Cheesy Spaghetti Squash with Ramps

Spaghetti squash is so much fun to make that you almost forget you're preparing a healthy meal. The squash really does end up looking just like its pasta counterpart, but with about 180 fewer calories and 30 fewer carbs per serving. It doesn't taste like pasta, but it has a mildly nutty and sweet flavor that melds well with all sorts of toppings. In this recipe, ramps are once again the flavor star, in cahoots with our old friend Muenster cheese and some pesto for good measure.



 Ingredients:

• 1 medium spaghetti squash
• 2 tsp olive oil
• Salt and pepper
• 1/2 tsp Tony Chachere's Original Creole Seasoning
• 1/4 tsp olive oil
• 2 c shredded Muenster cheese
• 1/3 c prepared pesto
• 1/4 c chopped ramp bulbs

Preheat oven to 375.

Wash squash and cut in half lengthwise. Scoop out seeds and all the stringy pulp inside the squash, set aside. Rub all the flesh of the squash on both cut halves with 2 tsp olive oil and sprinkle both with plenty of salt and pepper. Place squash halves on a cookie sheet cut side down and roast for 35 minutes.

Meanwhile, separate the seeds from the stringy pulp and rinse them off. Toss seeds with 1/4 tsp olive oil and 1/2 tsp Creole seasoning, then spread in an even layer on another cookie sheet. Roast at 375 for 12 minutes, turning once.  

When the squash is tender on the inside, remove from oven and let sit for 5 minutes. Take a fork and begin running it down the flesh of the squash--you'll see where it got its name when the spaghetti strands magically appear. Scrape all of the flesh in spaghetti strands and place in a large bowl.

Mix shredded Muenster, pesto, and ramp bulbs into the squash while it is still hot. Usually the squash will still be hot enough to melt the cheese but if not, microwave for about 30 seconds or so to melt the cheese. Top with seasoned seeds and enjoy!