Spaghetti Squash Alfredo Recipe 465

SPAGHETTI SQUASH ALFREDO

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!

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.

SPAGHETTI SQUASH ALFREDO

Steps:

• Preheat oven to 350.
• Cut a whole spaghetti squash in half, seed, and then slice the rounded side slightly to make it flat so it stays level in the oven. As noted in the description, separate the seeds and roast them if you like.
• Then, mix all of the stuffing ingredients.
• Put the Spaghetti squash on a pan, mix the vegetables and the Alfredo sauce in a bowl, then put a layer in the bottom of the gourd.
• Layer it with mozzarella cheese.
• Add more of the mixture and top with more mozzarella cheese.
• Continue until all the ingredients are used up, but reserve enough cheese to top, and add the Parmesan cheese to this layer.
• Bake for 45 minutes.

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.