I love spaghetti squash. No, it does not taste like spaghetti it does have a very squashy flavor. I have grown to really admire the flavor it produces when using it with a good alfredo sauce.
- 2 Medium Spaghetti Squash
- Salt and pepper
- Heat Oven to 400 Degrees.
- Use a fork or knife and poke holes all over the spaghetti squash (we will roast these whole.
- Rub with oil.
- Roast for about an hour. Let cool and cut in half.
- Scrape out seeds with a spoon.
- Use a fork and scrape out the flesh of the squash. This will mimic spaghetti noodles.
- 8oz Heavy Whipping Cream
- 1 cup Grated Cheese (I like Pecorino Romano and Parmesan blended.
- 1 stick of Butter
- 1/2ts Garlic Powder
- 1/4ts rotisserie Seasoning
- Salt and Pepper
- Melt butter over medium heat in a sauce pan.
- Add whipping cream.
- Stir and heat until simmering.
- Add Salt, Pepper, Garlic Powder, Rotisserie Seasoning and cheese. Cook until incorporated.
- 1tbsp Olive oil
- 1/2 cup Diced Tomato and onion blend.
- 1/4 cup Peas
- Heat oil in saute pan on medium heat.
- Saute peas, tomato and onion until the onion is translucent.
***Sometimes I prefer to saute individual portions. I add squash, about 2tbsp of sauce, and a scoop of the saute mixture to a pan (heat to medium) with 1ts olive oil. Stir to heat and then remove***
- Add spaghetti squash to a bowl.
- Cover with desired amount of sauce.
- Put a large spoon full of saute over sauce.
- Serve and enjoy. I like to sprinkle with parsley before serving.