Cheesy Spaghetti Squash Alfredo Recipe 455

SPAGHETTI SQUASH ALFREDO RECIPE - (4.6/5)

Steps:

• Preheat oven to 350°F. First, prepare the squash. Cut spaghetti squash in half using a large sharp knife, scoop out the seeds and place cut side down on a rimmed baking sheet covered with water. Bake until tender, about an hour. As an alternate way of baking: poke a few holes deep into the whole squash with a paring knife. Bake for 60 minutes, remove from the oven and let rest for 10 to 20 minutes before slicing in half with a large serrated knife. Scoop out the seedy inside leaving the spaghetti strands. Once squash is cooked, use a fork to gently scrape the "spaghetti" strands into the center. For the sauce, melt butter in a small pot over medium-low heat. Once hot, add garlic and sauté for 1 to 2 minutes. Whisk in flour, cooking for another minute while stirring. Whisk in milk until no lumps remain. Once hot, add cream cheese and stir until smooth. Remove from the heat. Stir in Parmesan, salt and pepper. Spoon sauce equally into each spaghetti squash half. Gently pull up the spaghetti strands to coat as much as possible with the sauce. Top with extra Parmesan and place under the broiler of your oven for 2 to 3 minutes, or until golden and bubbly. Top each half with a pinch of red pepper flakes and fresh chopped parsley, if desired. Serve hot.

CHEESY SPAGHETTI SQUASH

Steps:

• Pierce the spaghetti squash several times with a fork or sharp knife to allow steam to escape.
• Place in microwave and cook on high 5 minutes.
• Turn over and continue cooking for for another 5 minutes or just until soft.
• Remove squash from microwave and allow to stand for 5 minutes.
• Cut squash in half.
• Remove and discard seeds.
• Using a fork, scrape the insides of the squash to form strands; reserving one squash shell.
• Toss squash with remaining ingredients adding salt and pepper to taste.
• Scoop back into the reserved squash shell and serve.

SPAGHETTI SQUASH ALFREDO

Steps:

• To cook in the oven, preheat oven to 400 degrees. Cut the squash in half length-wise and scoop out the seeds with a spoon. Discard the seeds. Drizzle with olive oil and place face down on a baking sheet. Bake for 1 hour or until squash is fork tender.
• To cook in the Instant Pot, follow these directions.
• Once squash is cooked, shred the squash into long spaghetti-like strands by using a fork to scrape the squash widthwise.
• Melt the butter in a sauce pan over medium heat.
• Once butter has melted, add the cream, garlic, salt, and pepper and bring to a simmer.
• Turn off the heat and add the shredded Parmesan to the pan. Whisk until the cheese has melted and the sauce is smooth and creamy.
• Pour the Alfredo sauce over the squash and stir to coat.
• Spoon the squash into the empty squash halves. Sprinkle with the mozzarella. Alternately, add to a 9x9 baking dish.
• Bake at 350 degrees for 10 minutes.
• Sprinkle with parsley before serving.

SPAGHETTI SQUASH PASTA WITH GARLICKY ALFREDO SAUCE

Steps:

• SPAGHETTI SQUASH: Cook your spaghetti squash using our oven method or Instant Pot method. Once slightly cooled, fluff with a fork to make it stringy. Then measure out roughly 4 cups spaghetti squash (as the original recipe is written // alter as needed if adjusting serving size) and set aside.
• SAUCE: In the meantime, prepare sauce by soaking raw cashews in very hot water for ~15 minutes.
• After the 15 minutes are up, drain and rinse cashews and add to a small blender. Add remaining sauce ingredients (garlic, nutritional yeast, salt, and almond milk) and blend until creamy and smooth. The sauce should be thin and pourable (add more water as needed).
• Taste and adjust flavors as needed, adding more nutritional yeast for cheesiness, salt to taste, or garlic for zing. Set aside. NOTE: At this time, you could also blend in a handful of fresh basil for added flavor and gorgeous green color.
• PASTA: Heat a large pan over medium heat (non-stick* or cast iron are best as stainless steel can be sticky). Add a bit of water (or oil) to the pan and then add your spaghetti squash.
• Season with a healthy pinch of salt, Italian herbs, garlic powder, and red pepper flake (optional). And use a spatula or tongs to toss. Cook for 3-4 minutes, or until the squash is slightly browned and very hot.
• Add the sauce and stir / toss to coat the squash. Cook for an additional 1-2 minutes, or until the sauce is bubbly and slightly thickened.
• Serve immediately as is, or garnish with fresh herbs (such as parsley or basil), vegan parmesan cheese, or red pepper flake (all optional). Add a few of our Best Vegan Meatballs to make this dish even heartier!
• STORAGE: Store leftovers covered in the refrigerator for up to 3-4 days (reheat in the microwave or on the stovetop until hot, adding a little dairy-free milk if it appears dry). Not freezer friendly.

SPAGHETTI SQUASH WITH ALFREDO

Steps:

• Chop off the top (stemmed end) of the spaghetti squash. Cut spaghetti squash long ways down the middle. Scoop out the stringy insides with seeds and set aside.
• Put the two spaghetti squash halves into a pot of boiling water and let sit until insides are soft. Separate squash seeds and pulp. Chop up pulp into smaller segments.
• In a saucepan, combine the heavy whipping cream, the squash pulp, and sprinkle in 1/2 of the parmesan cheese over medium-medium low heat; stirring constantly.
• Add more parmesan cheese every five to six minutes until all is in the pan.
• Stir the sauce until all of the parmesan cheese is melted and sauce is thick (approximately 20-25 minutes).
• When the spaghetti squash halves are soft, scoop out the inside on to a plate or bowl and top with the alfredo sauce.
• Serve immediately.

LOW-CARB SPAGHETTI SQUASH ALFREDO

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Pierce the spaghetti squash shells several times with a fork. Brush 1 teaspoon olive oil evenly over the cut sides of the squash and season with salt. Place spaghetti squash, cut sides down, on the prepared baking sheet.
• Use a sharp knife to cut 1/4 inch from the top of the garlic. Drizzle with 1 teaspoon olive oil and season with a pinch of salt. Wrap in a double layer of foil and place on the baking sheet with the squash.
• Roast in the preheated oven until squash shreds easily with a fork, about 30 minutes.
• Start the sauce after the squash and garlic have been roasting for 20 minutes. Melt 2 tablespoons butter in a medium saucepan over medium heat. Pour in cream and simmer for 2 minutes. Stir in Parmesan cheese and nutmeg, whisking quickly until smooth. Add remaining 2 tablespoons of butter.
• Remove the squash and garlic from the oven. Pull squash into spaghetti strands with a fork.
• Allow the garlic to cool slightly, then squeeze the cloves into a small dish. Use a fork to mash the pulp into a smooth consistency. Add to the cheese sauce; stir well.
• Divide Alfredo sauce evenly between the squash, sprinkle with parsley, and serve.

SKINNY SPAGHETTI SQUASH ALFREDO

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place squash, cut-sides down, on a rimmed baking sheet and add water to surround squash.
• Bake in the preheated oven until tender, about 60 minutes.
• Gently scrape squash strands into the center of each half using a fork.
• Melt butter in a small saucepan over medium-low heat. Add garlic to hot butter and cook 1 to 2 minutes. Whisk in flour and cook for another minute while stirring until no lumps remain, 1 to 2 minutes more. Whisk in milk heated through. Add cream cheese and stir until smooth. Stir in Parmesan cheese, salt, and pepper.
• Spoon hot sauce equally on to each squash half. Gently pull up the squash strands to coat as much as possible with sauce. Top with extra Parmesan cheese if desired.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Place squash halves under the broiler until golden and bubbly, 2 to 3 minutes.