Creamy Alfredo Spaghetti Squash

$- 1 medium spaghetti squash - 2 tablespoons olive oil - Salt and pepper to taste - 1 cup heavy cream (or plant-based substitute) - 1 cup grated Parmesan cheese (or nutritional yeast for vegan option) - 3 cloves garlic, minced - 1/2 teaspoon nutmeg - Fresh parsley for garnish To make this creamy Alfredo spaghetti squash, you need simple ingredients. Start with a medium-sized spaghetti squash. This squash is key to the dish, giving it a nice texture. You will also need olive oil, salt, and pepper. These help enhance the flavor. Next, the sauce needs heavy cream. If you're vegan, you can use a plant-based cream instead. For the cheesy flavor, grab grated Parmesan cheese. For a vegan option, nutritional yeast works well. You will add minced garlic for a lovely aroma. Nutmeg adds a warm, nutty taste to the sauce. Finally, fresh parsley brightens up the dish and makes it look pretty. Gather these ingredients, and you’re ready to create a delightful meal! {{ingredient_image_1}} 1. Preheat your oven to 400°F (200°C). 2. Cut the spaghetti squash in half lengthwise and scoop out the seeds. 3. Drizzle the inside with olive oil. Season with salt and pepper. 1. Place the squash cut-side down on a baking sheet. 2. Roast for 30-40 minutes until tender. You want it soft enough to shred. 1. In a medium saucepan, simmer heavy cream over medium heat. 2. Add minced garlic and cook for 1-2 minutes until it smells great. 3. Whisk in grated Parmesan cheese until it melts and is smooth. 4. Stir in nutmeg and season to taste with salt and pepper. 1. Once the squash is cooked, use a fork to scrape the insides. 2. You’ll create spaghetti-like strands. 3. Combine the squash strands with the Alfredo sauce. Toss gently to coat. 4. Serve warm and enjoy! How to perfectly roast spaghetti squash To roast spaghetti squash, start by preheating your oven to 400°F (200°C). Cut the squash in half lengthwise and scoop out the seeds. Drizzle the insides with olive oil and sprinkle salt and pepper. Place the halves cut-side down on a lined baking sheet. Roast for 30-40 minutes until the flesh is tender. You should easily shred it with a fork. Choosing the right garlic for flavor enhancement Using fresh garlic makes a big difference. Look for firm cloves with a strong scent. Avoid any that feel soft or look sprouted. Mince the garlic finely and add it to the sauce for a lovely aroma and taste. Achieving the perfect thickness for your Alfredo sauce For a thick, creamy sauce, simmer the heavy cream gently until it reduces slightly. Stir in the Parmesan cheese gradually. This helps it melt smoothly. If the sauce is too thick, add a splash of cream or some pasta water to thin it out. Substitutions for non-dairy diets If you need a non-dairy option, use a plant-based cream. Nutritional yeast works well instead of Parmesan. It adds a cheesy flavor without dairy. Adjust the amount based on your taste. Ideal sides to complement the dish Serve your creamy Alfredo spaghetti squash with a light salad or steamed veggies. Fresh greens balance the dish nicely. Roasted broccoli or asparagus also pair well and add color. Garnishing options for presentation Garnish with fresh chopped parsley for a pop of color. You can also sprinkle some extra cheese or a dash of nutmeg on top. This makes the dish look inviting and enhances the flavor. Pro Tips Choose the Right Squash: Look for a spaghetti squash that feels heavy for its size and has a smooth, firm skin for the best texture and flavor. Enhance the Flavor: Consider adding a pinch of red pepper flakes to the Alfredo sauce for a subtle kick or fresh lemon juice for brightness. Make It Ahead: You can roast the spaghetti squash and make the Alfredo sauce ahead of time. Just combine them before serving for a quick meal. Perfect Sauce Consistency: If your Alfredo sauce is too thick, whisk in a little pasta water or extra cream to achieve your desired consistency. {{image_2}} You can make a tasty vegan version of creamy Alfredo spaghetti squash. Start by swapping heavy cream for coconut cream or a blend of cashews and water. For a cheesy taste, use nutritional yeast instead of Parmesan. It adds a rich flavor without dairy. Blend soaked cashews with water for a creamy base. This mix gives you a nice texture. Boost the nutrition by adding vegetables like spinach, mushrooms, or peas. These add color and taste to your dish. You can also mix in proteins like grilled chicken or shrimp for extra heartiness. For some spice, try adding crushed red pepper or fresh herbs. Basil or thyme can brighten your dish, making it more exciting. Spaghetti squash is naturally gluten-free, making it a great choice for those who avoid gluten. If you want to add pasta, use gluten-free pasta like chickpea or rice pasta. These options will blend well with the creamy sauce. Always check labels to ensure your ingredients are gluten-free. To store leftovers, let the dish cool first. Then, place the creamy Alfredo spaghetti squash in an airtight container. This keeps it fresh and prevents it from drying out. Use glass containers for meal prep. They are easy to clean and reusable. For reheating, use the stovetop or microwave. If you use the stovetop, heat it gently in a pan. Stir often to warm it evenly. In the microwave, use a covered dish. Heat it in short bursts, stirring in between. This keeps the sauce from separating. Yes, you can freeze creamy Alfredo spaghetti squash. First, let it cool completely. Then, portion it into freezer-safe bags. Remove as much air as possible before sealing. To thaw, place it in the fridge overnight. Reheat slowly to keep the texture nice. What is spaghetti squash and how does it taste? Spaghetti squash is a unique vegetable. When cooked, its flesh turns into strands that resemble spaghetti. It has a mild, slightly sweet flavor. This makes it a great base for many sauces, like creamy Alfredo. Can I make this recipe ahead of time? Yes, you can prepare this dish ahead of time. You can roast the squash and make the sauce in advance. Store them separately in the fridge. When you’re ready to eat, combine them and heat gently. What can I use instead of Parmesan cheese? If you need a substitute for Parmesan cheese, try nutritional yeast. It gives a cheesy flavor without dairy. You can also use other hard cheeses, like Pecorino Romano. Is there a non-dairy alternative for heavy cream? Yes! You can use coconut cream or cashew cream. Both options provide a creamy texture. They work well in this Alfredo sauce recipe. How do I know when the spaghetti squash is done? The squash is done when its flesh is tender. You should be able to shred it easily with a fork. It usually takes about 30-40 minutes in the oven. Can I cook spaghetti squash in the microwave? Yes, you can cook spaghetti squash in the microwave. Cut it in half and scoop out the seeds. Place it cut-side down in a dish with water. Microwave for about 10-12 minutes, or until tender. What are the nutrition facts for this dish? This dish is rich in vitamins and minerals. It’s low in carbs and high in fiber. The heavy cream adds healthy fats, while the Parmesan provides protein. How many calories per serving does it offer? Each serving has about 400-450 calories. This varies based on the specific ingredients you use. If you make substitutions, it may change the calorie count. This recipe for creamy Alfredo spaghetti squash offers simple steps and great taste. You learned how to prepare the squash, make a smooth sauce, and combine both for a delicious meal. Whether you go vegan or add proteins, this dish fits many diets. Don’t forget to store leftovers well or even freeze them. With the right tips, you’ll elevate this dish every time. Try it out, and enjoy a healthy, new favorite!$

A delicious and creamy pasta alternative made with roasted spaghetti squash and a rich Alfredo sauce.

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Prep Time 15

Cook Time 45

Total Time 1

Ingredients

1 medium spaghetti squash
2 tablespoons olive oil
to taste salt
to taste pepper
1 cup heavy cream or plant-based substitute
1 cup grated Parmesan cheese or nutritional yeast
3 cloves garlic, minced
1/2 teaspoon nutmeg
for garnish fresh parsley, chopped

Instructions

Preheat your oven to 400°F (200°C).
Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds.
Drizzle the inside of the squash with olive oil, and season with salt and pepper.
Place the squash cut-side down on a baking sheet lined with parchment paper. Roast in the oven for about 30-40 minutes, or until the flesh is tender and can easily be shredded with a fork.
While the squash is roasting, prepare the Alfredo sauce. In a medium saucepan, over medium heat, melt the heavy cream and bring to a gentle simmer.
Add the minced garlic and cook for 1-2 minutes until fragrant.
Gradually whisk in the grated Parmesan cheese (or nutritional yeast) until melted and smooth.
Stir in the nutmeg and season with salt and pepper to taste. Remove from heat.
Once the spaghetti squash is cooked, use a fork to scrape the insides to create spaghetti-like strands.
In a large mixing bowl, combine the spaghetti squash strands with the creamy Alfredo sauce, tossing gently to coat.
Serve warm, garnished with fresh chopped parsley.

Notes

For a vegan option, substitute heavy cream with a plant-based alternative and Parmesan cheese with nutritional yeast.

Keyword Alfredo sauce, comfort food, spaghetti squash, vegetarian