Spaghetti squash, also called vegetable spaghetti, noodle squash, vegetable marrow, spaghetti marrow, and squaghetti (the last name is my favourite one) can range either from ivory to yellow or orange in color with the orange varieties have a higher carotene content. The flesh is bright yellow or orange and when cooked, the flesh falls away from the fruit in ribbons or strands like spaghetti. It is very mild in flavour and makes a terrific low carb substitute for high carb wheat pastas.
This weekend we went to a relatively new local butcher on the Lakeshore called The Brant Street Butcher. It is a lovely butcher that opened late last year in an old bank building with a beautiful view of Lake Ontario. A perfect location for all the upcoming events that the City of Burlington boasts during the summer months like the free Sound of Music Festival on Father’s Day Weekend.
The Brant Street Butcher has a lovely selection of fresh organic meats, vegetables and a small selection of fine baked goods. Although the sausage we bought for this dish was a little more expensive they were HUGE and full of flavour. Definitely much better quality than your average grocery store Italian sausage so well worth the price.
I chose to use fresh grate pamesan rather than that bought in a jar. The flavour is much richer and I chose a smoked parmesan to add to the body of the dish.
Spaghetti Squash Alfredo Boats Recipe
By April 1, 2015Published:
- Yield: 4 Servings
- Prep: 60 mins
- Cook: 45 mins
- Ready In: 1 hr 45 mins
- 2 medium spaghetti squash
- 2 large garlic cloves
- 1 tbsp olive oil
- 3/4 cup vegetable stock low sodium
- 2 tsp arrowroot powder
- 1/2 tsp salt
- 1/2 tsp black pepper ground
- 3/4 cup Parmesan grated
- 3/4 cup Greek yogurt plain, 0% fat (I used Liberte 0% as it has 18g protein per serving)
- 3 links mild italian sausage cooked and cut into bite sized pieces
- 1/2 cup Mozzarella cheese low fat, shredded