Juicing has been going well but sometimes I need something to chew on. I made this dish the other night and it was delicious! I really like cauliflower. When roasted it takes on a beefy, meaty type of taste. I do make a lot of spaghetti squash. You cant mess it up. It’s a great vegetable for a beginner to experiment with. Just remember to remove the seeds before eating. Unless of course you like it with seeds. I don’t recommend it.
Try this recipe and let me know how you like it! Share it with a friend who is looking to eat more veggies! I had no idea how to cut a cauliflower into florets. If you aren’t sure either you can watch this video.
If you find that the spaghetti squash has too much water you can ring it out in a cheese cloth. You dont want to sautee it if there is a lot of water. It will just end up steaming.
Sauteed Spaghetti Squash with Parmesan Roasted Cauliflower
Rub with about a table spoon of olive oil and place in a shallow baking dish with about a cup of water.
Bake for 60 - 90 minutes until you can easily pierce it with a fork.
Once done remove from oven and allow to completly cool. Once cool cut in half length wise and scoop out seeds and discard. Use a fork to fluff up and scrape out the flesh. Set aside
Preheat oven to 425
Place florets on a baking sheet and toss with olive oil, onion, garlic, thyme and rosemary.
Season with salt and pepper
Roast about 40 minutes, being sure to toss now and then.
Remove when just about tender and toss with 1/2 of the Parmesan cheese
Roast another 10 minutes. remove from oven and set aside
Add 1 table spoon of olive oil to a non stick skillet and heat over medium heat for about 2-3 minutes. Add cooked spaghetti squash and sautee for a few minutes, until golden brown. Add roasted cauliflower and remaining parmesan cheese and toss to combine. Continue cooking until heated thru and cheese is melted.