- 1
- 16 mins
- 76 mins
Ingredients
- 1 medium sized spaghetti squash
- 1 tbsp olive oil
- Pinch of salt
- 1 small onion, finely diced
- 1 clove of garlic, minced
- 1 tsp dry oregano
- 1 tsp basil
- 1 cup 10% Cream
- 1 tbsp flour
- salt
- pepper
- 2 cups mozzarella cheese, grated
Preparation
Step 1
To start, pre-heat your oven to 375°F.
Prepare the squash by cutting it in half, lengthwise and scrape out the seeds. Brush with olive oil, and season with salt. Then, bake on a foil-lined cookie sheet, rind side up, for 40 minutes. Remove from oven, and using a fork separate the strands of spaghetti. Now scoop out spaghetti strands, and set aside both the strands and hulled out squash for later.
In a large skillet, heat up the remaining olive oil over medium heat. Cook onions and garlic for 4 minutes, until translucent. Then, add spaghetti squash, herbs, seasoning, and cream. Stir in flour, and cook for an additional 4 minutes until creamy, constantly stirring. Add salt and pepper to taste.
Finally, return spaghetti mixture to the hulled out squash, sprinkle with cheese, and bake at 450°F for 5 minutes until cheese melts. Remove from oven and serve!