Easy Spaghetti Squash Alfredo Recipes

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 ALFREDO - JUST 5 INGREDIENTS

Steps:

• Preheat oven to 375 degrees F.
• Poke each spaghetti squash with a knife on all sides (about 10 times or so) to allow steam to escape while cooking.
• In order to make it easier to cut the spaghetti squash in half, place squash on a microwave-safe plate and cook in the microwave for 1-2 minute.
• Cut each squash in half and scoop out the seeds.
• Brush the inside with olive oil and season with salt and pepper.
• Place squash halves on a sheet pan lined with parchment paper.
• Bake for 40 minutes.
• Place each squash half on a serving plate. The squash will be very hot.
• Using a fork, scrape the strands of flesh away from the skin.
• Add 1 Tablespoon cream cheese, 1 teaspoon of sour cream and 1/4 cup of Parmesan cheese to the center of each squash half.
• Gently stir the ingredients into the strands of flesh until they until melted and the strands are coated.
• Enjoy straight from squash or scoop onto a plate.
• Top with additional Parmesan cheese, if desired.

EASY SPAGHETTI SQUASH ALFREDO

Steps:

• Place the trivet (comes with the Instant Pot) in the Instant Pot.
• Add 1 cup of water to the pot.
• Place the spaghetti squash on the trivet. Cover, seal, and cook for 15 minutes on Manual > High Pressure Cooking.
• Quick release the steam when the pot indicates it has finished.
• Remove the squash. Allow it to rest for 10 minutes before cutting.
• Cut the spaghetti squash. Cut the spaghetti squash crosswise for long noodles, instead of lengthwise (the long way). Cutting it lengthwise will produce shorter noodles.
• Scoop out the seeds and flesh from the middle.
• Make cuts all around the spaghetti squash with a knife. Place in the microwave (medium-high) and microwave for 5 minutes.
• Open and flip the squash. Cook for an additional 5 minutes. Open and flip. Total cook time will be 15 minutes.
• Remove the squash. Allow it to rest for 10 minutes before cutting.
• Cut the spaghetti squash. Cut the spaghetti squash crosswise for long noodles, instead of lengthwise (the long way). Cutting it lengthwise will produce shorter noodles.
• Scoop out the seeds and flesh from the middle.
• Shred the squash using forks. Use paper towels to blot the strands and remove excess water.
• Preheat oven to 425 degrees.
• Make cuts all around the spaghetti squash with a knife.
• Place foil onto a sheet pan. Add the spaghetti squash. Bake for 20 minutes.
• Flip the squash and bake for additional 20 minutes.
• Remove the squash. Allow it to rest for 10 minutes before cutting.
• Cut the spaghetti squash. Cut the spaghetti squash crosswise for long noodles, instead of lengthwise (the long way). Cutting it lengthwise will produce shorter noodles.
• Scoop out the seeds and flesh from the middle.
• Shred the squash using forks. Use paper towels to blot the strands and remove excess water.
• Heat a skillet on medium-high heat. Add the olive oil, chicken, salt, and pepper to taste to the pan.
• Cook the chicken for 4-6 minutes. Flip and cook the chicken until it is no longer pink.
• Lower the heat to medium. Add the alfredo sauce, spinach, steamed broccoli, and the sundried tomatoes to the pan.
• Stir and cook for 5-6 minutes until the sauce is combined and the spinach has wilted.
• Serve the chicken and cream sauce over the spaghetti squash.

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.