Spaghetti Squash Alfredo
By curnoj
1 Picture
Ingredients
- 1 medium-sized spaghetti squash
- 1 Tbsp butter
- 3 cloves of garlic, finely minced
- 2 Tbsp flour
- 1 cup milk
- 1 Tbsp cream cheese
- 1 cup grated Parmesan cheese, plus 2 Tablespoons extra for topping
- 1/4 tsp sea salt
- 1/8 tsp freshly ground pepper
- Crushed red pepper flakes and fresh parsley, for garnish (optional)
Details
Servings 2
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Preheat oven to 350 degrees F.
First, prep the squash. Cut spaghetti squash in half using a large sharp knife, scoop out the seeds and place cut side down on a rimmed baking sheet covered with water. Bake until tender, about an hour.
Step 2
For the sauce, melt butter in a small pot over medium-low heat. Once hot, add garlic and sauté for 1-2 minutes. Whisk in flour, cooking for another minute while stirring. Whisk in milk until no lumps remain. Once hot, add cream cheese and stir until smooth. Remove from the heat. Stir in Parmesan, salt and pepper.
Step 3
Spoon sauce equally into each spaghetti squash half. Gently pull up the spaghetti strands to coat as much as possible with the sauce. Top with extra Parmesan and place under the broiler of your oven for 2-3 minutes, or until golden and bubbly.
Step 4
Top each half with a pinch of red pepper flakes and fresh chopped parsley, if desired. Serve hot.
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