Smoked Spaghetti Squash Alfredo Recipe 45

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SPAGHETTI SQUASH ALFREDO



Spaghetti Squash Alfredo image

Creamy Alfredo sauce pairs so well with earthy spaghetti squash and it makes a great low carb dinner for the whole family!

Provided by Karly Campbell

Categories     Dinner

Time 1h30m

Number Of Ingredients 9

1 whole spaghetti squash, about 3 pounds
1/2 cup butter
1 cup heavy cream
1 clove garlic, minced
1/2 teaspoon cracked pepper
1/4 teaspoon salt
2 cups shredded Parmesan
1 cup shredded mozzarella
1 teaspoon minced fresh parsley

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.

Nutrition Facts : Calories 352 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 86 milligrams cholesterol, Fat 30 grams fat, Fiber 2 grams fiber, Protein 12 grams protein, SaturatedFat 19 grams saturated fat, ServingSize 1, Sodium 600 milligrams sodium, Sugar 4 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 9 grams unsaturated fat

SPAGHETTI SQUASH ALFREDO - JUST 5 INGREDIENTS



Spaghetti Squash Alfredo - Just 5 Ingredients image

Spaghetti Squash Alfredo with cream cheese is an easy, low-carb recipe that doesn't even require a stovetop! It's creamy and delicious!!

Provided by Marjory Pilley

Categories     Main Course

Time 50m

Number Of Ingredients 6

2 spaghetti squash (medium sized)
1 Tablespoon olive oil (enough to brush the insides of spaghetti squash))
salt and pepper (to taste)
4 Tablespoons cream cheese
4 teaspoons sour cream
1 cup Parmesan cheese (grated, plus more to garnish the top)

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.

Nutrition Facts : Calories 335 kcal, Carbohydrate 34 g, Protein 12 g, Fat 18 g, SaturatedFat 8 g, Cholesterol 35 mg, Sodium 532 mg, Fiber 7 g, Sugar 14 g, ServingSize 1 serving

SPAGHETTI SQUASH ALFREDO WITH SAUSAGE AND WALNUTS



Spaghetti Squash Alfredo with Sausage and Walnuts image

Low-carb friendly. Creamy, crunchy, and savory. A nice combination that is also filling. Served garnished with Parmesan cheese and sage or parsley.

Provided by Colleen Hibbitts

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Spaghetti Squash

Time 39m

Yield 6

Number Of Ingredients 9

1 large spaghetti squash, halved and seeded
2 tablespoons butter
salt and ground black pepper to taste
1 tablespoon olive oil
1 tablespoon minced garlic
1 (8 ounce) package walnuts
1 pinch salt
1 pound Italian sausage, cut into chunks
1 (16 ounce) jar Alfredo sauce

Steps:

  • Place spaghetti squash cut-side down in a microwave-safe dish. Pour in 1/4 cup water. Microwave on high until easily pierced with a fork, about 7 minutes.
  • Scrape insides of squash into spaghetti strands with a fork. Transfer to a bowl; add butter, salt, and pepper.
  • Heat olive oil in a large skillet over medium heat. Add garlic; cook and stir until fragrant, about 1 minute. Add to bowl with spaghetti squash. Add walnuts and a pinch of salt to the skillet; cook and stir until toasted, about 1 minute. Transfer to a small bowl.
  • Place sausage in the skillet; cook and stir until browned, about 5 minutes. Pour in Alfredo sauce and stir until heated through, about 5 minutes. Spoon sausage mixture over squash and top with walnuts.

Nutrition Facts : Calories 796.4 calories, Carbohydrate 32.4 g, Cholesterol 70.4 mg, Fat 68.7 g, Fiber 2.6 g, Protein 21.5 g, SaturatedFat 18.9 g, Sodium 1493.9 mg, Sugar 3.9 g

SKINNY SPAGHETTI SQUASH ALFREDO



Skinny Spaghetti Squash Alfredo image

Some of you are probably thinking, 'what the heck is this thing?' and 'is that really spaghetti in there?' It's a spaghetti squash and nope, no pasta here. This is the squash's natural texture when baked...cool, huh? It's not only beautiful but absolutely delicious. Spaghetti squash has a slight sweetness that complements any savory flavors you stuff into it. Top each half with a pinch of red pepper flakes and chopped parsley, if desired. Serve hot.

Provided by Maceyann88

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Spaghetti Squash

Time 1h15m

Yield 2

Number Of Ingredients 10

1 medium spaghetti squash, halved and seeded
1 tablespoon butter
3 cloves garlic, minced
2 tablespoons all-purpose flour
1 ½ cups fat-free milk
1 tablespoon cream cheese
1 cup grated Parmesan cheese, or more to taste
2 tablespoons grated Parmesan cheese
¼ teaspoon kosher salt
⅛ teaspoon ground black pepper

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.

Nutrition Facts : Calories 476.6 calories, Carbohydrate 42.9 g, Cholesterol 66.5 mg, Fat 23.4 g, Fiber 0.3 g, Protein 27.5 g, SaturatedFat 13.5 g, Sodium 1128.1 mg, Sugar 9.6 g

SPAGHETTI SQUASH ALFREDO RECIPE - (4.6/5)



Spaghetti Squash Alfredo Recipe - (4.6/5) image

Provided by feeferlump

Number Of Ingredients 10

1 medium sized spaghetti squash
1 tablespoon butter
3 cloves garlic, finely minced
2 tablespoons flour
1 cup milk (I used fat-free)
1 tablespoon cream cheese or Neufchatel cheese
1 cup Parmesan cheese, freshly grated, plus 2 tablespoons extra for topping
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
Crushed red pepper flakes and fresh parsley, for optional garnish

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.

SPAGHETTI SQUASH ALFREDO



Spaghetti Squash Alfredo image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 8

1/2 medium spaghetti squash
4 tablespoons unsalted butter
1 cup heavy cream
1 clove garlic, crushed
1 1/2 cups freshly grated Parmesan
1/4 cup chopped fresh parsley leaves
Fresh basil leaves
Grape or cherry tomatoes, sliced in 1/2

Steps:

  • Slice spaghetti squash in half lengthwise. Scoop out the seeds with a spoon and clean as you would a pumpkin. Completely submerge 1 half at a time, in a large pot of boiling water and cook for about 20 minutes until the inside is just tender to a fork and pulls apart in strands. (Cook's Note: It is better to undercook if you're not sure.) Remove, drain and cool with cold water or ice bath to stop the cooking.
  • Scoop out the cooked squash from its skin with a spoon as you would an avocado and discard the skin. Use a fork to fluff and separate the squash into "spaghetti"- like strands. You can also use your hands. Reserve the separated cooked squash and dip with a strainer into boiling water to reheat just before serving.
  • Melt half the butter in a medium saucepan over medium-high heat. Add cream and reduce for about 2 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in the rest of the butter and parsley. Place spaghetti squash in a large serving bowl, and pour Alfredo sauce over squash. Garnish with basil and tomatoes. Serve and enjoy!

SMOKED SPAGHETTI SQUASH ALFREDO RECIPE - (4/5)



Smoked Spaghetti Squash Alfredo Recipe - (4/5) image

Provided by á-48530

Number Of Ingredients 10

1 large panna de cucina (shelf stable cream) http://www.ilmercatoitaliano.net/chef-panna-da-cucina/
1-2 cloves of garlic chopped fine
1 stick of butter
1 tablespoon of parsley chopped
1-2 large spaghetti squash
Cracker crumbs of your choice
1/2 cup of Romano .....NO KRAFT!
1/2 cup of Parmesan.. NO KRAFT!
2 egg yolks
Salt and fresh ground black pepper

Steps:

  • Set smoker to 350 degrees Half squash long ways, scrape seeds and innards then spray with cooking spray and season. Place the dome side up when putting into smoker (to control smoke penetration) Cook for roughly 40 min-1 hour (this is a preference thing) If you like your noodles AL dente then cook them a little under) Let cool a bit and scrape your spaghetti from the squash using two forks going with the grain (not against!). Set aside! Sauce: Saute garlic cloves (how many is your to taste I don't like a lot of garlic) in a bit of butter at low temp until garlic is translucent (do not let any color develop on garlic). Squeeze in you panna da Cucina and stir. Maintain low heat (any scorching will ruin your sauce). Add handfuls of Parma and Romano and a big pinch of parsley and black pepper. Since the grated aged cheese is basically your salt component, please reserve salting until end. Mix & Bake: Combine squash and sauce in a mixing bowl and mix and re-season with cheese and black pepper. Give it a taste then add cheese and salt to taste. Next add 2 egg yolks to mixture. Put it in a casserole and top with cracker crumbs, cheese and parsley. Bake at 350 covered for approx. 20 minutes or until bubbling. Uncover and broil for a few minutes until cracker crumbs are brown.

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