Spaghetti Squash with Creamy White Sauce
January 4, 2021 • 0 comments
Ingredients
- (1) Spagetti Squash
- (1/4 cup) Butter - 8oz
- (2 cloves, crushed and minced) Garlic
- (1 cup) Sour Cream
- (2/3 cup) Chicken, Stock
- (1 Tbsp) Parsely
- (1 tsp) Oregano
- (1/2 tsp) Basil
- (1 cup) Sharp Cheddar Cheese - 8 oz
- (to taste) Salt and pepper
Directions
INSTRUCTIONS
Cut off top of squash, slice lengthwise. Scoop out seeds.
In the liner of an Instant Pot,* place 1 cup of water and the trivet. Put the squash in, skin-side down. Cook for 10 minutes on the manual setting with a quick release. Remove squash, rake out “spaghetti” with a fork and place in a bowl.
While squash is cooking melt butter in small saucepan over medium-low heat. Add garlic and sauté until butter begins to bubble. Stir in sour cream and broth until smooth.
Remove from heat and add herbs, cheese, salt and pepper. Stir until cheese is melted.
Pour over squash and toss with two forks until evenly coated.
Enjoy!
*NOTES
If you don’t have an Instant Pot… you should get one. But seriously, if you don’t have one *yet* you can place the spaghetti squash skin side up on a baking pan and bake at 400 degrees for 30 minutes.
