LOW-CARB SPAGHETTI SQUASH ALFREDO
Spaghetti squash replaces the traditional fettuccine, making this a low-carb dish. A mortar and pestle can be used to cream the roasted garlic, if desired.
Provided by Bren
Categories Fruits and Vegetables Vegetables Squash Winter Squash Spaghetti Squash
Time 45m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 613.8 calories, Carbohydrate 37.5 g, Cholesterol 138.4 mg, Fat 47.2 g, Fiber 0.3 g, Protein 16.4 g, SaturatedFat 27.1 g, Sodium 998.2 mg, Sugar 0.5 g
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 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!
SPAGHETTI SQUASH ALFREDO WITH PANCETTA AND PEAS
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Halve and seed the spaghetti squash; roast, then scrape into strands (see Cook's Note).
- Meanwhile, cook the pancetta in a large skillet over medium heat, stirring occasionally, until crisp, about 6 minutes. Transfer to a paper towel-lined plate using a slotted spoon; set aside. Add the shallot and thyme to the skillet and cook until softened, about 2 minutes. Stir in the wine and cook, scraping up any browned bits, until mostly evaporated, about 1 minute. Add the heavy cream, nutmeg, 1/2 teaspoon salt and a few grinds of pepper.
- Increase the heat to medium high and cook, stirring occasionally, until the sauce is slightly thickened, about 3 minutes. Stir in the peas and parmesan. Continue cooking until the sauce is thick and creamy, about 1 more minute. Remove from the heat.
- Add the squash and pancetta to the sauce. Return to medium heat and cook, stirring, until combined, about 1 minute. Season with salt and pepper and sprinkle with the parsley.
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
CHICKEN AND SPAGHETTI SQUASH ALFREDO
Decadent Alfredo sauce mixed in with spaghetti squash and chicken. I am not a girl who likes to eat veggies and I found this to be delicious!
Provided by Deb Ford
Categories Chicken Alfredo
Time 1h5m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with foil.
- Rub 1 tablespoon olive oil on the flesh of the squash. Place squash, cut-sides down, on the prepared baking sheet.
- Bake in the preheated oven until squash is tender when pierced with a fork, 45 to 60 minutes.
- When squash has about 10 minutes left, melt 1/4 cup butter in a saucepan over medium heat. Add garlic and saute until fragrant, about 1 minute. Add cream cheese, a few cubes at a time, and whisk as they melt. Add heavy cream; cook and whisk until heated through, 2 to 3 minutes. Slowly add Parmesan cheese, whisking until fully melted before adding more. Continue cooking until sauce thickens, 4 to 5 minutes. Season with salt and pepper.
- At the same time, combine remaining 1 tablespoon olive oil and 1 tablespoon butter in a skillet over medium heat. Add cooked chicken and toss for 2 to 3 minutes to brown it up a little.
- Remove squash from the oven and use a fork to shred the flesh into a bowl. Ladle some sauce into the squash and mix to combine. Add some chicken and the remaining sauce, then mix again. Top with remaining chicken.
Nutrition Facts : Calories 706.5 calories, Carbohydrate 26.4 g, Cholesterol 196.6 mg, Fat 56.4 g, Protein 28 g, SaturatedFat 30.4 g, Sodium 496.2 mg, Sugar 0.2 g
SPAGHETTI SQUASH ALFREDO
I just came up with this dish based on some recommendations on the squash wrapper. My boyfriend and I really liked it. It reminded me of Pasta Alfredo. It's very easy to make.
Provided by Sharbysyd
Categories Vegetable
Time 55m
Yield 4 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 189.1, Fat 9.4, SaturatedFat 3.5, Cholesterol 11, Sodium 721.5, Carbohydrate 21.3, Sugar 1.2, Protein 7.5
SPAGHETTI SQUASH ALFREDO RECIPE - (4.6/5)
Provided by feeferlump
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. First, prepare the squash. Cut spaghetti squash in half using a large sharp knife, scoop out the seeds and place cut side down on a rimmed baking sheet covered with water. Bake until tender, about an hour. As an alternate way of baking: poke a few holes deep into the whole squash with a paring knife. Bake for 60 minutes, remove from the oven and let rest for 10 to 20 minutes before slicing in half with a large serrated knife. Scoop out the seedy inside leaving the spaghetti strands. Once squash is cooked, use a fork to gently scrape the "spaghetti" strands into the center. For the sauce, melt butter in a small pot over medium-low heat. Once hot, add garlic and sauté for 1 to 2 minutes. Whisk in flour, cooking for another minute while stirring. Whisk in milk until no lumps remain. Once hot, add cream cheese and stir until smooth. Remove from the heat. Stir in Parmesan, salt and pepper. Spoon sauce equally into each spaghetti squash half. Gently pull up the spaghetti strands to coat as much as possible with the sauce. Top with extra Parmesan and place under the broiler of your oven for 2 to 3 minutes, or until golden and bubbly. Top each half with a pinch of red pepper flakes and fresh chopped parsley, if desired. Serve hot.
SPAGHETTI SQUASH ALFREDO
This is Alfredo stuffed in a spaghetti squash. Very tasty, low cal an vegetarian for the most part. One thing I like to do in this case is to cook the one half face down in a glass dish with water, and then save that for some other dish. As for the seeds, since I love pumpkin seeds from childhood, I will separate the pulp from this dish and save all the seeds. In the end you get three dishes in one. The pumpkin seeds can be cooked for 15 to 20 minutes with some salt on a metal pan under the two halves of the squash.
Provided by David Hawkins
Categories < 60 Mins
Time 1h
Yield 4 , 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350.
- Cut a whole spaghetti squash in half, seed, and then slice the rounded side slightly to make it flat so it stays level in the oven. As noted in the description, separate the seeds and roast them if you like.
- Then, mix all of the stuffing ingredients.
- Put the Spaghetti squash on a pan, mix the vegetables and the Alfredo sauce in a bowl, then put a layer in the bottom of the gourd.
- Layer it with mozzarella cheese.
- Add more of the mixture and top with more mozzarella cheese.
- Continue until all the ingredients are used up, but reserve enough cheese to top, and add the Parmesan cheese to this layer.
- Bake for 45 minutes.
Nutrition Facts : Calories 136.1, Fat 8.4, SaturatedFat 4.8, Cholesterol 27.6, Sodium 293.1, Carbohydrate 6.1, Fiber 0.8, Sugar 0.8, Protein 9.8
More about "spaghetti squash alfredo recipes"
SPAGHETTI SQUASH ALFREDO - THAT LOW CARB LIFE
From thatlowcarblife.com
Reviews 70Calories 352 per servingCategory Dinner
- 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.
- Once squash is cooked, shred the squash into long spaghetti-like strands by using a fork to scrape the squash widthwise.
SPAGHETTI SQUASH ALFREDO - THE SPRUCE EATS
From thespruceeats.com
Ratings 14Calories 424 per servingCategory Dinner, Entree, Pasta
SPAGHETTI SQUASH ALFREDO (V/GF) - MINIMALIST BAKER …
From minimalistbaker.com
RECIPE: SPAGHETTI SQUASH ALFREDO – PAIN DOCTOR
From paindoctor.com
15 SPAGHETTI SQUASH RECIPES INSTANT POT - SELECTED RECIPES
From selectedrecipe.com
SPAGHETTI SQUASH ALFREDO RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
SPAGHETTI SQUASH ALFREDO CASSEROLE RECIPES
From findrecipes.info
SPAGHETTI SQUASH ALFREDO RECIPE (DAIRY-FREE & GLUTEN-FREE!)
From godairyfree.org
10+ BEST SPAGHETTI SQUASH RECIPES - THE GIRL ON BLOOR
From thegirlonbloor.com
CHICKEN ALFREDO STUFFED SPAGHETTI SQUASH - DELISH
From delish.com
ROASTED SPAGHETTI SQUASH ALFREDO, ARTICLES & BLOGS: BOTANICAL …
From botanicalinterests.com
SPAGHETTI SQUASH ALFREDO - JUST 5 INGREDIENTS! - THE DINNER-MOM
From dinner-mom.com
SPAGHETTI SQUASH ALFREDO RECIPE (KETO FRIENDLY) - BELLY FULL
From bellyfull.net
BAKED SPAGHETTI SQUASH ALFREDO | LYMAN ORCHARDS
From lymanorchards.com
EASY SPAGHETTI SQUASH ALFREDO - STAY SNATCHED
From staysnatched.com
SPAGHETTI SQUASH ALFREDO RECIPE - MOMMYPOTAMUS
From mommypotamus.com
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #low-protein #5-ingredients-or-less #side-dishes #vegetables #easy #beginner-cook #dietary #low-cholesterol #low-calorie #low-carb #inexpensive #free-of-something #low-in-something #squash
You'll also love