Creamy Spaghetti Squash

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
Yields 4 Servings
creamy spaghetti squash

Ingredients

  • 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
  • salt
  • pepper
  • 2 cups (500 mL) grated Canadian Mozzarella cheese

Preparation

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!

Tips

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Nutrition

Nutritional Information

per serving
Energy: 340 Calories
Protein: 16 g
Carbohydrate: 18 g
Fat: 24 g
Fibre: 3 g
Sodium: 480 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 36 % / 399 mg
Vitamin B12: 74 %
Zinc: 26 %
Phosphorus: 26 %
Selenium: 24 %