Spaghetti Squash Paleo Friendly Alfredo Sauce Recipes

SPAGHETTI SQUASH WITH PALEO MEAT SAUCE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Pour water into a baking dish. Place squash halves with cut sides down in baking dish; roast for until tender, 30 to 40 minutes.
• While squash is baking, cook and stir ground beef and onions in a skillet over medium-high heat until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Set beef aside.
• Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir mushrooms, zucchini, green and red bell peppers, both amounts of crushed tomatoes, basil, oregano and thyme. Simmer over medium heat until vegetables are cooked through and tender, about 10 minutes. Add the ground beef and onions; stir to combine. Simmer on low heat, stirring occasionally, while you finish preparing spaghetti squash.
• Scrape the inside of hot spaghetti squash halves with a fork to shred the squash into strands; divide onto 8 plates. Drizzle each serving of spaghetti squash with 1 tablespoon extra-virgin olive oil and top each serving with a generous amount of meat sauce.

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.

SPAGHETTI SQUASH ALFREDO WITH SAUSAGE AND WALNUTS

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.

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!