Spaghetti Squash Alfredo Recipe
User Reviews
5
-
Prep Time
5 mins
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Cook Time
40 mins
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Total Time
45 mins
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Servings
4 servings
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Calories
458 kcal
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Course
Dinner
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Cuisine
North American
Spaghetti Squash Alfredo Recipe
Description
The recipe starts by roasting halved spaghetti squash until tender and scraping out the flesh into strands resembling noodles. The classic Alfredo sauce is then prepared by making a roux with butter and flour, slowly whisking in milk to achieve a smooth sauce base. Parmesan cheese, parsley, and seasonings are added to enrich the flavor. The sauce is combined with the spaghetti squash strands to create a creamy and satisfying meal.
The finished dish can be divided into portions served alongside a simple salad or as a comforting main. The use of spaghetti squash allows for a vegetable-forward dish with a familiar creamy sauce, offering an alternative to heavier pasta dishes.
Ingredients
- 2 medium spaghetti squash
- 2 tablespoons butter each
- 2 tablespoons all-purpose flour each
- 1 ½ cups milk whole
- 1 cup Parmesan Cheese grated
- 1 tablespoon parsley minced
- ½ teaspoon salt sea salt
- ½ teaspoon black pepper sea salt
- ½ teaspoon chili flakes optional, crushed
- 1 cup mozzarella cheese shredded
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Cut each spaghetti squash in half lengthwise and remove the seeds and membranes. (Save the seeds to roast!)
- Place the squash cut side up on a baking sheet and roast for 30-40 minutes, until it is tender. Remove it from the oven and when it is cool enough to handle, use a fork to scrape out the spaghetti and place it into a large bowl. Save the squash shells.
- While the squash is baking, make the sauce. Melt the butter in a medium-sized frying pan over medium heat. Add the flour and whisk for 1 minute, until it turns light brown.
- Add a splash of milk and whisk it into the flour. Continue to whisk in the milk, about ¼ cup at a time, until the sauce is smooth. Once the sauce is smooth, add any remaining milk. Whisk in the parmesan cheese, parsley, salt, pepper, and if using chili flakes.
- Pour the alfredo sauce over the spaghetti squash and use tongs to mix it together. Divide the spaghetti squash alfredo between the 4 empty spaghetti squash shells.
- Top with mozzarella cheese and broil for 4-5 minutes, until the cheese has melted and is starting to turn golden. Serve right away.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 458 kcal
% Daily Value*
| Serving | 1 serving = ½ of a spaghetti squash | |
| Calories | 458kcal | 23% |
| Carbohydrates | 44g | 15% |
| Protein | 20g | 40% |
| Fat | 25g | 38% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 70mg | 23% |
| Sodium | 1066mg | 44% |
| Potassium | 737mg | 16% |
| Fiber | 7g | 28% |
| Sugar | 18g | 36% |
| Vitamin A | 1392IU | 28% |
| Vitamin C | 11mg | 12% |
| Calcium | 590mg | 59% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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