SKINNY SPAGHETTI SQUASH ALFREDO

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Skinny Spaghetti Squash Alfredo image

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

1 medium spaghetti squash, halved and seeded
1 tablespoon butter
3 cloves garlic, minced
2 tablespoons all-purpose flour
1 ½ cups fat-free milk
1 tablespoon cream cheese
1 cup grated Parmesan cheese, or more to taste
2 tablespoons grated Parmesan cheese
¼ teaspoon kosher salt
⅛ teaspoon ground black pepper

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

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