Taylor and I had a little harvest dinner last night. I like to have fish once a week, so this seasoned salmon with homemade dill sauce was perfect.
But the show stopper was the garlic spaghetti squash. I made a believer out of my boyfriend who typically hates squash. So, this gluten free, veggie dish has to be pretty stellar.
It literally did not take me that much time to whip this together. Went to the local Trader Joe’s and bought a $1.99 squash and the rest is culinary history.
You will need: 1 large spaghetti squash, 2 cloves minced garlic, ¼ chopped onion, ¼ cup half and half creamer, ½ cup chicken broth, salt and pepper to taste.
First, cut the squash in half. This might take some time – the exterior is pretty tough. Place the flesh side down on a baking sheet. Set the oven to 375 and bake for 25-30 minutes.
Once the squash is tender, take it out of the oven and let it cool. Then scrape the seeds and darker orange out of the center. With a fork, scrap out the spaghetti like noodle flesh from the side of the squash into a cooking bowl. Let cool.
Splash some olive oil in a frying pan and add in the minced garlic and chopped onion. Sauté for a bit then add in the squash flesh. Slowly add in chicken broth and creamer. Salt and pepper to taste. Let cook for about 15 minutes on the stove!
I let the insides cool in the fridge for about an hour. Then placed the spaghetti flesh back in one side of the squash shell and lined the top with fresh mozzarella cheese. I placed the whole thing in the oven at 375 for about 10 minutes to warm up and melt the cheese on top.