Sauteed Spaghetti Squash with Parmesan Roasted Cauliflower

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
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Ingredients

  • 1 spaghetti squash, large
  • 1 cauliflower head cut into florets
  • 4 garlic cloves, minced
  • 1 yellow onion, small to medium sliced
  • 1 cup parmesan cheese, grated
  • 4-5 tbsp of olive oil
  • Thyme (dry or fresh)
  • Rosemary (dry or fresh)

Directions

  • Preheat the oven to 350
  • Wash and dry the spaghetti squash
  • 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.
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