Cheesy-Mite Spaghetti Squash

5 from 1 vote
Recipe by Naomi Sherman
Servings

4

serves
Net Carbs

6.0

grams
Protein

6.2

grams
Fat

30.1

grams

This recipe goes out top all of my fellow Australians.

I saw a variation of this recipe in a food magazine and my initial reaction was “Ewwww…gross!”
And then my food-brain did that thing that morphed “Gross” into “Hmmmm” and then into “But I could…”

And this is the result.

This sauce is so fast and easy and it doesn’t taste like Vegemite, I swear.
I fed it to my son (who has a great palate) without telling him what it was and he could not pinpoint the flavour.

It’s just an amazingly savoury, deep, delicious and creamy sauce.

If you can tolerate pasta by all means, serve it on pasta.
I’m planning on trying it with the soybean pasta that I like to buy at my local market.

Go on. Go from Ewww to Mmmmmm

Make it. Post it. Tag me.

Enjoy!

Ingredients

  • 2 whole spaghetti squash

  • 2 tablespoons of olive oil

  • 75 grams of butter

  • 2 cloves of garlic

  • 1 tablespoon of Vegemite

  • 1/2 cup of finely grated parmesan cheese

  • 1/2 cup of cream

  • GARNISH:
  • Extra parmesan

  • Basil leaves

  • Black pepper

Directions

  • Pre-heat your oven to 190° C
  • Cut the squash in half, long-ways, scoop out the seeds and brush the cut surface with olive oil.
  • Place, cut side down, on a baking tray and roast for approx 1 hour, depending on how big your squash is.
  • While the squash cooks, prepare your sauce.
  • Peel the garlic and chop very finely.
  • Heat the butter over medium heat in a pan and then add the garlic, cooking gently for a few minutes until fragrant.
  • Add the Vegemite and mix through.
  • Finally, add the parmesan and the cream and combine well.
  • Leave sauce to warm in the pan, stirring occasionally, until the squash is ready.
  • After 45 minutes, check your spaghetti squash.
  • It should feel soft and pliable when you push the skin down.
  • Remove from the oven and let cool before using a fork to gently run through the cooked flesh, separating it into angel hair pasta-type strands.
  • Add the spaghetti squash to the sauce in the pan and toss gently to coat.
  • Serve with extra parmesan dusted over the top, basil leaves and fresh ground black pepper.

Nutrition Facts

4 servings per container


  • Amount Per ServingCalories322
  • % Daily Value *
  • Total Fat 30.1g 47%
    • Total Carbohydrate 6.0g 2%
      • Protein 6.2g 13%

        * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.