My mom and I devoured this! We just happened to have peppers and onions, but almost any veggie would work here. Mushrooms would be nice as well. We also had some leftover shrimp and threw those on top to round out the meal.
For 2 entrees:
- 1 spaghetti squash
- 1 cup frozen peppers, onions
- 8 large cleaned shrimp, cooked
- 3/4 cup milk
- 2 tbsp cream cheese
- 2 tbsp parmesan
- salt and pepper to taste
- butter and flour, tbsp each for roux
Preheat oven to 400 degrees. Cut your squash in half, remove the seeds and brush the inside with oil. Season liberally with salt and pepper. Roast on a sheet pan for 1 hour. Cool slightly before stringing flesh with a fork into "pasta." Meanwhile, in a large skillet saute peppers and onions in a bit of oil or butter until translucent and soft. Move veggies to one side of skillet and melt butter in one side. Sprinkle flour over the butter and stir until light brown. Whisk roux and pour milk in slowly. Stir in cream cheese until melted. Mix everything together with veggies and squash. Add parmesan and salt and pepper to taste. You can also add dried seasonings or fresh herbs if you want! Top with shrimp! We served ours as is with a fresh bagette.
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