Description
Spaghetti squash alfredo is an easy, flavorful and gluten-free alternative to traditional alfredo. Oven roasted spaghetti squash is coated in a creamy and rich homemade alfredo sauce.
Ingredients
Roasted Squash
- 1 medium spaghetti squash, about 3 pounds
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon pepper
Alfredo sauce
- ¼ cup unsalted butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- ½ teaspoon Italian seasoning
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1.5 cups fresh grated parmesan cheese
Instructions
1. Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper. Set aside.
2. Slice spaghetti squash in half, lengthwise. Scoop out and discard innards and seeds. Coat the inside of the spaghetti squash with olive oil, then sprinkle with salt and pepper. Place the halves cut side up on your baking sheet. Bake for about 30-40 minutes, or until squash can be pulled away easily with a fork.
3. Allow squash to cool slightly before pulling the spaghetti squash strands away from skin with a fork. Set aside.
4. In a sauté pan over medium heat, add butter. Once melted, add minced garlic and cook for 1 minute. Add heavy cream, Italian seasoning, salt, and pepper. Stir and cook for about 2-3 minutes until sauce thickens slightly.
5. Remove the pan from the heat and add parmesan cheese, stirring until melted.
6. Pour sauce over spaghetti squash strands, optionally tossing to coat. Serve immediately.
Notes
- Spaghetti squash can be substituted with 8 ounces (dry weight) of regular pasta if desired.
- Use freshly grated parmesan cheese for best results. Pre-shredded cheese may cause the sauce to become grainy.
- To make this dish vegetarian friendly, use a parmesan cheese labeled as vegetarian or made with vegetable rennet.
- Alfredo sauce does not reheat well, as the emulsion breaks when reheated. Make only enough sauce for one sitting.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Roasting, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 571
- Sugar: 8
- Sodium: 1151
- Fat: 48
- Saturated Fat: 28
- Unsaturated Fat: 16
- Trans Fat: 1
- Carbohydrates: 24
- Fiber: 4
- Protein: 15
- Cholesterol: 130
Keywords: spaghetti squash, alfredo, gluten-free, pasta alternative