Cooking Authentically this Holiday Season
The holidays are upon us and it is time to start thinking about a dish to bring to Thanksgiving dinner. My husband’s family always hosts Thanksgiving. Either we go upstate to meet up with his huge extended family or we stay here with our immediate family. Either way, I am in charge of a side dish. This Double Cheese Baked Spaghetti Squash is a perfect vegetable side dish to complement the main dish!
The secret ingredient is the use of, not one but two Stella Cheeses!
MY LATEST VIDEOSI love using Stella Fontina Cheese in my recipes because of how easy and creamy the fontina melts into the dish. It is a perfect ingredient in this baked spaghetti squash, giving it a creamy texture. Asiago cheese is one of my favorite cheeses to use in pasta recipes. While we are replacing the pasta with squash this time around, it gives the dish an authentic nutty flavor that tastes great!
Are you a squash lover like me? Check out this roasted butternut squash recipe. It is another delicious way to get your family to eat their veggies!
Ingredients
- Medium Spaghetti Squash
- 1 cup Stella Fontina Cheese, shredded
- Stella Asiago Cheese
- Olive oil
- 1 teaspoon Red pepper flakes (optional)
- 3 cloves garlic, minced
- Salt and freshly ground pepper
Directions
Preheat oven to 400 degrees.
Cut Spaghetti Squash in half lengthwise and scoop out the seeds. Sprinkle each half with some olive oil, salt, and pepper. Bake for 30-40 minutes, until squash is fully cooked. 
Shred squash with a fork and set aside.
Heat up a large skillet over med-low heat. Add a tablespoon of oil, red pepper flakes, and garlic and saute for 3 minutes. Add squash and fontina cheese, stir to combine until cheese is fully melted. 
Pour into serving dish and top with freshly ground pepper and Asiago cheese.
Enjoy!
Double Cheese Baked Spaghetti Squash
- Medium Spaghetti Squash
- 1 cup Stella Fontina Cheese shredded
- 1/4 cup Stella Asiago Cheese shredded
- 1 tbsp Olive oil
- 1 teaspoon Red pepper flakes optional
- 3 cloves garlic minced
- Salt and freshly ground pepper
- Preheat oven to 400 degrees.
- Cut Spaghetti Squash in half lengthwise and scoop out the seeds. Sprinkle each half with some olive oil, salt, and pepper. Bake for 30-40 minutes, until squash is fully cooked.
- Shred squash with a fork and set aside.
- Heat up a large skillet over med-low heat. Add a tablespoon of oil, red pepper flakes, and garlic and saute for 3 minutes. Add squash and fontina cheese, stir to combine until cheese is fully melted.
- Pour into serving dish and top with freshly ground pepper and Asiago cheese.
- Enjoy!
I would love to see how you are cooking “authentically” this holiday season! Show us and you could win big!!
“Taste of Authenticity” Recipe Contest
Stella® is hosting the “Taste of Authenticity” Recipe Contest beginning November 1st through January 12th, 2018. During this time, we invite you to submit original recipes featuring Stella® cheeses for a chance to win up to $3,000. Visit www.stellacheese.com/contest to learn more and enter.
Pin for Later
