Spaghetti Squash Alfredo

Have you ever had spaghetti squash?

If not, allow me to introduce you to a rather bizarre – but quite delicious – member of the squash family… a member that appears to have been cross-bred with a plate of spaghetti. The squash is baked until soft, cut open, and scraped of its pulp to reveal strands of flaxen spaghetti-like squash.

I thought a quick photo tutorial for how to prep and serve a spaghetti squash might be welcomed, so here ya go:

After roasting until soft, carefully cut the squash in half lengthwise. Allow the squash to cool for about 10 minutes.

Remove the seeds & pulp.

Using a fork, scrape the squash to release the spaghetti-like strands.

Drain in a mesh sieve to extract excess moisture.

Serve with your favorite pasta sauce!

I decided to pair a rich-tasting but light homemade Alfredo sauce with the slightly crunchy squash “noodles”. This thick & creamy white sauce is a fantastic accompaniment to the spaghetti squash, but feel free to adorn the squash with any pasta sauce.

Would this dish fool an unsuspecting “squash-phobe” that (s)he was eating pasta? No. Because it’s not pasta.

Might said “squash-phobe” end up inhaling the whole bowl of creamy, comforting, rich-tasting Spaghetti Squash Alfredo? There’s a good chance. Because it is surprisingly delicious!

Spaghetti Squash Alfredo

serves 2 as a side dish, or 1 as a main course


  • 1 small spaghetti squash
  • 1/2 Tbsp butter
  • 1 small shallot, minced
  • 1 large clove garlic, minced
  • 1/2 Tbsp flour
  • 1/2 cup milk (I used organic 1%)
  • 1 oz (2 Tbsp) neufchatel 1/3-less-fat cream cheese
  • 2 Tbsp freshly grated Parmesan cheese
  • Kosher salt and freshly ground black pepper, to taste


  1. Preheat oven to 400°F. Pierce squash in several places with a sharp knife. Place in a foil-lined baked pan, and bake until soft, about 1 hour.
  2. Remove squash from the oven. Carefully cut squash in half lengthwise, and let cool for about 10 minutes or so.
  3. Remove the seeds and pulp from the squash and discard. With a fork, scrape the squash flesh to release the spaghetti-like strands. Place the squash strands into a fine mesh strainer over the sink while you make the alfredo sauce (you want to drain out the excess moisture, otherwise the water in the squash will dilute and thin out the sauce).
  4. In a small saucepan, melt the butter over medium heat. Add the shallot and saute until soft, about 2 minutes. Add in the garlic and saute for 30 seconds, until fragrant. Add in the flour and whisk it into the butter for 30 seconds, or until the mixture is well-combined and foamy.
  5. Pour in the milk, whisking constantly until the mixture thickens, about 1 minute. Remove pan from the heat and whisk in the neufchatel and Parmesan cheeses until the sauce is thick and smooth.
  6. Season to taste with salt and pepper.
  7. Transfer drained squash to a bowl (or bowls). Top spaghetti squash with alfredo sauce.

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