Creamy Spaghetti Squash

Even though it still feels like winter outside, we are getting close to spring. That means many of us are trying to shed all of that winter weight we may have gained.

If you have made many of my recipes, you know that I love to make over comfort foods to be lighter and healthier without sacrificing flavor.

So, in honor of swimsuit season being just around the corner, I have a creamy delicious spaghetti dish that is low in carbohydrates but sure doesn’t taste like it.

If you haven’t used spaghetti squash before, then you are in for a treat.

Roasting the squash makes it slightly sweet and a perfect replacement for pasta.

The hardest part of using one of these squashes is cutting it in half. Once you get through that, it is as easy as can be.  

In this recipe, I tell you how to roast the squash first, so you can use that same technique when substituting this in your favorite pasta dish.  

In this dish, I caramelized the onions, which really enhances the sweetness of the squash while the feta cheese adds a little salty bite. You could also use fresh parmesan cheese instead of the feta if you prefer.

To make this a one-dish meal, toss some sautéed shrimp or grilled chicken on top.  

Creamy Spaghetti Squash

Servings: 4
From start to finish: 30 minutes

Ingredients:
1 regular spaghetti squash, halved and seeds removed
1 Tablespoon extra virgin olive oil
1/2 teaspoon salt
Fresh black pepper, to taste
1/2 of 1 onion, sliced
2 ounces low fat cream cheese
1/2 cup chicken stock or broth
1/2 cup feta cheese (or parmesan)

Directions:
1. Preheat oven to 400 degrees.
2. Place spaghetti squash flesh side up on a baking sheet and bake 20 minutes, turn squash over and bake another 20-25 minutes.
3. Meanwhile, place sliced onion in a skillet over medium heat with two teaspoons olive oil and caramelize for 20 minutes, stirring occasionally.
4. Once squash has cooked and cooled, scrap “spaghetti” into the skillet with the onion, then add cream cheese and chicken stock.
5. Cook over medium heat while stirring until cheese has melted and squash is warm. Finish by adding the feta cheese. Serve immediately.

Be sure to check out the video of this recipe and more on www.AprilMcKinney.com.