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).
- 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
- 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 8x8 baking dish.
- Bake at 350 for 1 hour.
- 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).