Italian Artichoke Bake with basil cream sauce - paleo friendly.

Italian Artichoke Bake with Basil Cream Sauce

  • Author: Ashley Thomas


  • 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. In a large bowl, mix together the cooked spaghetti squash, artichoke, sundried tomatoes and spinach.
  2. In a blender, combine and blend all of the ingredients listed under “Basil Cream Sauce” above.
  3. Pour sauce into bowl and mix well.
  4. Add whisked egg – combine well and pour into an 8×8 baking dish.
  5. Bake at 350 for 1 hour.

To prepare squash using the oven method

  1. Preheat oven to 375.
  2. Cut the squash in half, scoop out the seeds, and add a little oil, salt and pepper to cut sides.
  3. Place squash cut side down in a baking dish.
  4. Bake for 45 minutes or until you can easily pierce the skin with a knife (cooking time depends on size of squash).