Spaghetti Squash with Fresh Goat Cheese Cream and Walnuts

Name: Spaghetti Squash with Fresh Goat Cheese Cream and Walnuts
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 2
Cuisine: International
Ingredients: 650 g Spaghetti squash, raw; 80 g Fresh soft goat cheese; 20 g Walnuts, dried kernels; 2 tbsp Semi-skimmed milk

Spaghetti squash strands tossed in a light, velvety fresh cheese sauce and sprinkled with crunchy walnut pieces.

EasyPrep 10 minCook 40 min2 servings

Nutrition facts

Per serving

202Calories

10gProtein

8gCarbs

14gFat

Values computed from the official ANSES / CIQUAL database.

27 detailed micronutrients

This recipe's vitamins, minerals and omega-3, with the % of recommended daily intake.

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Ingredients

Steps

1
Cut the squash in half, scoop out the seeds, and bake at 200°C for 35 to 40 minutes.
2
In a small saucepan, melt the fresh goat cheese with the milk over low heat until smooth.
3
Scrape the squash flesh with a fork to pull out veggie spaghetti strands.
4
Coat the warm strands with the cheese sauce and garnish with the crushed walnuts.

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