Monday Night Dinner: Three Cheese Spaghetti Squash

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Miss Mioux and I have been challenging each other to be healthier.  We started a daily plank challenge March 1st.  For all our belly slimming efforts, I have been craving something cheesy in a big way.  Miss Mioux is right there with me.  I am going on a trip to Jamaica and in an effort to get swimsuit-ready, I have cut out pizza, fast food, and most takeout.  My body needs cheese.  I balance this need by pairing it with veggies – lots of veggies.  And it is delicious!  Serve with a crisp green salad and crusty bread.

THREE CHEESE SPAGHETTI SQUASH

  • 1 medium spaghetti squash
  • 3 tbsp minced garlic
  • 1 tsp olive oil
  • 3 handfuls of spinach
  • 1/4 cup milk
  • 1 tbsp cornstarch
  • 2 tbsp cream cheese
  • 1/2 cup shredded mozzarella
  • 1/2 cup shredded colby jack
  • 1/4 cup grated parmesan
  • 1/2 panko bread crumbs
  • salt and pepper to taste
  1. Preheat oven to 400 degrees Fahrenheit.
  2. Microwave the spaghetti squash whole for 3-4 minutes to help it slice in half more easily.  Cut it in half lengthwise and scoop out the seeds.  Rub the inside of the squash with a little olive oil and place skin side up, squash side down in a baking dish.  Bake for 40 minutes.  While the squash is baking, prepare the sauce.
  3. In a medium pot, heat the olive oil.  Add the garlic and sauté until fragrant.  Add the spinach and stir until wilted.  Add cream cheese, milk, and cheese (set aside a few pinches of each type of cheese to mix with the panko bread crumbs).  Stir until the cheese is melted.  Whisk in cornstarch. Add salt and pepper to taste.  When the sauce has thickened, remove it from heat.
  4. Once the squash is done roasting, allow it to cool to touch or use an oven mitt.  Reduce the oven temperature to 350.  Using a fork, scrape the spaghetti strings of squash out, creating a squash boat.  Mix the spaghetti squash with the sauce and fill the squash boats back up.
  5. Mix the reserved cheese with the panko and sprinkle the crust evenly on top.  Bake at 350 for 20 minutes or until heated through.

Dig in guilt free!

If you are pressed for time, you can roast the squash ahead of time, bake for only 30-35 minutes and refrigerate.  When you are ready to eat, scoop the squash out while the sauce comes together, mix, add back to the bowls and finish cooking.

Feel free to substitute your favorite green, such as mustard, kale, or chard.  Diced cooked chicken, sautéed shrimp, bacon or sausage crumbles would add protein.  Any number of additional veggies would be delicious add-ins, such as mushrooms, bell pepper, or broccoli.  Follow your heart.

Miss Mioux and I were full with half the squash, salad, and a couple pieces of bread.  Plus we both wanted leftovers.  I packed my leftovers in my Hunny’s lunch bag the next day.  Having never had spaghetti squash before, he thought it was great.  He described it as satisfying and rich without making him feel overly full.  He had the idea of cooking the spaghetti squash with cheese in place of hashbrowns*.  A stuffed hashbrown version with spaghetti squash in place of potatoes will be a thing we will have to try out…

*In a nod to Miss Mioux’s heritage, we spell hashbrown as one word.

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BAKE AND SCRAPE

 

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SAUCE, SQUASH, BOWLS

 

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MIX SAUCE AND SQUASH

 

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FILL BOWLS. MIX A LITTLE CHEESE WITH THE PANKO.

 

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TOP WITH PANKO CHEESE AND BAKE.

 

 

 

 

 

 

 

 

 

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