Growing up my parents consistently served healthy homemade dinners. As a kid I didn’t really appreciate how lucky we were to grow our own food. Although I did love working in the garden with my Dad and canning vegetables with my Mom. My mom would fill our plates with a protein, two different vegetables and potatoes or rice. When I would visit friends houses in middle school I discovered hot pockets, mini pizzas and canned ravioli. I felt like my parents had been holding out on me for years, the betrayal was real!
As a mom of two kids I now fully appreciate the work my parents put into providing healthy well balanced meals. I am trying to create the same experience for my children, although I prefer to order my groceries rather than grow them. The idea is the same, as many vegetables as possible. I serve this cheesy spaghetti squash with a side of steamed broccoli and sliced carrots. It’s a favorite of the whole family!
- 1/2 Spaghetti Squash per person
- 1 tablespoon Olive Oil
- 1/2 cup Half & Half
- 1/4 cup Cream Cheese
- 1 cup Mozzarella Cheese
- 1/2 teaspoon Kosher Salt
- 1/2 teaspoon Black Pepper
- Split squash in half and scoop out seeds.
- Drizzle cut halves with olive oil. Season liberally with salt and pepper, 1/4 teaspoon of each.
- Roast in a 400 degree oven for 40-50 minutes cut side down on a parchment lined baking sheet.
- Allow to cool for 5-10 minutes prior to using a fork to pull spaghettis strands loose from the squash.
- While squash cools prepare the sauce by combining remaining ingredients in a microwave safe bowl.
- Heat cheese sauce at 30 second intervals until cheese is melted stirring in-between.