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Light Spaghetti Squash Alfredo

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PREP TIME
10 min
COOKING TIME
65 min
TOTAL TIME
75 min
SERVINGS
2 servings
Dinner
Light Spaghetti Squash Alfredo
Ingredients
  • 1 medium spaghetti squash, halved and seeded
  • 1 tablespoon butter
  • 3 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups fat-free milk
  • 1 tablespoon cream cheese
  • 1 cup grated Parmesan cheese, or more to taste
  • 2 tablespoons grated Parmesan cheese
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
Instructions
1
First, heat the oven to its highest temperature setting, which is 350 degrees Fahrenheit or 175 degrees Celsius.
2
Next, position the squash halves cut-side down on a baking sheet lined with a rim, and pour water around them to create a moist environment.
3
Then, bake the squash in the preheated oven for approximately 60 minutes, or until it reaches a tender consistency.
4
After that, carefully extract the squash strands from their halves using a fork and place them in the center of each half.
5
To prepare the Alfredo sauce, melt butter in a small saucepan over a medium-low heat setting; add minced garlic and cook for 1 to 2 minutes, stirring occasionally.
6
Continue by whisking in flour and cooking for another minute while stirring continuously to eliminate any lumps that may form.
7
Next, whisk in milk until it reaches a heated state; then add cream cheese and stir until the mixture is smooth.
8
Subsequently, whisk in Parmesan cheese, salt, and pepper to create a well-balanced sauce.
9
Finally, spoon the Alfredo sauce evenly onto each squash half; gently lift up the squash strands to coat them as thoroughly as possible with the sauce.
10
Optional: sprinkle extra Parmesan cheese on top of each squash half for added flavor and texture.
11
To finish, position a rack about 6 inches away from the heat source on the oven's broiler setting; then, place the squash halves under the broiler and cook for 2 to 3 minutes, or until they turn golden brown and bubbly.