PUREED BUTTERNUT SQUASH WITH SPAGHETTI SQUASH

Pureed Butternut Squash with Spaghetti Squash image

A warm winter dish with the creaminess of pureed butternut squash and the crunch of spaghetti squash.

Provided by Nicole

Time 1h10m

Yield 4

Number Of Ingredients 11

Ingredients

1 (1 1/2) pound butternut squash, halved lengthwise and seeded
1 (1 pound) spaghetti squash, halved lengthwise and seeded
¾ cup low-sodium chicken stock
¾ cup milk
¾ cup grated Cheddar cheese
2 tablespoons grated Parmesan cheese
½ teaspoon ground black pepper
½ teaspoon cayenne pepper
¼ teaspoon ground nutmeg
salt to taste
¼ cup dry bread crumbs, or to taste

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with foil.
Place butternut squash, cut-sides up, on the prepared baking sheet.
Bake in the preheated oven until the insides are soft enough to be scooped out with a spoon, 30 to 40 minutes. Remove from the oven and let cool slightly, then scoop flesh into a food processor and puree until smooth.
Meanwhile, place spaghetti squash, cut-sides down, in a microwave-safe container. Add 1 inch of water and microwave on high until insides are soft, about 12 minutes. Let cool slightly, then use a fork to pull out strands of flesh.
Transfer pureed butternut squash to a pot with stock, milk, Cheddar cheese, and Parmesan cheese; bring to a boil. Lower heat and simmer until sauce begins to thicken, about 2 minutes. Add pepper, cayenne, nutmeg, and salt and simmer for 5 minutes.
Remove from the heat and mix in spaghetti squash.
Ladle into bowls and sprinkle each serving with bread crumbs.

Nutrition Facts : Calories 263.5 calories, Carbohydrate 35.6 g, Cholesterol 28.9 mg, Fat 10 g, Fiber 3.9 g, Protein 11.7 g, SaturatedFat 5.9 g, Sodium 285.4 mg, Sugar 6.7 g