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!
Author:Norann Oleson
Prep Time:30 minutes
Cook Time:2 hours
Total Time:2 hours 30 minutes
Yield:Serves 6
Category:Entrées
Ingredients
Scale
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
Instructions
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.
