Spaghetti Squash Alfredo
A delicious twist of classic alfredo! Using spaghetti squash makes the whole meal lighter, and gives it a delicious texture that makes everyone want seconds. If you are a spaghetti squash newbie, this is the first recipe you should try! Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer's market.
Equipment
- Kitchen Knife
- Baking Sheet
- Saucepan
Ingredients
- 1 spaghetti squash*
- 1 cup heavy cream
- ¼ cup cream cheese
- 6 tbsp butter
- 4 cloves garlic* crushed
- 1 tsp parsley* dried
- 1 tsp oregano* dried
- ¼ tsp nutmeg
- salt + pepper
- 1 cup milk
- 1½ cups parmesan cheese grated
- ⅓ cup pecorino grated
Instructions
- Preheat your oven to 400°F. Cut the spaghetti squash in half, and place cut-side down on a baking sheet. Bake for 45 minutes to an hour, until squash is tender and can be shredded easily with a fork. Remove from oven, and remove seeds.
- Meanwhile, add the cream, cream cheese, butter, garlic, parsley, oregano, nutmeg, salt and pepper to a saucepan. Slowly heat the sauce until the butter and cream cheese have melted, stirring frequently. Add the milk, parmesan, and pecorino, and continue to heat the sauce, stirring frequently. Continue cooking for a slightly thicker sauce.
- Using a fork, scrape the spaghetti squash into four bowls. Top with alfredo sauce, oregano, cracked pepper, and shredded parmesan cheese.
Notes
Adapted from Half Baked Harvest
Nutrition
Calories: 702kcalCarbohydrates: 25gProtein: 22gFat: 59gSaturated Fat: 36gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 183mgSodium: 987mgPotassium: 471mgFiber: 4gSugar: 11gVitamin A: 2317IUVitamin C: 6mgCalcium: 728mgIron: 1mg
