Cheesy Garlic 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.
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.
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!)
Next, shred 6 oz. of Cabot Garlic and Herb cheese. Oh, it smells so good — garlic and dill!
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.
Add salt and pepper to taste. Sprinkle with chopped fresh basil and dill and serve.
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!
- 1 spaghetti squash, roasted and seeds removed
- 6 oz. Cabot Garlic and Herb Cheese, shredded
- ½ 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
- 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.
I am a writer, blogger, wife and homeschooling mother of three. I love wide open spaces, cooking, gardening, decorating, travel, vintage treasures, sunshine on my shoulders, and bare feet.