Spaghetti Squash Seafood Alfredo

KETO SEAFOOD ALFREDO SPAGHETTI SQUASH

Steps:

• In a heated large saute pan, add 1 tablespoon of butter and garlic. Saute until fragrant in a minute or two.
• In the meantime, add 1 tablespoon of butter to another skillet. Add the seafood and saute for a few minutes until the shrimp starts to turn pink and the scallops are almond cooked.
• In the other pan, add in the cream cheese, cream and parmesan cheese. Whisk to get the cheeses to melt.
• Once the seafood is mostly cooked, pour into the alfredo sauce and mix well. The seafood should release some liquid and this adds flavor and thins the alfredo sauce. If you don't have any liquid you might want to add a tablespoon of water to the alfredo sauce if it seems to thick to you . Do this before you add in the spaghetti squash.
• Next add in the spaghetti squash and mix everything well and cook for just a few more minutes until the seafood is cooked through.
• Enjoy!

SPAGHETTI SQUASH ALFREDO

Steps:

• To cook in the oven, preheat oven to 400 degrees. Cut the squash in half length-wise and scoop out the seeds with a spoon. Discard the seeds. Drizzle with olive oil and place face down on a baking sheet. Bake for 1 hour or until squash is fork tender.
• To cook in the Instant Pot, follow these directions.
• Once squash is cooked, shred the squash into long spaghetti-like strands by using a fork to scrape the squash widthwise.
• Melt the butter in a sauce pan over medium heat.
• Once butter has melted, add the cream, garlic, salt, and pepper and bring to a simmer.
• Turn off the heat and add the shredded Parmesan to the pan. Whisk until the cheese has melted and the sauce is smooth and creamy.
• Pour the Alfredo sauce over the squash and stir to coat.
• Spoon the squash into the empty squash halves. Sprinkle with the mozzarella. Alternately, add to a 9x9 baking dish.
• Bake at 350 degrees for 10 minutes.
• Sprinkle with parsley before serving.

SPAGHETTI SQUASH ALFREDO - JUST 5 INGREDIENTS

Steps:

• Preheat oven to 375 degrees F.
• Poke each spaghetti squash with a knife on all sides (about 10 times or so) to allow steam to escape while cooking.
• In order to make it easier to cut the spaghetti squash in half, place squash on a microwave-safe plate and cook in the microwave for 1-2 minute.
• Cut each squash in half and scoop out the seeds.
• Brush the inside with olive oil and season with salt and pepper.
• Place squash halves on a sheet pan lined with parchment paper.
• Bake for 40 minutes.
• Place each squash half on a serving plate. The squash will be very hot.
• Using a fork, scrape the strands of flesh away from the skin.
• Add 1 Tablespoon cream cheese, 1 teaspoon of sour cream and 1/4 cup of Parmesan cheese to the center of each squash half.
• Gently stir the ingredients into the strands of flesh until they until melted and the strands are coated.
• Enjoy straight from squash or scoop onto a plate.
• Top with additional Parmesan cheese, if desired.

SPAGHETTI SQUASH PASTA WITH GARLICKY ALFREDO SAUCE

Steps:

• SPAGHETTI SQUASH: Cook your spaghetti squash using our oven method or Instant Pot method. Once slightly cooled, fluff with a fork to make it stringy. Then measure out roughly 4 cups spaghetti squash (as the original recipe is written // alter as needed if adjusting serving size) and set aside.
• SAUCE: In the meantime, prepare sauce by soaking raw cashews in very hot water for ~15 minutes.
• After the 15 minutes are up, drain and rinse cashews and add to a small blender. Add remaining sauce ingredients (garlic, nutritional yeast, salt, and almond milk) and blend until creamy and smooth. The sauce should be thin and pourable (add more water as needed).
• Taste and adjust flavors as needed, adding more nutritional yeast for cheesiness, salt to taste, or garlic for zing. Set aside. NOTE: At this time, you could also blend in a handful of fresh basil for added flavor and gorgeous green color.
• PASTA: Heat a large pan over medium heat (non-stick* or cast iron are best as stainless steel can be sticky). Add a bit of water (or oil) to the pan and then add your spaghetti squash.
• Season with a healthy pinch of salt, Italian herbs, garlic powder, and red pepper flake (optional). And use a spatula or tongs to toss. Cook for 3-4 minutes, or until the squash is slightly browned and very hot.
• Add the sauce and stir / toss to coat the squash. Cook for an additional 1-2 minutes, or until the sauce is bubbly and slightly thickened.
• Serve immediately as is, or garnish with fresh herbs (such as parsley or basil), vegan parmesan cheese, or red pepper flake (all optional). Add a few of our Best Vegan Meatballs to make this dish even heartier!
• STORAGE: Store leftovers covered in the refrigerator for up to 3-4 days (reheat in the microwave or on the stovetop until hot, adding a little dairy-free milk if it appears dry). Not freezer friendly.

SKINNY SPAGHETTI SQUASH ALFREDO

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.

SPAGHETTI SQUASH SEAFOOD ALFREDO

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Brush squash halves with 1 tablespoon avocado oil and season with salt and pepper. Place face-down on a baking sheet.
• Bake in the preheated oven until tender, 35 to 40 minutes.
• Meanwhile, melt butter in a saucepan over medium heat. Stir in half-and-half, paprika, salt, and pepper. Heat slowly to a light boil, about 4 minutes. Add Parmesan cheese and stir until blended, about 1 minute. Remove sauce from heat.
• Heat remaining avocado oil in a skillet over medium heat. Add prawns, mushrooms, and garlic. Cook until prawns are nearly opaque, 3 to 5 minutes. Drain any accumulated liquid and pour sauce over prawns. Stir in parsley and simmer on low heat until fully but not overcooked, 3 to 5 minutes more.
• Scrape flesh from cooked squash into a serving plate. Top with seafood Alfredo sauce.

SEAFOOD ALFREDO

Steps:

• For the roasted garlic: Preheat the oven to 350 degrees F. Using a basting brush, coat the garlic with the olive oil, place on a baking sheet, cover with aluminum foil and roast until the garlic lightly browns and softens to the touch, about 1 1/2 hours. Let cool, then roughly cut and set aside.
• For the sauce: In a large saute pan (12- to 14-inch nonstick preferred) on medium-high heat, add the roasted garlic, butter and onions and saute until the onions are translucent, about 2 minutes. Add the heavy cream, wine, clams, salt and pepper and bring to a boil. (Do not walk away as cream has a tendency to boil over.) As the cream starts to boil, adjust the flame to a lower setting to prevent it from boiling over. Simmer the sauce until more than half of the clams have opened; The sauce will have reduced and thickened by almost half. Add the crabmeat, scallops and shrimp and simmer until the shrimp starts to curl up and the scallops start to swell, about 1 1/2 minutes per side. Add the Romano, Parmesan and green onions. The sauce will immediately start to thicken. Simmer for just about 1 minute to incorporate the Romano and Parmesan cheeses. Remove from the flame and serve over your favorite pasta.

EASY SPAGHETTI SQUASH ALFREDO

Steps:

• Place the trivet (comes with the Instant Pot) in the Instant Pot.
• Add 1 cup of water to the pot.
• Place the spaghetti squash on the trivet. Cover, seal, and cook for 15 minutes on Manual > High Pressure Cooking.
• Quick release the steam when the pot indicates it has finished.
• Remove the squash. Allow it to rest for 10 minutes before cutting.
• Cut the spaghetti squash. Cut the spaghetti squash crosswise for long noodles, instead of lengthwise (the long way). Cutting it lengthwise will produce shorter noodles.
• Scoop out the seeds and flesh from the middle.
• Make cuts all around the spaghetti squash with a knife. Place in the microwave (medium-high) and microwave for 5 minutes.
• Open and flip the squash. Cook for an additional 5 minutes. Open and flip. Total cook time will be 15 minutes.
• Remove the squash. Allow it to rest for 10 minutes before cutting.
• Cut the spaghetti squash. Cut the spaghetti squash crosswise for long noodles, instead of lengthwise (the long way). Cutting it lengthwise will produce shorter noodles.
• Scoop out the seeds and flesh from the middle.
• Shred the squash using forks. Use paper towels to blot the strands and remove excess water.
• Preheat oven to 425 degrees.
• Make cuts all around the spaghetti squash with a knife.
• Place foil onto a sheet pan. Add the spaghetti squash. Bake for 20 minutes.
• Flip the squash and bake for additional 20 minutes.
• Remove the squash. Allow it to rest for 10 minutes before cutting.
• Cut the spaghetti squash. Cut the spaghetti squash crosswise for long noodles, instead of lengthwise (the long way). Cutting it lengthwise will produce shorter noodles.
• Scoop out the seeds and flesh from the middle.
• Shred the squash using forks. Use paper towels to blot the strands and remove excess water.
• Heat a skillet on medium-high heat. Add the olive oil, chicken, salt, and pepper to taste to the pan.
• Cook the chicken for 4-6 minutes. Flip and cook the chicken until it is no longer pink.
• Lower the heat to medium. Add the alfredo sauce, spinach, steamed broccoli, and the sundried tomatoes to the pan.
• Stir and cook for 5-6 minutes until the sauce is combined and the spinach has wilted.
• Serve the chicken and cream sauce over the spaghetti squash.

SPAGHETTI SQUASH ALFREDO

Steps:

• 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. (Cook's Note: It is better to undercook if you're not sure.) Remove, drain and cool with cold water or ice bath to stop the cooking.
• Scoop out the cooked squash from its skin with a spoon as you would an avocado and discard the skin. Use a fork to fluff and separate the squash into "spaghetti"- like strands. You can also use your hands. Reserve the separated cooked squash and dip with a strainer into boiling water to reheat just before serving.
• Melt half the butter in a medium saucepan over medium-high heat. Add cream and reduce for about 2 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in the rest of the butter and parsley. Place spaghetti squash in a large serving bowl, and pour Alfredo sauce over squash. Garnish with basil and tomatoes. Serve and enjoy!

SHRIMP ALFREDO SPAGHETTI SQUASH

Steps:

• Cut spaghetti squash in half lenghtwise and remove seeds. Place in baking dish with about 1 inch of water, cover and bake at 375 for 1 hour.
• When squash is nearly done, melt margarine in small sauce pan. Add garlic, alfredo sauce mix, and milk (slowly), stirring well to prevent lumping. Stir in salad shrimp and bring to boiling stirring constantly, reduce heat and continue cooking per packet directions. Until thickened. (If the sauce remains too thin, mix 4 tbs flour with small amount of milk,, and stirr into sauce to thicken.)
• Remove from heat and stir in parmasean cheese.
• When Spaghetti squash is tender, remove from oven and drain visible moisture. Rake inside with fork to form strands resembling spaghetti, and transfer to strainer to drain over a bowl, until only the rind remains. DIscard rind.
• Serve 1/4 cup alfredo sauce mixture over 1 cup spaghetti squash. Delish!