Inspired by this recipe from Martha Stewart.
Sorry I don’t have a picture!
1 Spaghetti Squash
1 Cup Leeks and Shallots, diced (any Onion will do)
1 Clove Garlic (minced)
4 Tbsp Butter
1/2 Cup Whipped Cream Cheese
1/4 Cup Parmesan (to top)
1 dash dried Thyme, dried Parsley and dried Rosemary
Sea Salt and fresh Ground Pepper
So, this is totally something I improvised with, as I have never made Spaghetti Squash before.
First steam the squash, which I did in the microwave. There are apparently lots of methods of cooking a squash that are of different degrees of complication. As is my usual I went with simple. Cut squash in half and remove all seed and pulp (if you can). Place half of squash in a microwaveable dish or pan- something with an edge will help support that the squash stay upright and in a good position- and fill with a 1/4 cup of water. Place other half of squash on top of its partner (with the water in between them) and place in the microwave. Cook for about 10 minutes, or until outside shell of squash starts to feel squishy to the touch. Remove from microwave and allow to cool. Once cooled scrape squash strands out with a large fork and place in a bowl.
Second Heat 3 Tbsp of Butter in a large saute pan over medium heat. Add Shallots, Leeks and then pressed Garlic and cook until aromatic and softened 3-5 minutes.
Third Add Squash to pan with aromatics and mix well. Cook for about 5 minutes and add extra Tbsp of Butter as well as Parsley, Rosemary and Thyme (if you desire). Mix well and let cook for another 5-10 minutes. Then Add Cream Cheese and stir well until all ingredients are evenly mixed and heated. Season to taste with Sea Salt and fresh ground Pepper.
Fourth Sprinkle with Parmesan Cheese and Serve! Enjoy!