Even though I love  pretty much all vegetables I was not a huge fan of Spaghetti Squash. It is not that I didn’t like it,  but maybe I had not found a way to cook it that made me love it.

So I have been trying to integrate spaghetti squash into our diet and evaluating and trying different recipes. I have used marinara sauce (which I liked), pesto (very good) and then this recipe with fresh herbs and garlic infused creamy sauce (my favorite!).

We have been indulging with cupcakes and bread lately so I thought I would lighten things up with a twist on Spaghetti Squash.

It is so easy too! The hardest part of this recipe is not even to cut it, I learned how to cut it a while ago by watching this video in youtube. The hardest part is to roast it since it takes a while, that’s all. The clean up afterwards is also a breeze!

I made the sauce with low fat cream cheese, vegetable broth, garlic, sage, basil and parsley. First, I sautéd the garlic and added the cream cheese and broth and at the end I infused the sauce with the fresh herbs. Just added the squash to the sauce and that was it. Served with some freshly grated parmesan cheese and black pepper and voila, it was delicious!

I was considering using almond cream or almond butter next time I make it so that I can make it vegan. I will keep you posted about it.

Here’s what you need.

Spaghetti Squash with Fresh Herbs and Garlic

Yield: 8 to 10 servings - as a side dish

Ingredients

1 medium – or 2 small – spaghetti squash (about 4 lbs)

2 garlic cloves

2 tbs of butter

4 tbs of cream cheese (I used low fat)

1/3 cup of vegetable broth

3 tbsp of freshly grated parmesan cheese

3 tbs of fresh basil, finely chopped

2 tbs of fresh parsley, finely chopped

2 tbs of fresh sage, finely chopped

3 tbs of extra virgin olive oil, divided

1/2 tsp of nutmeg, freshly grated

Salt and black pepper, to taste (I used about 1 tsp of salt and 1/4 tsp of pepper)

 

 

Instructions

Preheat the oven to 400° Fahrenheit. Spray a baking sheet with cooking spray or olive oil (I used a silicone mat).

Cut the squash lengthwise with a sharp knife. Remove seeds from squash and brush flesh with extra virgin olive oil and sprinkle with salt and pepper. Place the squash cut side down in baking sheet and roast for about 40-45 minutes or until fork tender. Remove from oven and set aside until it cools down enough to handle.

Scrape the flesh with a fork to pull the strands, set aside on a medium/large bowl.

Heat the remaining olive oil and butter in a large pan over medium heat. Add the garlic and sauté until fragrant for a few minutes. Add cream cheese and the vegetable broth,  stir until cream cheese has melted. Add the herbs and the squash. Stir for a few minutes until all ingredients are mixed. Add salt and pepper and stir in parmesan cheese. Taste and add more salt if necessary.

Serve hot with freshly grated parmesan cheese and black pepper.