Spaghetti Squash Alfredo

I was shopping at our local food Co-op... (Farmers Market Baskets) last week and one of the volunteers was talking up this recipe while I was there. I thought, dang that sounds good! So I decided to pick up the recipe card and a spaghetti squash to make it! I pretty much stuck to everything the way it was and both of us were so excited to eat this yummy dish. It came out uh-mazing and now I want to make it again and again and again, well maybe not that many agains. Ha! It is much lighter take on the traditional fettuccine alfredo and I really didn't miss the noodles in it either.

Anyway, here is how you make it...

Spaghetti Squash Alfredo       

Serves 2

Spaghetti Squash Alfredo

ingredients

• 1 medium sized spaghetti squash
• 1 Tbsp butter
• 3 cloves garlic, minced
• 2 tbsp flour
• 1 cup milk
• 1 Tbsp cream cheese
• 1 cup Parmesan cheese, plus 2 Tbsp for topping
• 1/4 tsp kosher salt
• 1/8 tsp freshly cracked black pepper
• Crushed red pepper flakes and chopped fresh parsley 

directions

1. Preheat the oven to 350º. Line a baking sheet with foil and spray with nonstick spray. Cut the squash in half lengthwise. Remove the seeds (scrape them with a spoon). Brush on some EVOO and Sprinkle with S&P both inside and outside the squash. Place face down on the baking sheet. Bake for 1 hour until tender.

2. Make the sauce:  melt butter in small pan over medium-low heat. Add garlic and cook for 1 minute until fragrant. Whisk in the flour and cook for another minute until golden brown. Slowly whisk in the milk until no more lumps remain. Add cream cheese and stir until melted and smooth. Remove from heat and stir in Parmesan, S&P and crushed red pepper flakes.

3. Flip each half of squash over (so you have an instant "squash bowl") and using a fork gently pull up the strands, stir in half the sauce in each squash bowl. Top with some more Parmesan and place under a broiler for 2-3 minutes until cheese is melted and golden brown. Top with fresh parsley and serve.

Enjoy!

This recipe was adapted from Christina at Farmers Market Baskets.