Photos by Lori Zachary over at Little White Apron
Spaghetti squash's main asset might be its willingness to give up the spotlight and let others take the lead. With very little flavor on its own, it tends to take on the characteristics of the other ingredients. In this recipe, the spaghetti squash allows the bright fennel and nutty cheese to shine through all the while providing a sturdy backdrop. It's loaded with vitamins and fiber and packs a pleasant crunch even after it's steamed. Thanks Lori, for another keeper!
Adapted from Lori Zachary's recipeover at Little White Apron
1 spaghetti squash, baked
1 bulb fennel, julienned
1 shallot, finely diced
2 cloves garlic, sliced
1 Tbl Pure Avocado Oil
1 Tbl fresh thyme leaves
1/3 cup heavy cream
3 Tbl greek yogurt or sour cream
1 cup Parmigiano-Reggiano, grated and divided
1 tsp Sonoma Gourmet Kosher Salt
1 tsp freshly ground black pepper
Preheat oven to 375˚. Remove seeds from spaghetti squash and shred flesh to resemble spaghetti. Place spaghetti squash strands in a large bowl. Discard shell. In a skillet over medium heat, cook fennel in Avocado Oil until it has softened and has browned slightly, about 10 minutes. Add garlic, cook another minute. Scrape shallots and garlic into bowl with squash. Add thyme, heavy cream, yogurt or sour cream, and half of the Parmigianno-Reggiano. Season with salt and pepper. Toss all ingredients to combine. Pour into a buttered 8×8 casserole dish and top with remaining Parmigianno-Reggiano. Bake on middle rack in oven for 30 minutes until it is hot and bubbly on top.