This recipe for spaghetti squash with sun-dried tomatoes is one of my favorite fasting recipes! With just a few simple ingredients you can prepare a truly impressive pasta recipe.
Recipe for Squashed Macaroni with Sun-Dried Tomato
Preparation time: 25 minutes
Portions: 4-6
Recipe ingredients
- 500 g spaghetti squash
- 1 jar of sun-dried tomatoes in olive oil (approximately 250 g)
- 2-3 cloves of garlic
- 2 fresh mozzarellas or 1 large mozzarella burrata
- 1 cup fresh basil leaves
- zest of 1 lemon
- 40 g grated parmesan
- olive oil
- salt
- pepper
Execute Recipe
- First, drain the sun-dried tomatoes and measure their oil. If it is less than 100 ml, add a little olive oil so that we have 100 ml of oil in total.
- Cut the sun-dried tomatoes into thin strips and keep them for later.
- Heat a pot with enough water and once it boils, add salt and add the spaghetti squash.
- Boil the pasta for 1 minute less than the manufacturer’s instructions.
- At the same time, heat a pan with the oil from the sun-dried tomatoes and saute the melted garlic for 2 minutes.
- Add the chopped sun-dried tomatoes to the pan and saute at a high temperature for another minute.
- Strain the spaghetti and reserve 1 cup of the boiling water.
- Add the pasta to the pan, along with 1 cup of water and stir for 2-3 minutes.
- At the end, add the basil leaves, parmesan, lemon zest and mix very well for 1-2 minutes until the sauce thickens.
- We serve the Skeufichta Macaroni with Sun-dried Tomatoes together with a few basil leaves and pieces of fresh mozzarella
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