Summer Spaghetti Squash Recipe
Summer Spaghetti Squash RecipeCuisine: Vegan, Vegetarian, SideDifficulty: Moderate
- 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
- 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.