Baked spaghetti squash mixed with a delicious homemade Alfredo sauce made with cream, fresh spinach, and gooey mozzarella. You'll love this low carb, filling twist on a classic pasta recipe!
Servings : 4
Prep Time 15 minutesmins
Cook Time 55 minutesmins
Total Time 1 hourhr10 minutesmins
Ingredients
1largespaghetti squash,halved longwise, seeds and membranes scooped out
olive oil,for brushing
2tablespoonsbutter
4clovesgarlic,minced
1cupheavy cream,(Half & Half or milk will also work, but won't be as rich)
Preheat oven to 400˚F. Line a baking sheet with parchment paper or foil.
Scoop out the seeds and stringy center from the squash and discard.
Place squash cut side up on the baking sheet. Brush with olive oil and sprinkle with salt and pepper; then turn them over, cut-sides down.
Bake for 35 to 40 minutes, or until tender. Let squash cool slightly, or until cool enough to handle.
Using a fork, shred the spaghetti squash while leaving about a 1/4-inch border around the sides. Set strings aside in a plate and transfer unfilled boats back to the baking sheet. Set aside.
In a large sauté pan melt butter over medium heat. Add garlic and cook for 20 seconds, or until fragrant.
Slowly pour in heavy cream and whisk. Continue to cook, stirring constantly, until just starting to thicken. Reduce heat to low, add parmesan and Italian seasoning; stir until combined. Remove from heat.
To the cream mixture, add the shredded spaghetti squash, 3/4 cup mozzarella cheese and the spinach; toss to coat. Taste for salt and pepper and adjust accordingly.
Divide mixture evenly among the squash boats.
Sprinkle with remaining mozzarella cheese. Return to oven and bake for 10 to 12 minutes, or until cheese is melted.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Course: Side Dish/Dinner
Cuisine: American
Keyword: baked spaghetti squash, spaghetti squash pasta