Cheesy Spaghetti Squash

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When I first saw this recipe on Jessica Merchant’s How Sweet Eats blog, I knew I would be recreating it to make it a vegan dish!  Honestly, this was a meal for me!  It is so cheesy and delicious!

Cheesy Spaghetti Squash

*Ingredients:
  • 2 spaghetti squash
  • 1 to 2 tablespoons of olive oil
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • 1/3 cup freshly grated fontina cheese
  • 1/3 cup freshly grated gruyere cheese
  • 1/3 cup freshly grated Parmesan cheese
  • 1/4 cup panko bread crumbs
  • 1/4 cup fine seasoned bread crumbs
  • 1/3 to 3/4 cup milk, half and half or cream (milk works, cream will make it richer!)

*Vegan Ingredients Option:

  • The first four ingredients stay the same.
  • 1/2 cup Follow Your Heart Mozzarella shreds
  • 1/2 cup Follow Your Heart Parmesan shreds
  • 1/2 cup Simple Mills Almond Flour Sea Salt Crackers to make gluten-free bread crumbs
  • 1/8 teaspoon garlic powder 
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon oregano
  • 1/3 to 3/4 cup Silk Original Soy Creamer


Instructions:

  • Preheat the oven to 400 degrees F.  Line a baking sheet with parchment or foil.
  • Slice the spaghetti squash in half width-wise, right down the center.  Scrape out the seeds (I like to use a grapefruit spoon for this) and place it on a baking sheet.  Spritz or brush it with olive oil and sprinkle with salt and pepper.
  • Roast the squash for 30 to 35 minutes, or until the strands easily scrape away from the sides.
  • While the squash is roasting, toss together the cheeses in a bowl and make the bread crumbs.
To make the bread crumbs:
  • Add 1/2 cup of Simple Mills Almond Flour Sea Salt Crackers to a food processor.
  • Sprinkle with garlic powder, onion powder, and oregano
  • Process until the mixture becomes fine crumbs.
  • Place crumbs in a bowl.
Instructions continued:
  • Use a fork to scrape the strands of the squash.  Pour 2 to 3 tablespoons of milk or cream into each squash, then 2 to 3 tablespoons of cheese.  Stir with your fork to toss and mix everything together, making sure the cheese is dispersed.  Sprinkle the top with the remaining cheese and the breadcrumbs.
  • Return the squash to the oven and bake for another 10 to 15 minutes or so, until the cheese has melted and is bubbly.
  • Remove from the oven and serve immediately.


So delicious!!

This spaghetti squash recipe is so yummy!  It is full of flavor and of course, it is cheesy!  One of the comments I read about this recipe suggested cutting the squash lengthwise because of problems balancing the squash the other way.  The half of the squash pictured above balanced nicely, but the other half did not.  So, I would probably try cutting it lengthwise next time.  As I stated at the beginning of this entry, this was a meal for me.  It is pasta-free substitute for mac and cheese.  I hope you will try this great fall recipe!  Enjoy!

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