Pasta used to be a favorite food of mine. Over the last five years my tastes have changed and it just is not something I crave anymore. I do love a good alfredo sauce. When I can across this recipe The Comfort of Cooking » Skinny Spaghetti Squash Alfredo I thought, why not. It turned out great, couldn’t even tell I was eating squash. The texture was exactly like angel hair pasta, which happens to be my favorite. This will definitely be the way I substitute any pasta dish from now on.
Cooked up the spaghetti squash for me and some noodle for the family. I cheated and used a jarred alfredo but this alfredo recipe link is just as easy. There was a jar in the cupboard that needed to be used so I thought I better not waste it.
Spaghetti Squash Alfredo:
- 1 medium-sized spaghetti squash
- Jar of Alfredo sauce or use Alfredo Recipe
- 2 Tbs of Parmesan Cheese
- Fresh Parsley, garlic and herb seasoning or red pepper flakes, to garnish
Heat oven to 350 degrees.
Prepare squash by cutting in half lengthwise with a sharp knife. Scoop out seeds and place cut side down on a rimmed baking sheet covered with water. Bake until tender, about an hour.
Once squash is cooked, use a fork to gently scrape the squash strand into the center.
Spoon desired amount of squash on each half and toss the spaghetti squash strands until coated.
Top with parmesan cheese and place under broiler for 2-3 min. until bubbly. Garnish with parsley flakes or pepper, and serve hot.
*You can also cook and prep the squash ahead of time (I did). Finish it off by adding sauce and cheese. Bake at 400 degrees for about 15 minutes or until hot.
Feeding Mr.Picky 
I love that the alfredo sauce is just poured into the squash halves–much easier, and saves a few dishes in the process (always a plus for this by-hand dishwasher!).
It was easier, and I think it is a fun way to serve it. I ate a half as a serving my squash were pretty small though.