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Cheesy, baked spaghetti squash



Here's a great recipe for a cozy winter meal. It is easy to prep, cooks for 1 hour, is low-carb, and pairs perfectly with any favorite meats, roasts or eggs. Adjust the ingredients upwards if you are using a large squash.


Ingredients

1 small spaghetti squash

1 to 1.5 cups of frozen Grazier's Garden cherry tomatoes (canned, frozen, sauce)

1 cup of Creamy Cow Raw Farmer's Cheese (also works with feta-style cheeses)

1 clove of garlic

1/2 bulb of shallot

Salt and pepper to taste

Dried or fresh herbs of your choice


Directions

  1. Preheat oven to 400 degrees Fahrenheit

  2. Cut the squash in half length-wise and scoop out the seeds

  3. Dice the shallot and garlic

  4. Sprinkle each half of squash with salt, pepper and herbs

  5. Add half the shallots and garlic into each squash

  6. Divide the cheese into each half of the squash - you can add more or less depending on your preference

  7. Cover the cheese with the tomato. I would suggest cutting the cherry tomatoes in half but that is almost impossible if they were frozen.

  8. Wrap each half tightly in aluminum foil for baking

  9. Bake for 60 minutes. If the squash is not soft and separating into strands, bake longer.


Open the aluminum foil carefully so as not to get burned on the steam. Stir the squash into the cheese and tomatoes. You can serve from the shell or scoop it out as a side dish.



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