You are here
Spaghetti Squash with Cheddar Cheese
Preheat oven to 375° F. Cut squash in half and remove seeds. Place skin side down, add butter to cavity and sprinkle with salt. Roast until done, approx. 20-25 minutes. Let cool slightly. Shred with fork and place in large bowl. Place cheese, heavy cream, verjus and tasso in a bowl over a double boiler until melted. Combine with squash and place in an oven proof casserole. Sprinkle with shredded parmesan. Place in oven until bubbly and serve.