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Italian Artichoke Bake with Basil Cream Sauce

Italian Artichoke Bake with basil cream sauce - paleo friendly. www.myheartbeets.com

Italian Artichoke Bake with Basil Cream Sauce

5 from 3 reviews
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  • 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


  • 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.

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).
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