Summer Spaghetti Squash Recipe

Summer Spaghetti Squash Recipe
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Summer Spaghetti Squash Recipe

Recipe by Lori MarieCuisine: Vegan, Vegetarian, SideDifficulty: Moderate
Servings

2

servings
Prep time

15

minutes
Cooking time

50

minutes
Calories

200

kcal

Ingredients

  • For the Squash

  • 1 medium spaghetti squash

  • 1/2 teaspoon garlic powder

  • 1 tablespoon chopped parsley

  • 2 tablespoons Treeline Classic Hard Cheese, crumbled

  • Sea salt and freshly-ground pepper to taste

  • For the Puree

  • 1 1/2 cups cauliflower florets, steamed

  • 1/4 cup Treeline Green Peppercorn French Style Soft Cheese

  • 1/4 cup homemade vegetable broth

  • 1/2 teaspoon sea salt

Directions

  • Preheat oven to 400 degrees.
  • Remove stem from spaghetti squash. Cut in half lengthwise. Remove seeds and strings from each half. Place in a roasting pan cut side down and pour ½ inch of water in the bottom of the pan. Cover with foil and roast for 50 minutes or until fork tender. Remove the spaghetti-like strands of squash from the skin and place in a medium bowl. Season with garlic powder, salt, pepper and parsley and set aside.
  • To make the puree, place steamed cauliflower, Treeline green peppercorn soft cheese, vegetable broth and salt in a blender. Puree until creamy consistency.
  • To plate, spoon puree on serving dish and top with spaghetti squash. Garnish with crumbled Treeline Classic Hard Cheese, fresh parsley, and a raw cashew.

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