Note: Alternate to cooking the squash in the microwave, roast in oven:
Using spaghetti squash in this dish gives you the same luxurious flavor of alfredo you crave without the carb-heavy pasta.
INGREDIENTS
4 lb. spaghetti squash
1/4 tsp. salt
1/4 tsp. pepper
1 c. Half and Half
3 tbsp. butter
1 c. Parmesan cheese
4 tbsp. shredded Mozzarella cheese
DIRECTIONS
Scoop out and discard seeds from spaghetti squash halves. Prick outsides all over with sharp knife; season insides with 1/4 teaspoon with each salt and pepper. Microwave, cut sides down, on large microwave-safe plate on high 10 minutes or until tender.
Meanwhile, in small saucepan, heat half-and-half and butter to simmering on medium-low; simmer 5 minutes, or until reduced slightly, then whisk in finely grated Parmesan cheese. With fork, scrape flesh of each squash half to separate into strands, leaving 1/2-inch border on sides; divide sauce among halves and top each with 2 tablespoons shredded mozzarella cheese. Broil 1 to 2 minutes or until bubbly and browned in spots.
Optional: Serve with green salad.
Preheat oven to 400°. Drizzle cut sides of spaghetti squash with oil and season with salt, chili powder, and cumin. Place cut side down on a large, rimmed baking sheet. Roast until tender, 30 to 35 minutes. Let cool slightly. Using a fork, break up squash strands.
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