Spaghetti Squash Alfredo Just 5 Ingredients Recipes

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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!

SPAGHETTI SQUASH ALFREDO



Spaghetti Squash Alfredo image

I just came up with this dish based on some recommendations on the squash wrapper. My boyfriend and I really liked it. It reminded me of Pasta Alfredo. It's very easy to make.

Provided by Sharbysyd

Categories     Vegetable

Time 55m

Yield 4 serving(s)

Number Of Ingredients 5

1 (2 lb) spaghetti squash
1 (10 3/4 ounce) can cream of mushroom soup
1/2 cup parmesan cheese
salt
pepper

Steps:

  • Cut spaghetti squash in half.
  • Place cut sides down in a baking dish, with about 1/2" of water.
  • Bake at 350 degrees for 45 minutes.
  • After baking, scrape inside of squash into a bowl - making spaghetti like strands.
  • Add mushroom soup, cheese and salt and pepper and stir. Serve.

Nutrition Facts : Calories 189.1, Fat 9.4, SaturatedFat 3.5, Cholesterol 11, Sodium 721.5, Carbohydrate 21.3, Sugar 1.2, Protein 7.5

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

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