Try this healthy and creamy spaghetti squash recipe! We will teach you how to prepare it step by step, and you’ll see how easy and quick it is. Plus, Nutrioli® oil adds a delicious and healthy touch.
1 cup low-fat cream cheese, in medium cubes and at room temperature
1/2 cups Poblano chile strips
1/4 cups cilantro leaves
1/2 cups chicken broth
1 teaspoon garlic, finely chopped
salt
pepper
4 pumpkins
2 tablespoons Nutrioli ® oil, rich in omega 3 and b
2 tablespoons walnuts, finely chopped
cilantro leaves, for garnish
goat cheese, crumbled, for garnish
walnuts, finely chopped, for garnish
Preparation
20 mins
5 mins
Low
Blend the cream cheese with the poblano strips, cilantro, chicken broth, garlic, salt, and pepper for 5 minutes or until you have a smooth and lump-free mixture. Set aside.
Use a spiralizer to create thin strips, but you can also cut thin slices on a cutting board and then cut them into thinner and longer strips.
Cook the walnuts in a skillet for 2 minutes with Nutrioli® Oil, then add the spaghetti squash and sauté for 2 minutes. Add the creamy sauce and mix carefully with a wooden spatula to avoid breaking the spaghetti squash.
Serve the creamy spaghetti squash in a deep plate and garnish with cilantro leaves, goat cheese, and walnuts.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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