This time of year I always start to see a huge variety of squash at the store. I love using butternut squash in soups and pasta, but I never seem to branch out much from there. When it comes to winter squash, I'm a bit boring.
I was at the grocery store recently and decided it was high time to change my one track squash mind. I've heard about the flesh of spaghetti squash, how it pulls apart like thin strips of spaghetti when cooked, but had never made one myself. I decided to grab one, take it home and figure the rest out later.
Well, one week later and that squash was still sitting on my counter staring back at me. I looked around for what else I had and thought I would do something with a bag of cubed sweet potato that was laying around. This Twice Baked Spaghetti Squash with Sweet Potato Puree is what ended up happening. I am definitely a new fan of spaghetti squash. If you're trying to keep things healthier you can definitely replace the cream with stock. I just happened to have the cream on hand and well, sometimes heavy cream just sounds like a really good idea.
Next up, acorn squash?
Twice Baked Spaghetti Squash with Sweet Potato Puree
Serves 4 as a side
1 Spaghetti Squash
1 lb cubed sweet potato
3 T olive oil
1/3 cup heavy cream
1/2 cup shredded mozzarella and provolone blend plus more for topping
salt to taste
Preheat oven to 400*
Cut spaghetti squash in half lengthwise. Drizzle the squash and the sweet potato cubes with olive oil and roast (cut side down for the squash) for 30 - 40 minutes until fork tender. Remove from the oven and let cool so you can handle the squash. Scoop the seeds out of the squash and run a fork along the flesh to remove the spaghetti-like threads. place the flesh in a bowl. Using a potato ricer, mash the sweet potato into the same bowl. Stir in the cheese and cream then salt to taste. Grease an oven proof casserole and place squash mixture in the casserole. Sprinkle more shredded cheese on top of the casserole. Bake for 20 minutes until the cheese is melted and browning slightly on the edges. Serve piping hot and enjoy!