prepare the Sauce: While the squash is roasting, heat the remaining olive oil in a large skillet over medium heat. Add garlic and cook until fragrant, about 1 minute. Add the spinach and sun-dried tomatoes, cooking until the spinach is wilted. Stir in the heavy cream and bring to a simmer. Add the Parmesan cheese and stir until melted and creamy. Season with salt and pepper to taste.
  3. Assemble the Dish: Once the squash is cooked, use a fork to shred the inside into spaghetti-like strands. Toss the spaghetti squash in the skillet with the sauce, heating through. If using, add the cooked shrimp or chicken and mix well.
  4. Serve: Divide among bowls and serve topped with additional Parmesan cheese if desired.

Tips for Culinary Success

  • For a lighter version, substitute the heavy cream with light cream or a mixture of milk and flour to thicken.
  • Adding a pinch of red pepper flakes to the sauce can give the dish a nice warmth.
  • If you prefer, you can cook the spaghetti squash in the microwave to save time. Pierce the squash several times with a fork, then microwave on high for about 10-12 minutes, or until tender.

Frequently Asked Questions (FAQs)

Can I make this dish vegan?

Yes, use coconut cream instead of heavy cream and a vegan Parmesan alternative. Omit the shrimp or chicken or use a plant-based protein.

How do I store leftovers?

Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stove.

Can I freeze this dish?

It's best enjoyed fresh, as freezing may alter the texture of the spaghetti squash and sauce.

As the final forkful of Tuscan Spaghetti Squash lingers on your palate, let the rich flavors and hearty textures transport you to a sun-drenched Tuscan villa, where food is not just nourishment but a celebration of life. This dish is a testament to the power of simple ingredients, beautifully combined to create a feast for the senses. May it inspire you to explore more of the vibrant, rustic flavors of Italy in your kitchen. Buon appetito!