Welcome fall with this creamy, healthyand comforting spaghetti squash alfredo recipe… Plus, it only takes 20minutes to make!
The heat came on in our apartment this morning – gasp!
The wind is violently blowing rain and leaves atourwindows and the sky is black and angry. It’s pretty stormy out there and it couldn’t be more obviousthat summer has officially left Brooklyn.
Okay, I’ll admit I’m a little sad to saygoodbye to hot, sunny days but I’ll also admit to loving fall withits cooler temperatures andvibrant colors. I think every season has something wonderful to offer and to me fall means more quiet evenings at home, snuggling on the couch with my lovely husband and kitty.
It also means the return of some of my favorite tv shows (I’m totally obsessed with Nashville these days!) and hearty, comforting dishes like this easy spaghetti squash alfredo recipe.
Cooking with spaghetti squash is easy when you know how to tackle this big yellow gourd. You can bake, microwave, stir fry, fry and flavor it with just about anything! It’s a comfort food that’slow in calories and fat and can act as a substitute to pasta or noodles.
A bowl of fettuccine alfredo can be very heavy and high in fat – it’sone of those meals that tastes great while youeat it but is soonfollowed by feelings ofguilt. And who wants to feel like they’ve put on 5 pounds in the duration of a meal, there’s nothing fun about that!Making a spaghetti squash alfredo is the answer to the problem! The spaghetti squash stringsarenutritiousand toppedwith an alfredosauce made using 1% milk, a little butter, flour, powdered chicken stock and a dash of soy sauce.
It’s tasty, delightful – exquisite!
The funny thing about spaghetti squash is that no one requests it and yet everyone loves it!
Every time I make a spaghetti squash dish there is never anything left to save for later. People always rave about it and run home to make onethemselves. It’s awesome and you’ll feel very flattered I promise! 😉
The toppings I have chosen for this spaghetti squash alfredo recipe can be swapped for other herbs,or you can add a squirt of hot sauce, or another condiment of your choice. As I previously mentioned, spaghetti squash is really versatile.
I’m using a mix of chives, scallions and parsley because I love the combination of light, fresh and hearty. I then finished the dish by topping it with about a tablespoon of freshly grated parmesan cheese for more creaminess and akick of umami. Scrumptious!
More squash recipes:
- spaghetti squash yakisoba
- spaghetti squash with mushrooms and parmesan cheese
- butternut squash and tomato penne
- sweet potato and squash puree
- simmeredkabocha squash Japanese style
Did you like this Spaghetti Squash AlfredoRecipe? Are there changes you made that you would like to share?Share your tips and recommendations in the comment section below!
Healthy Spaghetti Squash Alfredo
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- Author: Caroline Phelps
- Prep Time: 8 minutes
- Cook Time: 12 minutes
- Total Time: 20 minutes
- Yield: 2 people 1x
- Category: Main
- Method: Microwave
- Cuisine: American
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Description
Welcome fall with this creamy, healthy and comforting spaghetti squash alfredo recipe… Plus, it only takes 20 minutes to make!
Ingredients
Scale
- 1 medium spaghetti squash (about 1 pound)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup + 2 tablespoons 1% milk
- 1/2 teaspoon powdered chicken stock
- 1 tablespoon soy sauce
- 2 tablespoons parsley (roughly chopped)
- 2 stalks scallions (finely chopped)
- 2 tablespoons chives (finely chopped)
- freshly grated parmesan cheese for sauce and as topping (optional)
Instructions
- Slice both ends of spaghetti squash and slice in half lengthwise. Scrape off the seeds and place in a microwave-safe baking dish or tupperware, skin facing up. Fill the dish with one inch of water and microwave for 12-15 minutes, until spaghetti squash is tender.
- Gently fluff and separate the strings with a fork and transfer to a bowl.
- In a small pot over medium high heat, melt butter and slowly add flour. Whisk continuously for 1-2 minutes, until the flour turn light brown.
- Slowly add milk while whisking and add chicken stock powder and soy sauce.
- Add about 1 tablespoon parmesan cheese and whist until smooth (this step is optional).
- Bring to a boil, lower heat to a simmer and whisk continuously until sauce has thicken (1-2 minutes).
- Turn the heat off and set aside.
- Divide spaghetti evenly among 4 bowls and top with alfredo sauce and parmesan cheese.
- Garnish with chives, scallions and parsley and season with salt and pepper. Serve immediately.
Notes
This spaghetti squash alfredo doesn’t keep well in the fridge for more than a day. It’s best when eaten fresh and warm.
Nutrition
- Serving Size:
- Calories: 273
- Sugar: 8.2 g
- Sodium: 326.1 mg
- Fat: 14.5 g
- Saturated Fat: 8.3 g
- Carbohydrates: 31.2 g
- Fiber: 1 g
- Protein: 6.8 g
- Cholesterol: 37.4 mg
Keywords: recipe, side dish, Thanksgiving, Christmas
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