Spaghetti Squash Alfredo Recipes

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 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.

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 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.

LOW-CARB SPAGHETTI SQUASH ALFREDO

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.

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.

CHEESE-TOPPED SPAGHETTI SQUASH ALFREDO

Steps:

• Preheat oven to 350°F (180°C).Halve squash lengthways and scoop out seeds.Divide sun-dried tomato and basil butter between squash halves.Place cut side up on a baking sheet and bake for 1 hour or until flesh can be easily separated into strands with a fork.Heat Alfredo sauce.Put squash strands in an au gratin dish, pour Alfredo over them, put mushrooms and spread mozzarella over top.Sprinkle with Parmesan.Brown in the oven.Garnish with fresh parsley.

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!