Spaghetti Squash with Cauliflower and Sea Salt & Pepper Cashew Cheese Puree (Serves 2-3)


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 Aged Cheese, crumbled

For the puree:

  • 1 1/2 cups cauliflower florets, steamed
  • 1/4 cup Treeline Sea Salt & Pepper cheese
  • 1/4 cup vegetable stock
  • 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 Sea Salt & Pepper 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.

-With thanks to Lori Marrie

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