Spaghetti Squash with Gruyere & Parsley

I feel like squash is one of the most undervalued vegetables we eat.  It’s easy to make and rich in vitamins and minerals.  This is a simple recipe that can be served as a main dish or as a side dish.  

  • 1 spaghetti squash
  • 1 cup gruyere cheese, shredded 
  • 3 Tbsp fresh parsley, chopped
  • 1 clove garlic, minced 

Preheat over to 400°.  Cut squash in half from stem to bottom and remove seeds.  (Spaghetti squash are really tough and hard, so be cautious and work slowly. You can cradle the squash in a balled-up dish cloth to keep it steady as you cut.)  Place squash, cut side down in roasting pan.  Pour about 1/2 inch of water into the pan. Bake 30-45 minutes or until tender.

Once cooked, use a fork to gently pull the squash flesh from the peel and to separate the flesh into strands.  Mix the “noodles” with cheese, parsley, and garlic.  Season with salt and pepper.  


In Colorado?  Sign up for a Bradley Method Class or Breastfeeding Class!

#NaturalBirthCO

Dean.Amanda@icloud.com | 303.601.5689
© 2012-2017 Colorado Natural Childbirth, LLC.  All Rights Reserved.