Spaghetti Squash Rosé
Have you experienced the autumn symphony? Cool weather, fall leaves and migrating birds calls for spaghetti squash rosé in the repertoire of warm, hearty dishes. That’s a lot of words for WOW this dish is amazing! Its so amazing, that we have promptly bought a few more squashes to cook again! You can make this vegetarian dish as a meal by itself. Remove the cream cheese and cream and call it vegan. The chili powder and fresh herbs makes the squash pop, so don’t skip out on these key ingredients.
Spaghetti Squash Rosé
The perfect compliment to cool autumn weather, this spaghetti squash rosé will jump to your favorite vegetable dishes of all time. You might not have even had that category until now.
Ingredients
- 1 spaghetti squash
- ¾ cup tomato based pasta sauce
- 2 tablespoons whipping cream
- 2 tablespoons cream cheese
- ¼ teaspoon chili powder
- ½ teaspoon table salt
- Fresh ground pepper
- 2 tablespoon fresh basil minced fine
- 2 tablespoons cilantro minced fine
- 2 tablespoons parsley minced fine
Instructions
- Heat oven to 375F
- Place whole spaghetti squash into oven for 30 minutes, while it is warming up to temperature. Using pot holders, take spaghetti squash out of oven, halve and allow to cool ~10 minutes before removing seeds and string with a spoon. Cooling the squash enables you to handle the squash (still with pot holders, but hopefully you won’t burn yourself).
- Return spaghetti squash and roast for 45-60 minutes or until flesh of squash is tender.
- Meanwhile, in a large pot, add tomato based pasta sauce, cream, cream cheese, and chili powder. On low heat, stir sauces until combined. Set aside.
- Scoop spaghetti squash flesh into the large pot with pasta sauce and cream.
- On low to medium heat, gently warm the squash and sauce in the large pot.
- When squash and sauces are warmed through, about 5 minutes, turn the heat off the stove.
- Add basil, cilantro, parsley and salt and pepper to taste.
- Transfer into a serving dish (or the spaghetti squash shell) and enjoy!