Creamy Spaghetti Squash

Creamy Spaghetti Squash

Ingredients:
1 small spaghetti squash
3 tablespoons olive oil, divided

Directions:
1⁄ teaspoon salt
2
3⁄ cup cream cheese
4
1⁄ cup sour cream
4
1⁄ cup full-fat canned coconut milk
2
1⁄ cup heavy cream
2
1⁄ cup grated Parmesan cheese
3
2 tablespoons grated Asiago cheese
1⁄ teaspoon onion powder
2
1 teaspoon dried chives
Keep an Eye On It
Be careful not to overcook spaghetti squash. When you do, the flesh turns mushy and loses its spaghetti-
like quality. Cook just until fork tender.
1. Preheat oven to 400°F.
2. Carefully cut spaghetti squash in half lengthwise and scoop out the seeds. Brush 2
tablespoons of olive oil over flesh of spaghetti squash and sprinkle salt on top. Place
on baking pan, cut side up, and bake for 45 minutes or until squash is fork tender.
3. Scrape squash out of shell with a fork and put in a medium bowl.
4. Add remaining tablespoon of olive oil to a saucepan and heat over medium heat. Add
cream cheese to a medium saucepan and stir until melted. Add sour cream, coconut
milk, heavy cream, cheeses, and onion powder to saucepan, stirring frequently until
sauce is bubbling. Remove from heat and pour over spaghetti squash. Toss to coat.
Sprinkle chives on top.
Cauliflower Casserole
If you prefer a thicker casserole, you can replace half of the sour cream in this
recipe with equal parts softened cream cheese.
Ingredients
Serves 4
6 cups cauliflower florets
1⁄ cup heavy cream
4