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Keto Creamy Tuscan Garlic Spaghetti Squash - A Cozy, Low-Carb Comfort Dish

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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 medium spaghetti squash (about 2.5–3 pounds)
  • 2 tablespoons olive oil, divided
  • 2 tablespoons unsalted butter
  • 4–5 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes in oil, drained and chopped
  • 1 cup heavy cream
  • 1/2 cup chicken or vegetable broth (low-sodium)
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 3 cups fresh baby spinach
  • 3/4 cup freshly grated parmesan cheese, plus more for serving
  • Salt and freshly ground black pepper
  • Fresh basil, for garnish (optional)
  • Optional proteins: cooked sliced chicken, sautéed shrimp, or Italian sausage

Method
 

  1. Prep the squash: Preheat your oven to 400°F (200°C). Carefully slice the spaghetti squash in half lengthwise and scoop out the seeds.
  2. Season and roast: Drizzle the cut sides with 1 tablespoon olive oil and season with salt and pepper. Place cut-side down on a baking sheet. Roast 30–40 minutes, until the flesh is tender and strands pull away easily with a fork.
  3. Cool and shred: Let the squash rest for 5–10 minutes. Use a fork to scrape the flesh into spaghetti-like strands. Set aside.
  4. Start the sauce base: In a large skillet over medium heat, add the remaining 1 tablespoon olive oil and the butter. When melted, add the minced garlic. Cook 30–60 seconds until fragrant—don’t brown it.
  5. Add tomatoes and liquids: Stir in the sun-dried tomatoes, heavy cream, and broth. Whisk in Italian seasoning and red pepper flakes if using. Bring to a gentle simmer.
  6. Thicken and season: Simmer 3–4 minutes, stirring often, until slightly thickened. Season with salt and pepper to taste.
  7. Wilt the greens: Add the spinach and cook 1–2 minutes until wilted.
  8. Cheesy finish: Reduce heat to low. Stir in the parmesan until melted and the sauce is creamy. If it’s too thick, splash in a bit more broth. If it’s thin, simmer another minute.
  9. Combine: Add the spaghetti squash strands to the skillet and toss gently to coat. Warm through for 1–2 minutes so the squash absorbs the sauce.
  10. Serve: Taste and adjust seasoning. Top with extra parmesan and fresh basil. Add your favorite cooked protein if you like.