Skinny Spaghetti Squash Alfredo Popular Recipes

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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."

Ingredients :

• 1 medium spaghetti squash, halved and seeded
• 1 tablespoon butter
• 3 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 1/2 cups fat-free milk
• 1 tablespoon cream cheese
• 1 cup grated Parmesan cheese, or more to taste
• 2 tablespoons grated Parmesan cheese
• 1/4 teaspoon kosher salt
• 1/8 teaspoon ground black pepper

Instructions :

Prep : 10M	Cook : 2M	Ready in : 1H15M

• 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. Add cream cheese and stir until smooth, about 1 more minute. 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.

Notes :

• 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.

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