Spaghetti Squash with Crème Fraîche Peas and Corn

By angelahon

Spaghetti Squash with Crème Fraîche Peas and Corn

Ingredients

• 1 medium spaghetti squash
• 1 cup water
• 1 1/2 cup frozen corn
• 1 1/2 cup frozen peas
• 6 oz Vermont Creamery Original Crème Fraîche
• 1/8 tsp red pepper flakes
• 1 tsp parsley flakes
• 1 cup mozzarella cheese, shredded

Preparation

Step 1

Preheat oven to 350° F. Cut spaghetti squash in half and remove seeds and insides. Place both halves face down into a 8x13 pan with 1 cup of water. Bake for 30-45 minutes or until squash easily pulls away from the skin. Remove from oven and let cool. Using a fork, pull squash away from skin and set aside. It should start to resemble spaghetti at this point.

Using a steamer, steam the corn and the peas and set aside. In lieu of a steamer, you can boil water and cook the frozen vegetables until al dente.

In a medium saucepan, add the Crème Fraîche and turn onto medium low heat while whisking. Add the red pepper flakes and parsley. Slowly add half of the mozzarella cheese and whisk so the cheese does not stick to the bottom of the pan. Once cheese has melted, combine the Crème Fraîche mixture, spaghetti squash, corn and peas. Sprinkle remaining mozzarella cheese on top of the finished dish and serve.