A winter squash dish you’ll want to serve all year round! It’s winter squash season, and one of my favorites is spaghetti squash. It is popular as a healthy, low-carb alternative to pasta and takes on whatever sauce or seasonings you add to it. For this dish, I bake, mix, and serve everything right in the shell. It tastes great and looks good, too, and clean-up is a breeze. The combination of creamy cheese, fresh tomatoes, and herbs, with a tangy drizzle of balsamic vinegar, is so delicious this winter squash dish will become something you’ll want to serve all year round.
Belle’s Creamy Spaghetti Squash
1 small spaghetti squash
2 teaspoons Extra Virgin Olive Oil
1 teaspoon Italian seasoning
1 teaspoon Kosher salt
1 (5.4 ounce) wheel of creamy, spreadable cheese (I used Laughing Cow Light)
2/3 cup grape tomatoes
2 teaspoons minced garlic
¼ cup chopped fresh basil
Balsamic vinegar
Cut the squash in half, lengthwise, and scoop out the seeds. Place the squash cut side down on a baking sheet lined with parchment paper. Bake at 400 degrees for 15 minutes. Remove from oven and turn squash cut side up. Drizzle with the oil. Sprinkle the Italian seasoning and salt. Place 4 of the cheese wedges (half the wheel) in each squash. Top each with half the tomatoes and 1 teaspoon of the minced garlic. Bake at 400 degrees for 1 hour. Remove from oven and mix all the insides together to combine and coat the squash. Add the basil and stir again. Drizzle with balsamic vinegar and serve.
