Fall comfort food can be low carb and easy—just take this recipe for spaghetti squash. Cooked spaghetti squash tumbles with crispy prosciutto, dried figs and a mixture of Parmesan and goat cheese. It’s a recipe using spaghetti squash and wholesome ingredients that will make you feel good and leave you feeling satisfied.
What to Make with Spaghetti Squash
Before starting a recipe using spaghetti squash, there are different ways to prep it, but I’d say the main one is to roast it in the oven. Though it can be made in the Instant Pot, roasting it provides a caramelized flavor that gives it more depth.
To cook spaghetti squash, you’ll start by slicing it in half length-ways, then scoop out the seeds. Next, brush it all over with olive oil, then roast it cut side down for 45 minutes or so.
What Figs Add to This Recipe
Orchard Choice or Sun-Maid California Dried Figs give this dish a little sweetness, and they’re able to be enjoyed any time of year. They pair perfectly with the prosciutto, making this a delicious low carb salty-sweet meal that can be enjoyed throughout the week.
How to Make This Recipe Using Spaghetti Squash
Start by roasting the squash as mentioned above. While roasting, prep the other ingredients. Add oil to a large skillet, then sauté the onion and garlic over medium heat until soft, about 3 minutes.
Next, add the prosciutto and figs and cook until the figs are soft and the prosciutto is crispy.
Once the spaghetti squash is cooked, use a fork to scoop it out, then pour the fig mixture from the skillet over top. Finally, add the Parmesan and goat cheese and stir to combine.
A Delicious Twist on Pasta Night
If you’re looking for a meal to “wow” your family, this is it! It’s both healthy and hearty, and a great way to get your family to hop on the fig train!
Recipe Using Spaghetti Squash with Figs, Goat Cheese + Prosciutto
- 1 medium spaghetti squash
- 2 tablespoons olive oil
- 1/4 cup diced yellow onion
- 3 garlic cloves , minced
- 8 slices prosciutto
- 1 cup Orchard Choice or Sun-Maid California Dried Figs
- 1/4 cup shredded Parmesan
- 3 tablespoons goat cheese
- Salt and pepper
- Preheat the oven to 350°. Slice spaghetti squash length-ways and scoop out the seeds, then brush the entire squash with olive oil and place it cut side down on a baking sheet. Roast squash for approximately 45 minutes, or until it’s slightly caramelized.
- While the spaghetti squash is roasting, heat the olive oil in a large skillet over medium heat, then add the onions and garlic and sauté for 3 minutes.
- Then, add prosciutto and figs and sauté until the figs are soft and the prosciutto is crispy, approximately 3 minutes.
- Once the squash is roasted, use a fork to scoop it out and add it to a bowl. Then, pour the fig mixture over top and add the Parmesan cheese and goat cheese; stir to combine.
- Top with salt, pepper and additional cheese and enjoy!