Baked Spaghetti Squash with a Parmesan-Cauliflower Sauce



During the holiday season, there is so much tempting food, whether it is at a dinner party, open house, and of course, sweets galore. I do my best to think of creative ways to prepare side dishes that are special enough for such occasions but are also healthy. Baked Spaghetti Squash with a Parmesan-Cauliflower Sauce is one of those dishes. After roasting spaghetti squash, I shred it and then toss it is a sauce made from pureed cauliflower, broth, garlic, nutmeg, and parmesan cheese. It is then baked in the oven and comes out creamy and delicious. It's the perfect side to any roast and is special enough to help ring in the new year. It can be prepared a day in advance before baking, which makes this dish ideal for entertaining.


Ingredients for Baked Spaghetti Squash with a Parmesan-Cauliflower Sauce:


Squash:

2 spaghetti squash

1 - 12 ounce steam in bag frozen cauliflower

1/2 cup chicken broth

3/4 cup +2 tablespoons parmesan cheese

3 cloves garlic, minced

1/8 teaspoon nutmeg

kosher salt

black pepper

olive oil


Topping:

3 tablespoons grated parmesan cheese


Time-Saving Tips: Prepare the dish up to a day in advance before baking.


Let's see what we need.


We're ready to cook.



Cook the cauliflower according to package instructions and then pour in a food processor. Add the rest of the ingredients and season with pepper. Process until smooth, adjust seasonings and set aside


Cut the squash in half lengthwise and remove the seeds. Place two halves in each baking dish cut side facing down; pour a half cup of water into each dish. Bake the squash in a preheated 400-degree oven about 25-30 minutes until just tender when pierced with a fork.


Turn the squash halves over and use a fork to shred the squash into spaghetti-like strands. Combine the squash and cauliflower mixture.


Rub 1-2 tablespoons of olive oil in a casserole dish and add the squash mixture. Smooth the top and sprinkle with the remaining three tablespoons of parmesan cheese. Bake in a preheated 400-degree oven until hot and edges are golden.


It's ready! Baked Spaghetti Squash with a Parmesan-Cauliflower Sauce is irresistibly delicious. It is the perfect accompaniment to roast beef, ham, or any other holiday roast as it is to chicken. I promise you'll love it.

Enjoy!


Baked Spaghetti Squash with a Parmesan-Cauliflower Sauce:


Squash:

  • 2 spaghetti squash

  • 1 - 12 ounce steam in bag frozen cauliflower

  • 1/2 cup chicken broth

  • 3/4 cup +2 tablespoons parmesan cheese

  • 3 cloves garlic, minced

  • 1/8 teaspoon nutmeg

  • kosher salt

  • black pepper

  • olive oil


Topping:

  • 3 tablespoons grated parmesan cheese

  • Cook the cauliflower according to package instructions and then pour in a food processor. Add the rest of the ingredients and season with pepper. Process until smooth, adjust seasonings and set aside

  • Cut the squash in half lengthwise and remove the seeds. Place two halves in each baking dish cut side facing down; pour a half cup of water into each dish. Bake the squash in a preheated 400-degree oven about 25-30 minutes until just tender when pierced with a fork.

  • Turn the squash halves over and use a fork to shred the squash into spaghetti-like strands. Combine the squash and cauliflower mixture.

  • Rub 1-2 tablespoons of olive oil in a casserole dish and add the squash mixture. Smooth the top and sprinkle with the remaining three tablespoons of parmesan cheese. Bake in a preheated 400-degree oven until hot and edges are golden.

  • Time-Saving Tips: Prepare the dish up to a day in advance before baking.

2018 Cranberry Walk