Leftovers are probably one of my favourite things. They’re already prepared, packed with seasoning and since you’ve made it, you know the nutritionals. This little dish is something I just threw together with the leftover half a spaghetti squash I had after making my Spaghetti Squash Lasagna a few days prior.
**All ingredients below are estimations as I did not measure anything when making this**
Ingredients
- Half a medium spaghetti squash (already baked & removed from skin)
- 1/3 cup organic Heavy cream (I use Nutricor Organic 35% Whipping Cream)
- 2-3 Tbsps Gorgonzola cheese
- 1/4 Tsp Garlic powder
- Pink salt, to taste
- Black pepper, to taste
- Fresh basil (garnish)
Directions
In a pan over low-medium heat, add the heavy cream, pepper, garlic powder and salt. When it starts to simmer (make sure not to burn it!), add the gorgonzola. Mix till incorporated and sauce has started to thicken. Add in your spaghetti squash and mix so that all the spaghetti squash noodles are coated. Serve with fresh basil and sprinkle more salt & pepper as needed.