There’s just something so delicious about a well-prepared plate of pasta. But, as we all know, it is possible to have too much of a good thing. And for people with gluten sensitivities, the mere thought of a plate of pasta can send them running.
You probably don’t think of winter squash when you think of pasta and while the spaghetti squash isn’t really pasta—it comes really, really close. You can top it with anything you’d use on wheat or rice noodles: marinara sauce, sauteed spring veggies, lo mein seasoning, Alfredo sauce—even a simple dressing of butter, salt and pepper.
The texture of cooked spaghetti squash is like a very al-dente pasta and it’s a little sweet. I find it often works better with cream sauces rather than something you’d pair with marinara.
The simple beauty of spaghetti squash is that it can still give you that pasta impression—without the pasta expansion! You can save calories and add flavor at the same time. We’re offering up a Spaghetti Squash Alfredo to give you the best of both worlds—the light and flavorful versatility of the spaghetti squash with the rich and delicious creaminess of Alfredo sauce. And just because your “pasta” is low on carbs, there’s nothing that says you can’t have some garlic bread to go with it, right?
Spaghetti squash can stand up to anything you want to top it with. Don’t feel limited to the traditional pasta toppings. Think of spaghetti squash as your culinary artist’s canvas. Create something tasty and new and save yourself some calories and carbs in the process!Print
Spaghetti Squash Alfredo
Love pasta, but don’t love the carbs? Strike a compromise and use spaghetti squash to transform a classic pasta dish into Spaghetti Squash Alfredo. Get the rich taste with a fraction of the calories!
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 30 minutes
- Yield: Serves 6 1x
- Category: Entrées
- One large spaghetti squash (4 to 5 pounds)
- 1/4 cup olive oil
- 2 cloves garlic, chopped
- 1 jar Alfredo sauce
- 2 tablespoons fresh basil and/or parsley, for garnish
- Preheat oven to 350 degrees F.
- Cut squash lengthwise.
- Place squash in a high-sided baking dish.
- Add water to reach a level of about a half inch.
- Tent baking dish lightly with aluminum foil. (Alternatively, you can use an enameled roaster with a lid.)
- Bake squash for 1 1/2 to 2 hours.
- Check squash for doneness by raking a fork over the cut side. If the squash strands pull free easily, the squash is about done.
- Turn off oven and leave squash, covered, in the oven.
- Meanwhile, start heating the Alfredo sauce over medium heat in a saucepan on the stove.
- Take squash from the oven.
- Remove any seeds and set aside.
- Use a serving fork to scrape the stringy flesh; transfer to a serving bowl.
- Heat olive oil in a large saucepan.
- Add garlic and cook until tender, about 5 minutes.
- Add squash strands to the pan and heat through, about 5 to 10 minutes.
- Return squash to the serving bowl and pour Alfredo sauce over it.
- Garnish with basil and/or parsley.
- Use marinara sauce instead of Alfredo sauce.
- Make a spaghetti squash primavera with seasonal vegetables.
- Toss spaghetti squash with pesto.
Have you use spaghetti squash in place of traditional pasta? How do you serve it? Let us know!