I recently fell in love with spaghetti squash and I don't know why I ever needed to eat noodles. Zucchini noodles are also amazing (I make them using my Saladacco).
Anyway, here's a photo I recently posted on IG and I've gotten requests for the the recipe, so here it is :)
Preparing the Spaghetti Squash:
Preheat oven to 375 degrees
Cut the squash in half lengthwise (be very careful...they are difficult to cut and a serrated knife helps)
Scoop out and discard the seeds
Spread some olive oil on the squash and then place face down on a cookie sheet (skin side up)
Bake for 45-55 minutes (depending on how al dente you like your squash)
10 smoked turkey rashers
1 shallot (chopped)
2 garlic cloves (diced up)
2/3 cup vegetable broth
200 grams of cream cheese
2 tablespoons chopped fresh parsley
Some kind of sharp cheese (I like aged white cheddar or parmesan with this dish)
1. Cut turkey rashers into small pieces. Fry rashers in a non-stick pan on high heat for 2-3 minutes. Add the shallot, garlic and vegetable stock. Bring to a boil, reduce heat, cover, and simmer for about 5 minutes.
2. Add the cream cheese. If it gets too thick, then slowly add a little more vegetable broth (or add a bit of milk).
3. Once the spaghetti squash is ready, take it out of the oven and let it cool so you can touch the squash. Take a fork and rake it throught the squash to losen the squash and create the "spaghetti".
4. Add the squash to the pan with the cream cheese sauce. Toss the squash, parsley and sauce together until everything is coated.
5. Add a bit of your favourite shredded cheese to the top of your dish.