There was a time when I could not imagine that spaghetti squash could actually be an interesting alternative to pasta. I have been experimenting with different recipes and really loving it!
I found this recipe on Pinterest and knew I should give it a try. Who doesn’t love pasta with a rich creamy alfredo sauce? This recipe was super easy to make and delivered on rich and cheesy deliciousness!
You can cook the squash in the microwave to speed things up. The time totally depends on the size of your squash, but somewhere around 12-15 minutes. The hardest part in this whole thing is cutting that crazy hard squash in half. Be really careful not to amputate a finger in the process! For this recipe, I chose to completely bake it in the oven.
Once you cut and clean the seeds out of the squash, you will be seasoning and filling it. Because it will have a tendency to wobble, I made a ring out of aluminum foil that steadied the bottom of the squash.
Fill with the cream & cheese mixture.
Once baked, use a fork to pull the squash into “pasta” threads.
- 1 large spaghetti squash
- 1 garlic cloves, minced (optional)
- 1/2 cup water
- 1 chicken bouillon cube, crumbled
- 1 cup heavy cream
- 1 cup of four-cheese blend (Italian or Mexican blend)
- Ground black pepper
- Salt to taste
- Parsley, finely chopped
- Chives, finely chopped
Preheat your oven to 400°F.
Cut in half length-wise and scoop out the innards and seeds.
Place both halves on a baking sheet, maintained by a small foil ring to ensure stability.
Sprinkle salt and pepper over each half.
In a large bowl, combine minced garlic, heavy cream with 1/4 cup water, crumbled bouillon cube, chives and fresh thyme. Mix well.
Sprinkle a first layer of grated cheese in the cavities of each squash halves.
Divide the cream mixture on top of cheese in each halves, then top with additional cheese.
Roast in the oven for 40 to 50 minutes, or until the flesh of the spaghetti squash is very tender when poked with a fork.
Remove from oven and serve immediately.
Adapted from: Eatwell 101