Cheesy Spaghetti Squash
Bake 35 to 40 min.
Cheesy spaghetti squash. Or until squash is tender. To the skillet add. Preheat oven to 400 degrees.
On a cutting board cut the end of squash off then cut in half lengthwise. Place in the microwave for a minute to soften a bit. Place face down on the lined baking sheet.
I basically swapped the pasta from my Macaroni and Cheese recipe with roasted spaghetti squash and the results were this wonderful. Meanwhile whisk mayo flour and garlic powder. While the squash is baking mix 1 cup of the cheese half half thyme garlic salt and pepper in a large mixing bowl.
Once hot add the oil or water shallot garlic and a pinch of salt and sauté for 3 minutes stirring frequently. Scoop the seeds and pulp out using a spoon and coat the inside with olive oil. Garnish with fresh basil tomato and Asiago.
Place shells in a 13- x 9-inch. Once the oil begins to shimmer add the onions 14 teaspoon salt and 14 teaspoon pepper. Spaghetti squash is a gift from the diet gods.
Turn down heat if garlic is browning. In a cast iron skillet add butter and olive oil then add shallots. Then scoop out the squash and put in a bowl.