Recipe from Madalina Paul
Winner of Great Cream Challenge November 2013
I was inspired by seasonal, local vegetables! Spaghetti squash is the perfect sponge for flavour.
- Prep: 16 min
- Cooking: 1 h
- 1 medium sized spaghetti squash
- 1 tbsp (15 mL) olive oil
- Pinch of salt
- 1 small onion finely diced
- 1 clove of garlic minced
- 1 tsp (5 mL) oregano
- 1 tsp (5 mL) basil
- 1 cup (250 mL) 10% Cream
- 1 tbsp (15 mL) flour
- 2 cups (500 mL) grated Canadian Mozzarella cheese
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To start, pre-heat your oven to 375°F.
Prepare the squash by cutting it in half, lengthwise and scrape out the seeds. Brush with olive oil, and season with salt. Then, bake on a foil-lined cookie sheet, rind side up, for 40 minutes. Remove from oven, and using a fork separate the strands of spaghetti. Now scoop out spaghetti strands, and set aside both the strands and hulled out squash for later.
In a large skillet, heat up the remaining olive oil over medium heat. Cook onions and garlic for 4 minutes, until translucent. Then, add spaghetti squash, herbs, seasoning, and cream. Stir in flour, and cook for an additional 4 minutes until creamy, constantly stirring. Add salt and pepper to taste.
Finally, return spaghetti mixture to the hulled out squash, sprinkle with cheese, and bake at 450°F for 5 minutes until cheese melts. Remove from oven and serve!
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||36 % / 399 mg|
|Vitamin B12:||74 %|