I watched a few different cooking shows with Chef Lidia Bastianich where she stuffed a rice mixture into an onion ring and another show where she used peppers and stuffed them with a vegetable bread stuffing. They both sound delicious but I didn’t want to use rice or bread so I came up with something completely different.  I came up with spaghetti squash nests filled with rosemary parmesan cauliflower puree. This recipe is very easy to prepare. This recipe as written makes more puree than will fit into spaghetti squash nests. I note the amount of nests and puree will differ some because produce will differ in size…..might throw off seasons slightly. I also note that I added the least amount of fat possible because I just don’t think cauliflower puree should be too heavy…..after-all that is what potatoes are for……..Feel free to adjust the amount of butter and cream cheese to your liking.

Ingredients for about 5 servings

1 spaghetti squash (I used a small one)

non stick spray

5 Tablespoons extra virgin olive oil

fresh crushed sea salt – to taste

fresh crushed black pepper to taste

1 head cauliflower (mine was about medium size) – chopped into about one inch pieces

1 Tablespoon unsalted butter

1 Tablespoon cream cheese (or mascarpone)

2 cloves garlic (mine were large)

1 cup parmesan cheese – shredded

1 teaspoon fresh rosemary – fine chopped

1/8 teaspoon ground white pepper

good pinch dried oregano

good pinch dried basil

few grates fresh nutmeg or a pinch of ground nutmeg

fresh crushed sea salt – to taste

Instructions

Turn oven on to 350 degrees F.

Slice off ends of spaghetti squash and peel squash.

Slice into about one inch slices and make sure you use the ends. With a spoon scoop out seeds and seed membranes.

Spray baking sheet lightly with non stick spray.

Place rings on baking sheet.

Drizzle each spaghetti squash ring with a Tablespoon of olive oil.

Place in 350 degree F oven till browned and done. (about 45 minutes)

Take out of oven when done and hit them with fresh crushed sea salt and fresh crushed black pepper to taste.

While the spaghetti squash is cooking make the Rosemary Parmesan Cauliflower Puree……….

You need to steam the cauliflower with the garlic cloves and then they get pureed.

Put a pot of water on to a medium high boil. Either use a steam basket or a metal strainer and have it sit above the boiling water and cover with a loose piece of aluminum foil. Steam until cauliflower is very soft. Depending on size of cauliflower this should take 10-15 minutes. Cauliflower, garlic, butter, cream cheese, parmesan, rosemary, white pepper, nutmeg, basil, oregano all go in a blender or use a stick blender and blend till smooth. Adjust seasonings if necessary and also add fresh crushed sea salt to taste. Serve in Spaghetti squash nests.

Serve!

It looks fancy but it’s easy to prepare. These Rosemary Parmesan Cauliflower Puree in Spaghetti Squash Nests are something that’s yummy and different!