This recipe is a great way to highlight one of my favorite fall vegetables. The squash can be roasted a couple of days ahead so its a great prep recipe for the upcoming week.<\/p>\n
\u00a0<\/p>\n
1 spaghetti squash<\/p>\n
2 cups shredded cheddar and mozzarella mixed<\/p>\n
2 tablespoons heavy cream<\/p>\n
1 small yellow onion sliced thinly<\/p>\n
1 tspn salt<\/p>\n
1\/2 tspn freshly ground black pepper (or several turns of the grinder)<\/p>\n
2 teaspoon olive oil<\/p>\n
\u00a0<\/p>\n
Pre- heat oven to 400. Cut squash in half, scrape out seeds and place on a baking sheet. Pour 1 teaspoon of olive oil onto each half and rub the oil all over the inside of the each squash side. Sprinkle lightly with salt. Roast in oven for about 30 minutes or until fork tender. Remove from oven and let cool. At this point you can refrigerate the squash for up to two days.<\/p>\n
Pre \u2013 heat oven to 400 .Scrape out the squash with a fork into a medium sized bowl (your really left with just a shell). Add the thinly sliced onion, cheese, cream, salt and pepper. Combine the ingredients well. Pour into a casserole dish (one with a covered top is ideal or a souffle dish) cover tightly with tinfoil if you don\u2019t have a covered dish and place in the oven for 20 mins. After 20 mins remove the top and cook for another 20 minutes. Cook until golden brown on top. I like to serve this as a side dish, but it could certainly be a vegetarian main with a side of string beans and a big green salad.<\/p>\n
\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"