Spaghetti Squash Alfredo Recipe 465

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.

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.

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 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.

SPAGHETTI SQUASH ALFREDO

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.