Thursday, June 28, 2012

Spaghetti squash and cheese

Does it count as a new recipe if I'm basically saying 'the same again, this time with cheese'?  Because that's what I'm saying.  This weekend was spaghetti squash-themed for Mom and I as far as dinners were concerned.  Saturday we did the same baked squash with tomato sauce that I've already blogged about.

And then on Sunday we kicked things up a notch.  Instead of adding tomato sauce to our scraped squash goodness, we took oven-safe bowls and mixed the squash with shredded parmesan cheese.  I also added a few other goodies, so here's the total list:
  • 1/4 cup of shredded parmesan
  • Garlic powder to taste
  • Minced garlic to taste
  • Salt to taste
  • 1 triangle of Garlic and Herb Laughing Cow Light
Put that back into the oven and let that melt up for 5-10 minutes (or as long as you can stand to wait to enjoy).  I should also note that Mom and I split a squash, so this is for half of what was a very large gourd.
Mmm, it was good.  I'm thinking it's going to be worth the time and effort to invest in trying to grow my own spaghetti squash next year.


  1. Came to your blog from the Rav blog thread.

    I want that spaghetti squash casserole. mine gets watery..does yours?

    1. There's definitely still some water content in there, but it wasn't too noticeable. Not sure how to solve that entirely, maybe a little more extra baking after scraping out. I'll keep experimenting with it, because it's still delicious.