1 Spaghetti squash
1 pint heavy cream 2 tablespoon olive oil 2 tablespoon minced garlic ½ cup chopped onion 1 tablespoon cajun or creole seasoning 1 tablespoon smoked sweet paprika seasoning 2 teaspoons salt 1 cup white wine fresh ground pepper 1 tablespoon freshly chopped parsley
2 tablespoon tomato paste
Preheat oven to 350 degrees F on a non-stick pan, foil, or lightly grease a baking sheet.
Place spaghetti squash with cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven and set aside to cool enough to be easily handled.
In a large sauté pan, heat 2 tablespoons olive oil over medium heat. When shimmering, add onions. Fry for 2 minutes. Add garlic, fry additional 1 minute until fragrant. Add the white wine.
Using your spatula, scrape any brown bits off the bottom of the pan. Let the wine reduce to half – about 3 minutes.
Add cajun seasoning, salt, pepper, paprika and tomato paste. Stir.
Add heavy cream. When the cream mixture is almost bubbling, turn heat to low. Let the crème mixture reduce to half – about 5 minutes.
*Add in your choice of pre-cooked vegetables, poultry (chicken) and/or seafood (shrimp, lobster, crab) to the sauce. (Nutritional Facts below does not contain facts for vegetables, poultry, or seafood additions)
Use a spoon to scoop out seeds from the squash. Then use a fork to remove the squash from the skin and place in a medium bowl.
Add cajun sauce that contains vegetables, poultry and/or seafood on top of squash. Toss with freshly chopped parsley.
Nutrition Facts – Cajun Sauce
Serving Size ¼ cup (55g)
Nutrition Facts – Spaghetti squash
Serving Size 1 cup (155 g)