For a change-of-pace, serve this unique squash in place of spaghetti. Pass extra Parmesan for sprinkling over top.
- Prep: 15 min
- Cooking: 1 h - 1 h 10
- 3 lb (1.5 Kg) spaghetti squash
- 1 tbsp (15 mL) butter
- 1 small onion diced
- 4 garlic cloves minced
- 1 cup (250 mL) 35 % cream
- 1/2 cup (125 mL) chopped fresh herbs (basil, coriander, parsley or a combination)
- 1/2 cup (125 mL) freshly grated Canadian Parmesan cheese
- 1 tsp (5 mL) salt
- Pepper to taste
Cut squash lengthwise; discard seeds. Place cut side down on a cookie sheet; bake in preheated 350° F (180° C) oven 45 min. Turn right side up and continue to bake about 10 to 15 min until squash is tender (be careful not to overbake or squash will be mushy).
Meanwhile, melt butter in a medium saucepan over medium heat. Add onion and garlic; cook until onion is soft. Add cream; bring to a boil. Boil, stirring occasionally until sauce thickens slightly, about 10 min. Stir in herbs, Parmesan, salt and pepper.
Once squash is cooked, use a fork to scrape out flesh into spaghetti-like strands. Toss with cream mixture.
Top 5 Nutrients
|Calcium:||17 % / 187 mg|
|Vitamin A:||20 % / 201 mcg|
|Vitamin B6:||12 % / 0.2 mg|
|Niacin:||12 % / 3 mg|
|Magnesium:||12 % / 30 mg|