I’ve had this lingering spaghetti squash hanging around the counter top for a couple days and I couldn’t figure out how I wanted to use it. Spaghetti squash is such a versatile vegetable you can mix and match it with almost anything and I believe that’s were part of my indecisiveness came from.
A couple months ago I decided to try butternut squash, I found this amazing creamy butternut squash recipe and fell in love. I’ve never tasted anything like this before it was packed full of flavor, the smell alone was enough to make your knees buckle. But at the same time the look was not pleasing, my first thought was something went horribly wrong! The cream looked like it had separated or went bad. Something must have happened! I assumed I failed to follow instructions correctly. Yet my gut feeling told me to suck it up buttercup and taste it.
I am soooo happy I took the leap; it was a flavor my pallet will never forget! Which leads me to the reason I went off on a rant about butternut squash. I initially indented to buy a butternut squash and not the spaghetti squash but of course I didn’t realize my mistake until I got home.
That is where this mash up came from. I thought why not take the butternut squash recipes ingredients and mix it up with the spaghetti squash!
Genius yes I know!
Well here it is for you. I didn’t expect to share this recipe right away so my measurements may be off slightly but it’s really yummy, so if you enjoy spaghetti squash or even if you don’t and you wanna give it a go this is a great starter recipe full of flavor.
- 1 medium spaghetti squash
- ½ cup parmesan cheese (fresh grated)
- ¼ cup chicken broth
- ½ heavy whipping cream
- 5 cloves of garlic
- salt and pepper to taste.
Begin by preheating the oven to 400 degrees.
To start you want to slice the squash in half. I learned recently that a great way to slice these suckers in half is to roll up a hand towel and place the squash in it so that it stays stable while you are forcibly slicing this puppy in half.
They are not the easiest things to cut through but I have faith you can do it.
Once sliced in half use a spoon to scoop out all the membranes and seeds. You can keep the seeds and bake them for a snack or discard them.
I only used one half of the spaghetti squash for this recipe.
Place squash cut side down on a roasting pan or a cookie sheet.
You can put water in the bottom of the pan or not it’s up to you. I usually don’t add water to the pan but this time I thought why not give it a go. It cut down the cooking time a bit so that was nice. Creates a steamy atmosphere for the squash to cook in.
Cook the squash for 30-40 minutes. After about 30 minutes’ check to see if the skin is fork tender, if so pop it out and let it cool for a moment while we make the creamy garlic sauce.
In a medium sauce pan on medium to high heat add the chicken broth and heavy whipping cream.
Grate up the garlic, then add it to the cream and broth.
Once it starts to bubble up a little bit toss in the parmesan cheese and stir that up until it melts.
Turn the heat down to low so you don’t burn the sauce.
Give the sauce a taste to make sure the salt level is how you would like it. If you like pepper dash some of that in also until it’s right where you want it to be.
Now use a fork to shred the inside of the spaghetti squash.
Mix the squash in with the sauce and sprinkle with basil and parsley.
Super easy recipe. It can be modified to the taste you seek, add cracked red pepper for a little bite.
You can skip the sauce preparation process and just cook the squash cut side up filled with the sauce ingredients then back for the 30-40 minutes.
The amount of possibilities you have with this squash is incredible.
Let me know what you think!