Harvest Spaghetti Squash Alfredo

Wholesome and farm-fresh spaghetti squash is a low-carb alternative to enjoy a traditional favorite dish. Tender strands of spaghetti-like squash are tossed with a creamy cheese sauce that is light and full of garlicky flavor. Best of all, this boat of yummy comfort food is incredibly easy to prepare and can be served right in the squash shells or dished up as a delicious side.

Yield: 2 full or 4 half servings

Ingredients

1 tsp olive oil
1 medium spaghetti squash
1 tbsp butter
2 ½ tbsp all-purpose flour or whole wheat flour
2-3 cloves of garlic, finely minced or pressed
1 tbsp cream cheese
1 ½ cups The Farmer’s Cow Milk
½ – 1 cup grated cheese (Parmesan or Pecorino Romano), plus extra for topping
1/4 teaspoon salt
1 tbsp fresh parsley, minced

Directions

Preheat the oven to 350 °F. Cut the spaghetti squash in half lengthwise using a large sharp knife, scoop out the seeds, and brush a little olive oil on the inside of each piece. Place the cut side down on a baking sheet.
Bake until tender, about an hour. Remove from the oven and let rest for 10 to 20 minutes until it is cool enough to handle. Use a fork to scrape the “spaghetti” strands gently into the center and set aside to prepare the sauce.
Melt the butter in a small pot. Once hot and bubbly, add the garlic and saute for 1-2 minutes over medium-low heat. Whisk in the flour and cook for another minute while stirring. Add the cream cheese and stir until combined.
Add the milk and whisk well. Bring to a gentle simmer, cook until thickened, then remove from the heat. Add the grated cheese and salt and stir for 1 to 2 minutes until melted. Pour half the sauce into each spaghetti squash half. Gently toss to combine.
Top with an extra sprinkle of Parmesan and place under the broiler for 2-3 minutes until golden and bubbly. Serve immediately and enjoy!

Date Posted: September 9, 2024