Spaghetti Squash With Alfredo Food

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SPAGHETTI SQUASH PASTA WITH GARLICKY ALFREDO SAUCE



Spaghetti Squash Pasta with Garlicky Alfredo Sauce image

This unbelievably creamy, 5-ingredient alfredo sauce marries perfectly with tender spaghetti squash for the ultimate comfort meal that's deceptively healthy and simple. Just 8 ingredients required!

Provided by Minimalist Baker

Categories     Entrée or Side

Time 30m

Number Of Ingredients 15

4 cups cooked spaghetti squash ((see step 1 for cooking methods))
1 Tbsp water ((or sub just enough oil to coat the pan))
1 healthy pinch sea salt, plus more to taste
1/4 tsp Italian herbs ((basil + oregano))
1/8 tsp garlic powder
1 pinch red pepper flake ((optional))
1/4 cup raw cashews
2 cloves garlic, plus more to taste
2 Tbsp nutritional yeast
1/4 - 1/2 tsp sea salt, plus more to taste
3/4 cup unsweetened plain almond milk ((or other dairy free milk like rice or hemp))
1 handful fresh basil ((optional))
Fresh herbs ((basil or parsley))
Vegan parmesan cheese ((or additional nutritional yeast))
Red pepper flake

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.

Nutrition Facts : ServingSize 1 serving, Calories 222 kcal, Carbohydrate 30.1 g, Protein 9.8 g, Fat 9.1 g, SaturatedFat 1.5 g, Sodium 454 mg, Fiber 7.12 g, Sugar 9.56 g, UnsaturatedFat 6.36 g

SPAGHETTI SQUASH ALFREDO



Spaghetti Squash Alfredo image

Creamy Alfredo sauce pairs so well with earthy spaghetti squash and it makes a great low carb dinner for the whole family!

Provided by Karly Campbell

Categories     Dinner

Time 1h30m

Number Of Ingredients 9

1 whole spaghetti squash, about 3 pounds
1/2 cup butter
1 cup heavy cream
1 clove garlic, minced
1/2 teaspoon cracked pepper
1/4 teaspoon salt
2 cups shredded Parmesan
1 cup shredded mozzarella
1 teaspoon minced fresh parsley

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.

Nutrition Facts : Calories 352 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 86 milligrams cholesterol, Fat 30 grams fat, Fiber 2 grams fiber, Protein 12 grams protein, SaturatedFat 19 grams saturated fat, ServingSize 1, Sodium 600 milligrams sodium, Sugar 4 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 9 grams unsaturated fat

LOW-CARB SPAGHETTI SQUASH ALFREDO



Low-Carb Spaghetti Squash Alfredo image

Spaghetti squash replaces the traditional fettuccine, making this a low-carb dish. A mortar and pestle can be used to cream the roasted garlic, if desired.

Provided by Bren

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Spaghetti Squash

Time 45m

Yield 4

Number Of Ingredients 9

2 (2 pound) spaghetti squash, halved and seeded
2 teaspoons olive oil, divided
¾ teaspoon salt, divided
1 small head garlic
4 tablespoons unsalted butter
1 cup heavy cream
1 ½ cups freshly grated Parmesan cheese
1 pinch freshly grated nutmeg
1 tablespoon chopped fresh parsley

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Pierce the spaghetti squash shells several times with a fork. Brush 1 teaspoon olive oil evenly over the cut sides of the squash and season with salt. Place spaghetti squash, cut sides down, on the prepared baking sheet.
  • Use a sharp knife to cut 1/4 inch from the top of the garlic. Drizzle with 1 teaspoon olive oil and season with a pinch of salt. Wrap in a double layer of foil and place on the baking sheet with the squash.
  • Roast in the preheated oven until squash shreds easily with a fork, about 30 minutes.
  • Start the sauce after the squash and garlic have been roasting for 20 minutes. Melt 2 tablespoons butter in a medium saucepan over medium heat. Pour in cream and simmer for 2 minutes. Stir in Parmesan cheese and nutmeg, whisking quickly until smooth. Add remaining 2 tablespoons of butter.
  • Remove the squash and garlic from the oven. Pull squash into spaghetti strands with a fork.
  • Allow the garlic to cool slightly, then squeeze the cloves into a small dish. Use a fork to mash the pulp into a smooth consistency. Add to the cheese sauce; stir well.
  • Divide Alfredo sauce evenly between the squash, sprinkle with parsley, and serve.

Nutrition Facts : Calories 613.8 calories, Carbohydrate 37.5 g, Cholesterol 138.4 mg, Fat 47.2 g, Fiber 0.3 g, Protein 16.4 g, SaturatedFat 27.1 g, Sodium 998.2 mg, Sugar 0.5 g

SPAGHETTI SQUASH WITH ALFREDO



Spaghetti Squash With Alfredo image

This little recipe I saw on the TV and jotted down. I recently tried it and it was quite lovely. Surprisingly, it made quite a lot.

Provided by MightyStickFigure

Categories     One Dish Meal

Time 30m

Yield 2-3 serving(s)

Number Of Ingredients 5

1 spaghetti squash
1 cup heavy whipping cream
1 1/2 cups finely grated parmesan cheese
3 tablespoons stick butter
salt

Steps:

  • Chop off the top (stemmed end) of the spaghetti squash. Cut spaghetti squash long ways down the middle. Scoop out the stringy insides with seeds and set aside.
  • Put the two spaghetti squash halves into a pot of boiling water and let sit until insides are soft. Separate squash seeds and pulp. Chop up pulp into smaller segments.
  • In a saucepan, combine the heavy whipping cream, the squash pulp, and sprinkle in 1/2 of the parmesan cheese over medium-medium low heat; stirring constantly.
  • Add more parmesan cheese every five to six minutes until all is in the pan.
  • Stir the sauce until all of the parmesan cheese is melted and sauce is thick (approximately 20-25 minutes).
  • When the spaghetti squash halves are soft, scoop out the inside on to a plate or bowl and top with the alfredo sauce.
  • Serve immediately.

Nutrition Facts : Calories 933.5, Fat 83.6, SaturatedFat 51.5, Cholesterol 274.8, Sodium 1340.4, Carbohydrate 16.9, Sugar 0.8, Protein 32.4

SPAGHETTI SQUASH ALFREDO



Spaghetti Squash Alfredo image

I just came up with this dish based on some recommendations on the squash wrapper. My boyfriend and I really liked it. It reminded me of Pasta Alfredo. It's very easy to make.

Provided by Sharbysyd

Categories     Vegetable

Time 55m

Yield 4 serving(s)

Number Of Ingredients 5

1 (2 lb) spaghetti squash
1 (10 3/4 ounce) can cream of mushroom soup
1/2 cup parmesan cheese
salt
pepper

Steps:

  • Cut spaghetti squash in half.
  • Place cut sides down in a baking dish, with about 1/2" of water.
  • Bake at 350 degrees for 45 minutes.
  • After baking, scrape inside of squash into a bowl - making spaghetti like strands.
  • Add mushroom soup, cheese and salt and pepper and stir. Serve.

Nutrition Facts : Calories 189.1, Fat 9.4, SaturatedFat 3.5, Cholesterol 11, Sodium 721.5, Carbohydrate 21.3, Sugar 1.2, Protein 7.5

SPAGHETTI SQUASH ALFREDO WITH PANCETTA AND PEAS



Spaghetti Squash Alfredo with Pancetta and Peas image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 11

1 medium spaghetti squash (about 3 pounds)
4 ounces pancetta, diced (about 3/4 cup)
1 small shallot, diced
1 teaspoon chopped fresh thyme
1/4 cup dry white wine
1 1/2 cups heavy cream
Pinch of freshly grated nutmeg
Kosher salt and freshly ground pepper
1 cup frozen peas, thawed
1/2 cup grated parmesan cheese (about 1 ounce)
2 tablespoons finely chopped fresh parsley

Steps:

  • Preheat the oven to 400 degrees F. Halve and seed the spaghetti squash; roast, then scrape into strands (see Cook's Note).
  • Meanwhile, cook the pancetta in a large skillet over medium heat, stirring occasionally, until crisp, about 6 minutes. Transfer to a paper towel-lined plate using a slotted spoon; set aside. Add the shallot and thyme to the skillet and cook until softened, about 2 minutes. Stir in the wine and cook, scraping up any browned bits, until mostly evaporated, about 1 minute. Add the heavy cream, nutmeg, 1/2 teaspoon salt and a few grinds of pepper.
  • Increase the heat to medium high and cook, stirring occasionally, until the sauce is slightly thickened, about 3 minutes. Stir in the peas and parmesan. Continue cooking until the sauce is thick and creamy, about 1 more minute. Remove from the heat.
  • Add the squash and pancetta to the sauce. Return to medium heat and cook, stirring, until combined, about 1 minute. Season with salt and pepper and sprinkle with the parsley.

SPAGHETTI SQUASH ALFREDO



Spaghetti Squash Alfredo image

This is Alfredo stuffed in a spaghetti squash. Very tasty, low cal an vegetarian for the most part. One thing I like to do in this case is to cook the one half face down in a glass dish with water, and then save that for some other dish. As for the seeds, since I love pumpkin seeds from childhood, I will separate the pulp from this dish and save all the seeds. In the end you get three dishes in one. The pumpkin seeds can be cooked for 15 to 20 minutes with some salt on a metal pan under the two halves of the squash.

Provided by David Hawkins

Categories     < 60 Mins

Time 1h

Yield 4 , 4 serving(s)

Number Of Ingredients 6

1/2 large spaghetti squash
1 cup low cal alfredo sauce
1 cup spinach
1 cup mozzarella cheese
1/4 cup parmesan cheese
1 cup cauliflower and broccoli

Steps:

  • Preheat oven to 350.
  • Cut a whole spaghetti squash in half, seed, and then slice the rounded side slightly to make it flat so it stays level in the oven. As noted in the description, separate the seeds and roast them if you like.
  • Then, mix all of the stuffing ingredients.
  • Put the Spaghetti squash on a pan, mix the vegetables and the Alfredo sauce in a bowl, then put a layer in the bottom of the gourd.
  • Layer it with mozzarella cheese.
  • Add more of the mixture and top with more mozzarella cheese.
  • Continue until all the ingredients are used up, but reserve enough cheese to top, and add the Parmesan cheese to this layer.
  • Bake for 45 minutes.

Nutrition Facts : Calories 136.1, Fat 8.4, SaturatedFat 4.8, Cholesterol 27.6, Sodium 293.1, Carbohydrate 6.1, Fiber 0.8, Sugar 0.8, Protein 9.8

CHICKEN SPAGHETTI SQUASH ALFREDO



Chicken Spaghetti Squash Alfredo image

I had spaghetti squash in the fridge and chicken Alfredo sounded good too, so I just put the two together!

Provided by MeShell

Categories     One Dish Meal

Time 15m

Yield 1 large bowl, 1 serving(s)

Number Of Ingredients 12

1 cup boneless skinless chicken breast, diced
1/4 cup fresh mushrooms
1/2 cup skim milk
1 teaspoon cornstarch
2 tablespoons fat free cream cheese
3 tablespoons butter-flavored sprinkles
1/4 teaspoon onion powder
1 teaspoon parsley flakes
1 teaspoon Mrs. Dash seasoning mix
1/4 teaspoon Lawry's Seasoned Salt
1/4 teaspoon black pepper
1 cup cooked spaghetti squash

Steps:

  • Cook chicken in small skillet with no stick cooking spray until no longer pink.
  • Add fresh mushrooms to pan and heat through.
  • Combine next 9 ingredients in small sauce pan on stove top.
  • Cook on medium heat, stirring using a wire whisk until thickened.
  • Take off stove top and add chicken and mushroom mixture.
  • Heat prepared spaghetti squash.
  • Pour Alfredo chicken sauce over top of spaghetti squash.
  • Top with a sprinkle of grated Parmesan cheese if desired.

Nutrition Facts : Calories 100, Fat 1, SaturatedFat 0.3, Cholesterol 2.5, Sodium 92.8, Carbohydrate 17.8, Fiber 0.5, Sugar 0.5, Protein 6.2

CHICKEN AND SPAGHETTI SQUASH ALFREDO



Chicken and Spaghetti Squash Alfredo image

Decadent Alfredo sauce mixed in with spaghetti squash and chicken. I am not a girl who likes to eat veggies and I found this to be delicious!

Provided by Deb Ford

Categories     Chicken Alfredo

Time 1h5m

Yield 4

Number Of Ingredients 10

2 tablespoons olive oil, divided
1 (3 pound) spaghetti squash, halved and seeded
¼ cup butter
1 clove garlic, minced
2 ounces cream cheese, cut into cubes
1 cup heavy cream
¾ cup grated Parmesan cheese
salt and ground black pepper to taste
8 ounces cooked chicken breast strips, cut into bite-sized pieces
1 tablespoon butter

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with foil.
  • Rub 1 tablespoon olive oil on the flesh of the squash. Place squash, cut-sides down, on the prepared baking sheet.
  • Bake in the preheated oven until squash is tender when pierced with a fork, 45 to 60 minutes.
  • When squash has about 10 minutes left, melt 1/4 cup butter in a saucepan over medium heat. Add garlic and saute until fragrant, about 1 minute. Add cream cheese, a few cubes at a time, and whisk as they melt. Add heavy cream; cook and whisk until heated through, 2 to 3 minutes. Slowly add Parmesan cheese, whisking until fully melted before adding more. Continue cooking until sauce thickens, 4 to 5 minutes. Season with salt and pepper.
  • At the same time, combine remaining 1 tablespoon olive oil and 1 tablespoon butter in a skillet over medium heat. Add cooked chicken and toss for 2 to 3 minutes to brown it up a little.
  • Remove squash from the oven and use a fork to shred the flesh into a bowl. Ladle some sauce into the squash and mix to combine. Add some chicken and the remaining sauce, then mix again. Top with remaining chicken.

Nutrition Facts : Calories 706.5 calories, Carbohydrate 26.4 g, Cholesterol 196.6 mg, Fat 56.4 g, Protein 28 g, SaturatedFat 30.4 g, Sodium 496.2 mg, Sugar 0.2 g

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