Spaghetti Squash Alfredo

Here is the second of my three spaghetti squash recipes that I wish to share.  We actually had this one tonight for dinner.  Jarrod said he could "taste the healthy" in comparison to our typical fettuccine alfredo meal from the jar.  This recipe was originally called "Skinny Spaghetti Squash," but I've adjusted the title to help me remember the gist of it.  I grabbed the original recipe off of Pinterest, but proper credit should be given to fooddoodles.com.

 

Spaghetti Squash Alfredo

 

 



 

Ingredients:

1 medium spaghetti squash

1 tablespoon butter

2.5 tablespoons flour

2-3 cloves of garlic

1 tablespoon cream cheese

1.5 cups of milk

1 cup fresh shredded or grated parmesan cheese

2 tablespoons extra parmesan cheese for topping

0.25 teaspoon salt

 

1.  Preheat the oven to 350 degrees Fahrenheit.  Cut the spaghetti squash in half, length-wise.  Scoop out the seeds.  Place the squash face-down on a foil-lined and lightly greased cookie sheet.  (Again, I love my silicone baking mat).  Bake for approximately 40 minutes.  Cooking times will vary based upon the size of your squash, so to check for "doneness," insert a knife into the outside (shell) of the squash.  When the knife comes out fairly easily (without a fight), the squash is done.

 

2.  Toward the end of the squash's cooking cycle, begin making the sauce.  Melt the butter in a small sauce pan on medium-low heat.  Once the butter has melted, sauté the minced garlic for a minute.  Add the flour (whole grain or white are both fine) and whisk it into the butter.  Cook for another minute while stirring.  Add the cream cheese (low fat works great), and continue to whisk together.  Lastly, add the milk and whisk well.  Bring to a gentle simmer and remove from the heat.  Add the fresh parmesan cheese and continue to whisk until it completely melts into the sauce.  Add the salt while still stirring. 

 

3.  When squash is finished baking, remove from oven and let cool.  Once the squash is cool enough to handle, scrape the insides out with a fork or spoon, and place the stringy pulp into a medium bowl.  Do not discard the squash shells.  Add as much sauce to the squash as you prefer, and toss it around until the sauce is evenly distributed. 

 

4.  Return the squash to the shells.  Sprinkle each half with the remaining parmesan cheese.  Broil on low for 2-3 minutes until golden and bubbly.  Serve immediately.

 

I paired this dish with some freshly baked French bread, and served it as our main meal.  But if this dish is too vegetarian for your style, I would suggest serving it as a side dish to  any meat-focused plate.   Enjoy!