This Italian Artichoke Bake with Basil Cream Sauce is the perfect dish to welcome spring. The “bake” has a bright, light flavor thanks to the tasty basil sauce which is made with lemon, white wine, and of course, fresh basil. The sauce, which has a little heat to it thanks to the red pepper flakes, clings to the spaghetti squash “pasta.”
This artichoke casserole really is the perfect transition meal from winter into early spring. I love the way the spaghetti squash, a winter vegetable (technically fruit), tastes with these lively spring and summer-time flavors. The rest of the casserole is made using frozen artichoke hearts (so much better than canned), fresh baby spinach, sun-dried tomatoes packed in oil, and spaghetti squash. There’s an egg mixed in as well to help hold the dish together.
I hope that after eating this, you’ll have a little spring to your step 😉 (couldn’t resist throwing in a little spring-time pun).
Italian Artichoke Bake with Basil Cream Sauce
Italian Artichoke Bake with Basil Cream Sauce
Ingredients
- 1 medium Spaghetti Squash ~4 cups
- 12 ounce package of frozen artichoke hearts roughly chopped
- 3 ounces Organic Sundried Tomatoes In Olive Oil drained and chopped
- 1 handful baby spinach roughly chopped
- 1 egg whisked
Basil Cream Sauce:
- 1 large handful fresh basil leaves
- 1 cup Coconut Milk full fat
- ¼ cup white wine
- ½ lemon juiced
- 5 cloves garlic minced (used garlic press)
- ½ tsp Oregano
- ½ tsp Crushed Red Pepper Flakes
- ½ tsp salt
- ¼ tsp pepper
Instructions
- In a large bowl, mix together the cooked spaghetti squash, artichoke, sundried tomatoes and spinach.
- In a blender, combine and blend all of the ingredients listed under “Basil Cream Sauce” above.
- Pour sauce into bowl and mix well.
- Add whisked egg – combine well and pour into an 8×8 baking dish.
- Bake at 350 for 1 hour.
To prepare squash using the oven method
- Preheat oven to 375.
- Cut the squash in half, scoop out the seeds, and add a little oil, salt and pepper to cut sides.
- Place squash cut side down in a baking dish.
- Bake for 45 minutes or until you can easily pierce the skin with a knife (cooking time depends on size of squash).
Cathy Warner says
This wasn’t as good as I had hoped. It took longer than I estimated to make, it helps to read the recipe in its entirety. It had many good ingredients but both my husband and I thought it was lacking something. I don’t know what I would add to make it better.
Holly says
This was amazing! I’m trying to stick to gluten and dairy free and needed something savory. This was a win!
My Heart Beets says
Holly, I’m so happy to hear that you liked this! Thanks for letting me know how it turned out for you 🙂
Lindsay says
This is quite good. I’ve made it a couple of times now, with a few changes – This last time I used three eggs, and about a tablespoon of arrowroot to increase the binding action. I also substituted arugula for the spinach, and i used a lot more than a handful – a whole ‘clamshell’ container of it, chopped up finely enough to shrink down the mass and get it all in there. I’m not sure how well the basil survives an hour in the oven – I can’t say I tasted a lot of basil in the final product, so I’m interested to experiment with some heartier herbs next time, or alternatively, perhaps reserve some of the cream sauce to put on top just before serving. This recipe also seems like it would work well with various substitutions, i.e. mushrooms, peppers, zucchini, fresh tomato… I’m not on a paleo or gluten/carb/dairy-free diet, but i’ll definitely be making this again.
My Heart Beets says
Happy to hear that! 🙂
Jamie Joyce says
Amazing! I bake this exact recipe topped with cooked ground hot italian turkey sausage… the sausage gets a little crispy as it bakes and pairs so nicely with this recipe. I bring it to group dinners and it is gone in MINUTES. People love this, and I love this recipe! Thank you for sharing !! This recipe is what got me hooked onto your blog.. amazing!
My Heart Beets says
Jamie, that’s so great to hear!! I’ll have to try this with hot sausage, yum! Glad to have you as a reader 🙂
Robin says
Hi! I’m new to your blog; our mutual friend, April, turned me on to your site. I’ve been eating paleo for about 3 1/2 years.
So, I’m doing a Whole 30 in a few weeks and I’d like to make this recipe, but I can’t have any alcohol or wine at all. Can you think of another substitute? Maybe white wine vinegar?
Thanks!
My Heart Beets says
Hi Robin, sorry for the late reply! I’m so glad that April told you about my blog 🙂 As for the wine – I think you can leave it out and it’ll be just fine. If you’ve already started your whole30, how’s it going so far?
Liz says
Hi, I thought I posted this comment so sorry for the duplication if I did!
Do you think this would be easy to double or triple and put in a 10X13 pan? I’m thinking of making it as a side for a potluck
Thank you!!
My Heart Beets says
Hi Liz! Sorry, I’m a bit behind on responding to comments! I think you can definitely double/triple this recipe – not sure what pan size you will need though. I hope you love the recipe!
Jeanine Nelen says
Hi Cyndi,
We live in Australia and I don’t believe we get spaghetti squash here and certainly not in the Regional area we live in! My question is would you substitute it with pumpkin or angel hair pasta (very fine spaghetti)? Cheers Jeanine
Cyndi says
Neither my husband or I drink, I am wondering what else could be used instead of the wine. Also I don’t think I have ever seen frozen artichokes. Are they a regional item or do I need to look harder. Thank you.
My Heart Beets says
Hi Cyndi, my Kroger always has frozen artichokes and I’ve heard Trader Joe’s has them too. You have to really search for them in the frozen veggie aisle – if you don’t see them just ask someone at the store if they carry them. I’m not sure what you can use in place of wine – I think if you leave it out it’ll be okay. If you try this please let me know how it turns out!
Jeanine Nelen says
Hi Cyndi – I would substitute a good quality chicken or vegetable stock in place of the wine 😉
CaliMom says
Making this tomorrow with shredded chicken 🙂
My Heart Beets says
Awesome, hope you like it!
Pooja says
I just made this today, just replaced the artichoke with the random bag of brussels sprouts in the fridge. It was FANTASTIC. So tasty! I love the layers of flavor. Love your website!
My Heart Beets says
Pooja, I love the idea of adding brussels sprouts! Yum! So glad you liked the recipe 🙂