Cheesy Garlic Herb Spaghetti Squash

You’ve probably seen spaghetti squash piled high at your local farmer’s market or grocery store. But have you cooked one of these tasty yellow orbs? It’s simple! And spaghetti squash is a fantastic substitute for traditional pasta. This recipe features sweet onion, peas, and Cabot Garlic Herb Cheese.

Cheesy Garlic and Herb Spaghetti Squash

I love to “trick” my kids with vegetables. My girls are old enough to know — usually — what I’m up to, but my son is still gullible. I made this spaghetti squash and offered him a bite before dinner. “It’s good!” he blurted. “It’s spaghetti squash!” I replied. Suddenly his face contorted into a look of disdain. “Really? I don’t think I like it.” Ha! He ate two helpings.

Cheesy Garlic and Herb Spaghetti Squash

Begin this recipe by roasting the squash. Place it on a baking sheet in a 375°F. oven for one hour, or until a knife can be easily inserted into the side. Allow the squash to cool.

Cheesy Garlic and Herb Spaghetti Squash

Slice open the squash and using a spoon, gently scrape out seeds in the center. Then use a fork to pull the spaghetti-like strands from the interior. (I have to admit, spaghetti squash amazes me a little bit!)

Cheesy Garlic and Herb Spaghetti Squash

Next, shred 6 oz. of Cabot Garlic and Herb cheese. Oh, it smells so good — garlic and dill!

Cheesy Garlic and Herb Spaghetti Squash

In a large saucepan or dutch oven, saute one small sweet onion (Vidalia works quite nicely), a cup of fresh or frozen peas, and 1-2 tablespoons of olive oil. When onion and peas are tender, stir in spaghetti squash and shredded cheese. Gently combine. I also added 1/2 cup of Cabot’s Low-Fat Greek Yogurt for extra flavor and a creamy consistency.

Cheesy Garlic and Herb Spaghetti Squash

Add salt and pepper to taste. Sprinkle with chopped fresh basil and dill and serve.

Cheesy Garlic and Herb Spaghetti Squash

Cheesy Garlic and Herb Spaghetti Squash is definitely a winner here in the Kiko household. I served it for dinner with flat iron steak, but it’s a great stand-alone dish. (And it’s good cold, too. Maybe leftovers for lunch?). Happy squashing!

Cheesy Garlic Herb Spaghetti Squash

Ingredients

  • 1 spaghetti squash roasted and seeds removed
  • 6 oz. Cabot Garlic and Herb Cheese shredded
  • 1/2 cup Cabot low-fat Greek yogurt
  • 1 cup fresh or frozen peas
  • 1 small Vidalia onion diced
  • 2 tablespoons olive oil
  • kosher salt and cracked black pepper to taste
  • fresh chopped basil and dill

Instructions

  • Place spaghetti squash on a baking sheet covered in parchment paper. Roast for 1 hour at 375 degrees F. Allow to cool. Remove seeds with a spoon. Using a fork, shred spaghetti strands into a bowl and set aside.
  • Saute finely diced onion and peas in 1-2 Tablespoons of olive oil until tender.
  • Add spaghetti squash strands to the onions and peas. Gently stir in shredded cheese, Greek yogurt, and salt and pepper to taste.
  • Enjoy warm or cold.

 

 

 

 

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