Creamy Spaghetti Squash

Ingredients

1 minor spaghetti squash
3 tablespoons olive oil, separated
1⁄ 2 teaspoon salt
3⁄ 4 cup product cheese
1⁄ 4 cup sour cream
1⁄ 2 cup complete-bodyweight canned coconut milk
1⁄ 2 cup heavy cream
1⁄ 3 cup grated Parmesan cheese
2 tablespoons grated Asiago cheese
1⁄ 2 teaspoon onion powder
1 teaspoon dried chives

1. Preheat oven to 400°F.
2. Closely lower spaghetti squash in 50 percent lengthwise and scoop out the seeds. Brush 2
Tablespoons of olive oil above flesh of spaghetti squash and sprinkle salt on best. House
On baking pan, slash aspect up, and bake for 45 minutes or until squash is fork smooth.
3. Scrape squash out of shell with a fork and put in a medium bowl.
4. Add remaining tablespoon of olive oil to a saucepan and heat in excess of medium warm. add
Product cheese to a medium saucepan and stir till melted. add sour cream, coconut
Milk, heavy cream, cheeses, and onion powder to saucepan, stirring generally until
Sauce is effervescent. Remove to warm and pour above spaghetti squash. Throw to coat.
Sprinkle chives on top.