Let me start by saying off the grid vegetables such as spaghetti squash can be intimidating. I get it. It’s easy to get stuck in a rut making and eating the same veggies over and over. Green beans. Carrots. Salad…. sound familiar?
I promise you if you challenge yourself to try some of these recipes utilizing your “not so routine” fruits and veggies it will be life changing when it comes to eating healthy. I mean lets be honest how excited can you really be about eating your veggies when its green beans…. for the 4th time this week.
When I make something like this Baked Garlic Asiago Spaghetti Squash that reignites my excitement to eat veggies I know I have hit a recipe win! And therefore, must share. 🙂
As I said … it can be intimidating to go off the grid when it comes to veggies. I am guilty of the rotating “boring” veggie schedule as well. If you’re still on the fence… honestly… spaghetti squash is one of the easiest veggies to prepare. Cut off the ends. Cut in half lengthwise. Scoop out the insides. Bake. Eat.
I was one proud momma last night when Griffin wanted to try my Baked Garlic Asiago Spaghetti Squash… and liked it! This my friends… makes for a happy Dietitian mommy heart. 😉 All I ask is that my boys at least try new things, and most of the time they like it.
Since starting our little Fruit & Veggie Tracker Chart, we have tried sooo many new and exciting veggie dishes. I was excited about it for the kids and figured it would definitely help them eat more fruits & veggies – but honestly it has been life changing! Not only has it motivated the boys to eat more fruits and veggies, but I have been eating more as well. It’s amazing how much this chart has opened my eyes…
Anytime Griffin gets to put a new veggie or fruit up on his chart that he hasn’t had before he gets super excited.
My fruit and veggie tracker chart is available for purchase in my Etsy shop.
Ok – back to the Baked Garlic Asiago Spaghetti Squash…
If you have not ever cooked a spaghetti squash before – have I mentioned how easy it is? You literally just cut it in half and roast it and then with a fork it will just pull apart into spaghetti like strands.
I love utilizing the squash itself as the “bowl” because, well… why not? And one less dish you have to wash right? Something about eating right out of the shell of a food feels cool. Haha… sometimes I write things and I’m like “wow I am really a dork”. Oh well!
Note in my serving size for the nutrition facts I have the entire Baked Garlic Asiago Spaghetti Squash being only TWO servings… now that is a hefty serving. So honestly you could easily feed 4 or more with this one squash, especially if you are serving it as a side dish.
Most importantly… please have fun with this. Make it and have the family try it just for fun if nothing else. It’s always fun and exciting to try new foods. Have this as a side dish instead of pasta with chicken or meatballs. I love that Spaghetti squash is pasta like but is a vegetable! Hence the name…
Baked Garlic Asiago Spaghetti Squash
Fun and delicious vegetarian dish for the fam to try! Serve as main dish or as a side… either way, you’re addin veggies ;).
- 1 medium spaghetti squash
- 1 tbsp olive oil
- 2 tsp garlic minced
- 2 tbsp heavy cream
- 2 tbsp half and half
- 2 tbsp cream cheese
- 2/3 cup Italian style cheese shredded, I used mozzarella, fontina, asiago, parmesan blend
- 2 tbsp chives chopped
Preheat oven to 400 degrees F.
Cut off both ends of spaghetti squash. Cut the squash in half lengthwise. Scoop out the insides with a spoon. Place on a cookie sheet. Drizzle with olive oil, salt and pepper. Bake for 30 minutes
Remove from oven. Even distribute the cheeses, half and half, cream, chives, and garlic between the two halves. Bake for another 30 minutes. I broiled mine at the end for a few minutes so the tops got a little browned but that is optional.
Let the spaghetti squash sit for ~5 minutes. Then scrape down the sides with a fork. Mix the cheese sauce into the spaghetti squash strands. Enjoy!!!
I served mine directly in the squash for extra fun factor. But you most definitely could scrape the insides out after cooking and serve in a bowl ;). Recipe say 2 servings, but if serving as a side dish this could serve up to 6 people for sure.