Honey Goat Cheese Spaghetti Squash

2014-10-12 19.28.30

Finished product!

So, bitches. Holiday season is coming up. You know what that means? FOOD. Hearty, rich meals followed by endless desserts and sweets. That also means that holiday weight gain. That is why I want to share this recipe; forget spaghetti, try this spaghetti squash! You slow roast it in the oven, scrape the insides out with a fork, mix with your favorite sauce or toppings and viola! Delicious, low carb dinner.

 

Dat squash on a pan with some water

Dat squash on a pan with some water

HONEY GOAT CHEESE SPAGHETTI SQUASH

You need this:

A spaghetti squash… duhh
salt and pepper to taste
1/4 cup honey goat cheese (Feel free to use ANY cheese or any sauce you like, you can’t go wrong here. I just happened to have honey goat cheese hanging out in my fridge.)
1 tablespoon of butter

Do this:

Preheat your oven to 400 degrees. Cut your squash in half with a sharp knife, they are usually pretty tough so be careful of your fingers! Use a spoon to scrape out the seeds and the stringy parts of the flesh, this should make you reminisce about carving a pumpkin. Place your squash halves face down on a baking sheet of pan with just enough water to cover the bottom of the pan. This keeps the squash moist and prevents the bottom from burning.

Bake that sucker for 30 – 45 minutes, depending on the size of your squash. It is done cooking as soon as it becomes tender. Allow the halves to cool for a few minutes or else you will singe your fingers off. Then, I like to use a towel to cradle the squash when I gently scrape the flesh out of the inside of the skin. After you have all the goodness scraped out, add everything else! The goat cheese should get nice and melty. Serve immediately! YUM

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2 comments

    1. Hey Ema! My apologies for the (super!) late reply. Thank you for checking out my blog and for the awesome tip! I should’ve mentioned that I added some sriracha hot sauce to mine when I had it. Yum.

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