Creamy Spaghetti Squash
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
Ingredients
- 1 large spaghetti squash halved longwise, seeds and membranes scooped out
- olive oil for brushing
- 2 tablespoons butter
- 4 cloves garlic minced
- 1 cup heavy cream Half & Half or milk will also work, but won't be as rich and creamy
- 1 cup freshly grated parmesan cheese
- 1 teaspoon Italian seasoning
- 1¼ cups mozzarella cheese divided
- 6 ounces baby spinach
- salt to taste
- freshly ground black pepper to taste
- chopped fresh parsley for garnish, optional
Instructions
- Prep. Preheat the oven to 400˚F. Line a baking sheet with parchment paper or foil.
- Prep the squash and bake. Cut the squash in half, longwise, and scoop out the seeds and stringy center from the squash and discard them. Place the two squash halves, cut side up, on the baking sheet. Brush them with olive oil and sprinkle with salt and pepper; then turn the squash over, cut-sides down. Bake for 35 to 40 minutes, or until tender. Let the squash cool slightly, or until cool enough to handle.
- Make the spaghetti strands. Using a fork, shred the spaghetti squash while leaving about a 1/4-inch border around the sides. Set the strings aside on a plate, and transfer the unfilled squash boats back to the baking sheet. Set aside.
- Make the sauce. Melt the butter in a large sauté pan over medium heat. Add garlic and cook for 15 seconds, or until fragrant. Slowly pour in the heavy cream and whisk. Continue to cook, stirring constantly, until just starting to thicken.
- Add the cheese and seasonings. Reduce the heat to low, add parmesan cheese and Italian seasoning, and whisk or 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.
- Fill the squash boats and bake. Divide the creamy spaghetti squash mixture evenly among the squash boats. Sprinkle with the remaining mozzarella cheese. Return to the oven and bake for 10 to 12 minutes, or until the cheese is melted.
- Finish and serve. Remove the spaghetti squash from the oven, cut the boats in half crosswise, garnish with parsley, and serve.
Nutrition
Calories: 506kcal | Carbohydrates: 11g | Protein: 21g | Fat: 43g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 146mg | Sodium: 721mg | Potassium: 437mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5585IU | Vitamin C: 15mg | Calcium: 566mg | Iron: 2mg
