Florida Coastal Cooking
Serves 6 - 1 cup spaghetti squash, 1/2 acorn squash, 1/4 cup sauce
1. Preheat oven to 350F. Cut squashes in half and scoop out seeds, chop onion, cut tops off garlic and wrap in foil; prepare pans with non-stick cooking spray. Place squashes face down on pans, add onions and garlic around squashes. Bake 60 minutes.
2. Add pumpkin puree, nutritional yeast, creamer, salt, sage and thyme to small sauce pan; heat over medium, low heat. Stir in roasted onions and garlic and simmer mixture, about five minutes or until heated through.
3. Place 1/2 acorn squash on each of six plates, top with 1 cup spaghetti squash and 1/4 cup sauce mixture. Slice squash blossoms; sprinkle evenly over 6 plates, top with sprinkle of chopped fresh rosemary.
**There may be some left over depending on the size of the squash.