Inspired by THIS RECIPE and THIS RECIPE, I decided to make a "Mac and Cheese" bake of sorts, with spaghetti squash "noodles", and a sauce of: butternut squash puree, cauliflower puree, fat free ricotta cheese, and non fat plain Greek yogurt, topped with shredded cheddar cheese and grated fresh Parmesan.
Um, yum, this was delish!!
Cut the spaghetti squash in half and remove the seeds. Please be careful, it is hard to cut through.
If you prefer, you can just stab (dramatic) some holes in the outside and cook it whole - cutting after it is cooked and softer.
Drizzle both halves with olive oil, salt and pepper.
Put in a microwavable baking dish with about a 1/4" of water, cut side down.
Microwave on high for about 10 minutes.
Let cool a bit, then scrape and string all the spaghetti squash strands into another baking pan.
Do the same with the butternut squash.
Steam or Boil the cauliflower until tender.
Blend the butternut squash and cauliflower in batches in the food processor until pureed. Add 1/8 cup hot cauliflower cooking water at a time with each batch to achieve a thin enough consistency to resemble a sauce, rather than just finely chopped veggies.
Pour pureed squash and cauliflower over top of spaghetti squash.
Add up to a 15oz container of ricotta cheese, and up to 1 cup of yogurt.
Really, this dish would be fine without much of either, so just adjust depending on your likeness of creaminess and richness.
Mix all to combine.
You could also add any additional herbs or spices at this time to your liking.
Add shredded cheddar cheese and Parmesan to the top of the casserole.
Bake at 400 degrees for 20-30 minutes or until bubbly and golden.
Let set up and cool for 5-15 minutes before serving.
I will say that the taste, texture, and color of this casserole does slightly resemble scrambled eggs, haha, because of the ricotta and yogurt. Use less of both if this bothers you.
Served with grilled chicken sausage and roasted brussels sprouts and cauliflower, this was an awesome dinner!
So there.
RECIPE:
Spaghetti Squash Cheesy Bake
1 medium spaghetti squash
1 medium butternut squash
1/2 head of cauliflower
olive oil
salt, pepper
15oz container of ricotta cheese (Fat Free)
1 cup non fat Plain Greek yogurt
1/2 cup shredded cheddar cheese
1/4 cup freshly grated Parmesan cheese