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Pureed Butternut Squash with Spaghetti Squash
Pureed Butternut Squash with Spaghetti Squash
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Prep Time:
25 minutes
Cook Time:
45 minutes
Total Time:
70 minutes
Spaghetti squash with creamy butternut squash sauce - a cozy vegetarian dish for autumn and winter.
Ingredients:
  • 1 (1 1/2) pound butternut squash, halved lengthwise and seeded
  • 1 (1 pound) spaghetti squash, halved lengthwise and seeded
  • 0.75 cup low-sodium chicken stock
  • 0.75 cup milk
  • 0.75 cup grated Cheddar cheese
  • 2 tablespoons grated Parmesan cheese
  • 0.5 teaspoon cayenne pepper
  • 0.25 teaspoon ground nutmeg
  • salt to taste
  • 0.25 cup dry bread crumbs, or to taste
Instructions:
  • Preheat the oven to 375°F (190°C) and line a baking sheet with foil.
  • Arrange the butternut squash halves, cut-side up, on the baking sheet.
  • Bake until the insides are tender, about 30 to 40 minutes. Let it cool, then blend the flesh in a food processor until smooth.
  • Place spaghetti squash halves, cut-side down, in a microwave-safe dish with 1 inch of water. Microwave on high for about 12 minutes until the flesh is soft. Allow it to cool slightly before using a fork to scrape out the strands.
  • Combine pureed butternut squash with stock, milk, Cheddar cheese, and Parmesan cheese in a pot and bring to a boil. Reduce heat and simmer until sauce thickens, approximately 2 minutes. Stir in pepper, cayenne, nutmeg, and salt, continuing to simmer for another 5 minutes.
  • Take the pot off the heat and gently fold in the spaghetti squash.
  • Serve in bowls and garnish each portion with a sprinkle of bread crumbs.

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