For the squash:

  • 1 medium spaghetti squash
  • 1/2 teaspoon garlic powder
  • 1 tablespoon chopped parsley plus more for garnish
  • Sea salt and freshly ground pepper to taste
  • 2 tablespoons Treeline Classic Hard Cheese, crumbled

For the puree:

  • 1 1/2 cups cauliflower florets, steamed
  • 1/4 cup Treeline Green Peppercorn French Style Soft Cheese
  • 1/4 cup homemade vegetable broth
  • 1/2 teaspoon sea salt

Preheat oven to 400 degrees.

Remove stem from spaghetti squash. Cut in half lengthwise. Remove seeds and strings from each half. Place in a roasting pan cut side down and pour ½ inch of water in the bottom of the pan. Cover with foil and roast for 50 minutes or until fork tender. Remove the spaghetti-like strands of squash from the skin and place in a medium bowl. Season with garlic powder, salt, pepper and parsley and set aside.

To make the puree, place steamed cauliflower, Treeline green peppercorn soft cheese, vegetable broth and salt in a blender. Puree until creamy consistency.

To plate, spoon puree on serving dish and top with spaghetti squash. Garnish with crumbled Treeline Classic Hard Cheese, fresh parsley and a raw cashew.

-With thanks to Lori Marrie