Okay so this one is a low carb recipe. You know me I don't like to name recipes "low carb", "super healthy", "gluten free vegan", but we are skipping the pasta with this one and swapping it for something that sounds like pasta but isn't really. Spaghetti Squash! This last month has been one of my favorites because of the over abundance of squashes and pumpkins. Literally dancing in y chair right now thinking about it!!! It makes me really happy to indulge in the autumn produce. Spaghetti squash is another great one. This veggie is a perfect sub for any spaghetti like dish you want to prepare. Also talk about an easy clean up! You are literally eating out of the vessel you cooked it in. Yes! I am always thinking about you guys and how to make these recipes as simple and clean up friendly as possible (you are welcome).
Alfredo sauce is not actually a classic Italian sauce but more American than Italian. It was created in Italy by a man named Alfredo, hence the name of the sauce. It didn't really take off in the Italian cuisine when Alfredo invented it. Instead it became a huge hit in New York City and from there it grew into most peoples favorite creamy salty pasta sauce.
So enjoy this vegetable based dish with a creamy rich salty and comforting sauce! It is a quick and simple meal that will sure be a regular fall and winter cozy meal. Plus you can store it in an airtight container in the fridge for up to 3-4 days, reheat it and it's like you just baked warm right out of the oven. Simple and leftover, what's not to love about a meal like this?!?
Yields 2 halves/ 2 servings
Time 45-50 minutes
1 spaghetti squash
1 cup 2% organic milk
1 teaspoon unsalted butter
2-3 tablespoons flour
1/2 cup shredded mozzarella
1/2 cup shredded white cheddar cheese
1 teaspoon sea salt
1 teaspoon black pepper
2 tablespoons bread crumbs
1/4 cup Parmesan cheese
1. Preheat the oven to Roast at 425 degrees. Place the spaghetti squash on a baking tray or pan and roast for about 30-35 minutes. The larger the spaghetti squash the more time it will need in the oven.
2. While the spaghetti squash is roasting you can prepare the alfredo sauce. In a sauce pan over medium heat make a white roux with the butter and flour. You do this by melted the butter and once the butter has melted add the flour and whisk until it turns into like dough. At this point add the milk, cheeses, salt, and pepper. Stir with a wooden spoon until the cheese has melted. Let this simmer for 2-3 minutes for the consistency to thicken. At this point turn the heat off and wait for the spaghetti squash to finish roasting.
3. When the spaghetti squash is cooked. Carefully remove it from the oven cut the spaghetti squash in half. Remove the seeds and using a fork separate the "spaghetti". Evenly pour the alfredo sauce in each half of the spaghetti squash and mix together. Season the with a little extra salt, pepper and garnish with bread crumbs and the 1/4 cup Parmesan cheese.
4. Put the spaghetti squash halves back in the oven and bake for 5 minutes. Then set the oven to broil and broil for 3-5 minutes until the top is golden brown. Serve hot and enjoy!