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

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 recipe over at Little White Apron. Photos by Lori Zachary over at Little White Apron.

Leave a Reply

Your email address will not be published.