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
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
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 WITH ALFREDO
This little recipe I saw on the TV and jotted down. I recently tried it and it was quite lovely. Surprisingly, it made quite a lot.
Provided by MightyStickFigure
Categories One Dish Meal
Time 30m
Yield 2-3 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 933.5, Fat 83.6, SaturatedFat 51.5, Cholesterol 274.8, Sodium 1340.4, Carbohydrate 16.9, Sugar 0.8, Protein 32.4
CREAMY SPAGHETTI SQUASH BOWLS WITH PANCETTA & HERBS
No need to roast the spaghetti squash before baking this creamy, no-carb dish. Crispy pancetta gives this "pasta" entrée the perfect salty crunch.
Provided by Arlyn Osborne
Categories Vegetable
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400F and lightly grease a 9x13 inch casserole dish.
- Cut squash in half and scoop out seeds. Brush inside with 1 tablespoon olive oil and season with salt and pepper.
- Add 1 tablespoon of olive oil to a small pan over medium low heat. Add shallot and garlic and sauté until softened, about 7-10 minutes.
- Turn heat to low and add the cream cheese. Break up with a wooden spoon and let melt. Stir in the heavy cream, parsley, and sage. Season with salt and pepper, then remove from heat.
- Add the gruyere cheese to the cavities, dividing evenly between both squash halves. Add the cream mixture on top of the gruyere.
- Cover tightly with aluminum foil and bake 1 hour and 30 minutes or until squash is soft when pierced with a fork.
- Meanwhile cook the pancetta in a skillet over medium heat until crispy, about 10 minutes. Drain on a paper towel-lined plate.
- When the squash is finished baking, scrape the inside of the squash to release all the "noodles." Add the pancetta to each squash bowl, and toss with tongs to combine.
- Garnish with chopped parsley.
Nutrition Facts : Calories 438.1, Fat 34.7, SaturatedFat 19.5, Cholesterol 110.7, Sodium 275.6, Carbohydrate 28.4, Fiber 0.3, Sugar 1.9, Protein 8.5
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5/5 (3)Total Time 50 minsServings 4Calories 567 per serving
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