Spaghetti Squash with Homemade Alfredo



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Preparation Time


3 lb of one spaghetti squash
2 tablespoons olive oil
4 large cloves garlic
2 large broccoli crowns
6 large carrots

Homemade Alfredo Sauce

a few pinches nutmeg
1/4 cup fresh flat-leaf Italian parsley
1 1/3 cups freshly-grated parmesan cheese
1 cup half & half or heavy cream
1/4 cup Butter

1. Preheat your oven to 400°. And now for my favorite part: stabbing! With a sharp knife, stab a bunch of holes on all sides of the squash. Place in the oven and bake for around 40 minutes, flipping once half-way through.

2. While the squash is baking, heat oil in a skillet and saute garlic for 1 minute. Add carrots, cook for 4 minutes, then broccoli and cook for another 8 minutes, or until carrots have softened. Remove from heat and set aside.

3. When the squash is ready, remove it from the oven and let it cool for 10–15 minutes. (I use this time to prepare the alfredo.) Cut off ends and slice open lengthwise. Be careful! Even though you’ve let it cool, that thing is still h-o-t on the inside, and there’s plenty of steam just waiting to escape. I gave my right hand a proper steam-burning a few years ago while lifting a cookie sheet off a pan of simmering curry. (What? I didn’t have a top big enough to fit.) You do not want a steam burn—take my word for it. Remove the seeds and discard (or set aside, if you’d like to roast them later). Using a fork, begin scraping the squash away from the sides.

4. Scrape with caution. I go nuts trying to get every last bit of squash meat out, and have accidentally incorporated chunks of the outer skin into the strands. Yuck. Empty squash into a large bowl and mix in your sauteed vegetables. Cover with alfredo and serve.

Homemade Alfredo Sauce

1. Melt butter in a saucepan over medium-low heat. Add half & half/cream and allow it to simmer for a few minutes. Add cheese and whisk until sauce thickens. Stir in nutmeg and parsley. That’s it!


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