Spaghetti Squash alla Parmigiana

Spaghetti Squash alla Parmigiana

Course: Main Course
Keyword: parmigiana, spaghetti squash
Servings: 4

Ingredients

  • 1 piece of medium size spaghetti squash
  • 2 whole garlic cloves
  • 15 ml butter
  • 50 grams goat cheese
  • 250 ml  grated parmigiano reggiano
  • 500 ml baby spinach, sliced
  • 125 ml baby kale, sliced
  • 45 ml extra virgin olive oil
  • salt and pepper to taste

Instructions

  • Preheat oven at 375 degrees F 
  • Cut spaghetti squash in half lengthwise and set in a baking sheet lined with aluminum foil. 
  • Season the squash with salt and pepper, 1 sliced garlic clove and the butter, cover with aluminum foil, and bake for 30 minutes. 
  • Remove the squash from the oven and separate the spaghetti fibers from the shell and put in a separate bowl, keep the squash shell aside. 
  • Add the sliced spinach, kale, finely chopped garlic clove into the bowl with the spaghetti squash threads. 
  • Season with grated parmigiano reggiano, goat cheese, salt and pepper and drizzle with remaining olive oil. 
  • Add the season spaghetti squash back into the squash shell, sprinkle with remaining parmigiano and bake it at 375 degrees F for about 20 minutes. 
  • Serve it at the table family style and enjoy.
  • Buon Appetito. 

Notes

Chef Notes: This dish is inspired by using a simple ingredient like spaghetti squash and create a wonderful vegetarian dish that could be used as a pasta dish or a side dish. Take time to plan your week by setting aside cook together time and plan the meal in advance for simplicity and easy when cooking together.
Juice Pairing: Carry Your Carotene
Wine Pairing: Canadian Riesling
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