Okay I may be a little excited as I am co-hosting for one of my favorite link-ups which is Taste of Tuesday of course! What better way to get motivated in making some awesome dishes than being able to share them and find some new recipes to try out! So what are you waiting for get on the party bus with us! This week I brought out an oldie but goodie. I love this recipe since it is such a good alternative to spaghetti. I can’t tell you the last time I had real pasta. You can use a red sauce or a white sauce which is what I used this week.
Ingredients:
1/2 medium spaghetti squash ~ 4 tablespoons unsalted butter ~ 1 cup heavy cream ~ 1 TBSP garlic, crushed ~ 1 1/2 cups freshly grated Parmesan ~ Fresh basil leaves (Note: If you want to make the whole squash just double the alfredo ingredients)
Directions:
Slice spaghetti squash in half lengthwise.
Scoop out the seeds with a spoon and clean as you would a pumpkin. Completely submerge 1 half at a time, in a large pot of boiling water and cook for about 20 minutes until the inside is just tender to a fork and pulls apart in strands.
Remove, drain and cool with cold water or ice bath to stop the cooking. Scoop out the cooked squash from its skin with a fork and discard the skin.Fluff with the fork, you should see the “spaghetti”- like strands.
Reserve the separated cooked squash and dip with a strainer into boiling water to reheat just before serving. (Note: If after cooking, the spaghetti squash is a little too al dente, you can cook it more in the hot water just before serving.)
Melt half the butter in a medium saucepan over medium-high heat. Add cream and cook to thicken the sauce for about 2 minutes, then add garlic and cheese and whisk quickly, heating through.
Stir in the rest of the butter. Place spaghetti squash in a large serving bowl, and pour Alfredo sauce over squash. I sprinkled with italian seasonings and garnished with fresh basil. Serve and enjoy! Original recipe found here and adapted.
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I love spaghetti squash! It’s my fave!!!
It is so good, I need to remember to eat it more often!
We’re having spaghetti squash for dinner tonight, ha! I don’t even remember the last time I cooked spaghetti noodles. Joey would love this dish so I need to try it! So glad you co-hosted with us!!! 🙂
That is too funny that you are having it tonight! Perfect timing! So glad you guys had me as a co-host!!
this sounds amazing! i love Alfredo but never eat it because I feel guilty that it is heavy in fat and carbs, but i could totally justify it if i use squash 🙂
That is why I haven’t eaten pasta in a long time. It goes straight to my hips! 😉 This takes all the fat and carbs out so you get to enjoy “pasta” again! Hope you try it!
Not sure we like squash but this may be a good way to get the family to try it out!
I don’t normally eat squash other than as spaghetti. It really does taste like spaghetti so it is worth a try!
I had NO idea you could boil a spaghetti squash! I’ve always baked mine and I’ve heard of people who microwave it, but I’ve never seen it boiled before! That would be SO MUCH EASIER!
I have seen baked but never tried it. I mean you boil spaghetti so I guess it made more sense to me to boil the squash. With boiled it comes right out with a fork. So easy which is my kinda recipe!
I have been wanting to try this FOREVER, but never knew where to begin! We are wanting to minimize our carbs, but we love pasta! This is the perfect solution! Thanks for breaking it down and making me excited to give it a try!
Love having you as a co-host!!!! 🙂
I hope you try it, I really like it in place of pasta. I just can’t do regular pasta anymore. It really is good with red or white sauce too!