Go Back
–+ servings
Print Recipe
No ratings yet

Spaghetti Squash Alfredo

Spaghetti squash in a velvety creamy sauce sure to please anyone
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Dinner
Cuisine: Italian
Servings: 2 -4 servings
Author: Stephanie

Ingredients

  • 1 medium/large spaghetti squash
  • 1 tbsp. olive oil
  • salt & pepper to taste
  • 2 tbsp. butter melted
  • 2-3 cloves garlic chopped
  • 1 tbsp. corn starch
  • 2 ounces cream cheese
  • 1 cup half&half*
  • ½ tsp. garlic powder
  • ¼ tsp. minced onion flakes
  • dash of cayenne pepper
  • 1 ¼ cups freshly grated parmesan cheese

Instructions

  • Preheat oven to 375 degrees
  • Cut spaghetti squash in half length wise and scoop out seeds. Place in baking dish cut side down with a little bit of water in bottom of pan. Bake about 30 to 45 minutes until you can easily insert fork into squash. Remove from oven and allow to cool about ten minutes.
  • Once cool take fork and remove strands from squash into large bowl. I then add olive oil, salt & pepper to the squash and scoop strands back into shell dividing evenly.
  • Alfredo sauce
  • Meanwhile melt butter over medium low heat. Add chopped garlic and cook couple minutes until fragrant.
  • Add cornstarch and cook another minute. Add remaining ingredients reserving the parmesan cheese until the end. Cook until thickened and creamy about 8-10 minutes.
  • Add 1 cup parmesan after sauce has thickened, reserving ¼ cup cheese for topping.
  • Pour sauce distributing evenly between the two shells. Top with remaining cheese and put under broiler for couple minutes till slightly golden brown.
  • Pour

Notes

*you could use whole milk in place of half & half
servings vary depending on the size of the squash and what else you might be serving this with