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Recipe Using Spaghetti Squash with Figs, Goat Cheese + Prosciutto
Servings: 2
Calories: 356kcal
Ingredients
- 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
Instructions
- 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!
Notes
Recipe and photos by Erin Alvarez
Nutrition
Calories: 356kcal | Carbohydrates: 43g | Protein: 9g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 20mg | Sodium: 290mg | Potassium: 569mg | Fiber: 7g | Sugar: 25g | Vitamin A: 447IU | Vitamin C: 7mg | Calcium: 209mg | Iron: 2mg