One of my friends at the gym gave me a spaghetti squash from her garden and I was so excited to try something new with it. We decided to grill steaks and chicken on the grill and I felt a traditional spaghetti sauce would be to “heavy” with the meat, so I played around with some ideas in my head. I came up with a creamy and spicy spaghetti that complemented the grilled protein well. We even added a little bit of heirloom tomato sauce and it was even more delicious!
Creamy and Spicy Spaghetti
- 1 large spaghetti squash, cooked
- 1 tbsp butter
- 2 tbsp olive oil
- 1 tbsp crushed red pepper
- 1 tbsp basil, oregano, or seasoning of your choice
- small handful of goat cheese
- salt and pepper to taste
Cut squash in half and clean out seeds. Place a little bit of butter in each half and season with salt and pepper. Place cut side up in baking dish with a little bit of water in baking dish. I typically bake at 375 degrees for 30 minutes, but it depends on the size of the squash. Let cool slightly so you can hold the squash and then use a fork to pull “noodles” out of shell. Drizzle olive oil over noodles and sprinkle the remaining ingredients. The goat cheese crumbles will “melt” if the squash is still warm and create a creamy light sauce with the oil. Feel free to add a little bit of tomato sauce for a little twist.