Hi!

I made this last night and it was soooo good!

1 large spaghetti squash, prepared and shredded
8 oz of lf cream cheese
1/3 cup ff half and half
3 large portabella mushrooms, sliced in 1/2 inch cubes
2 tbls pecorino romano
1/4 tsp garlic powder
1 tsp olive oil

Saute the mushrooms in the olive oil until tender. Cut up the cream cheese and add to the mushrooms. Add the ff half and half and garlic powder. Stir until all of the cream cheese is melted and smooth. At this point, you can add more ff half and half to obtain the consistency desired. Add the pecorino romano cheese and stir unitl melted, about 2 minutes. Add spaghetti squash and stir to coat.

Additions: you can saute turkey Italian sausage or chicken by sauteing with the mushrooms. Add any vegetables you want or even use flaked tuna!

you're my hero!

You could use low fat cream cheese too, but I like it w/ regular. It's very rich and you only need a little sauce!

Heidi, Wow, I'm looking forward to trying this, it sounds scrumptious!

As far as I know we're not allowed to have regular fat cream cheese, only the LF is allowed.

Hi, I'm starting the SBD tomorrow and that recipe sounds great. I've never tried spaghetti squash, what exactly does it taste like?
Also how do you make the squash like strands of spaghetti?
thanks so much!

Bobolyr, first cut the squash in half, and nuke each half in a dish face down in 1/4 cup water for about 7-8 minutes. Let it cool a bit, then take a fork and scrape the pulp out into a plate or bowl, you'll get spagetti-like strands. Don't forget to discard the seeds, you don't want to eat them!

This recipe is really really good and satisfying!

I cook mine a little different. First, I cut in half and scrape out the seeds, kinda like a pumpkin. Then, I bake in the oven on 375 for about 45 minutes. It comes out a with a sweeter flavor b/c of the carmelization. Then scrape as Cottagebythesea suggested.

I made this recipe lastnight and really really enjoyed it. I added a little more cheese than suggested but still it was so good. My only question is...

My "spaghetti" aka the squash was a little crunchy. Is that the way that it is supposed to be? If I had microwaved it a little longer would it have been softer? I microwaved it for 8.5 minutes. Any suggestions as I would LOVE to have this again. So yummy and sooooo easy to make.

Great idea.

When I make spahgetti squash, I bake it in the oven. It isn't that crunchy, but does have texture. It will never be that soft like pasta. I guess I have never cooked mine that long to see if it comes out softer. Anyway, I love the crunchy texture!

I made this today for lunch, I honestly wanted to bathe in the sauce it tasted so good! I cooked my spaghetti squash in water and boiled it. I might bake it next time since it was really tender. I also tossed in some turkey sausage which gave it the saltiness it needed. DELICIOUS!!