Skinny Spaghetti Squash Alfredo Recipes

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SPAGHETTI SQUASH PASTA WITH GARLICKY ALFREDO SAUCE



Spaghetti Squash Pasta with Garlicky Alfredo Sauce image

This unbelievably creamy, 5-ingredient alfredo sauce marries perfectly with tender spaghetti squash for the ultimate comfort meal that's deceptively healthy and simple. Just 8 ingredients required!

Provided by Minimalist Baker

Categories     Entrée or Side

Time 30m

Number Of Ingredients 15

4 cups cooked spaghetti squash ((see step 1 for cooking methods))
1 Tbsp water ((or sub just enough oil to coat the pan))
1 healthy pinch sea salt, plus more to taste
1/4 tsp Italian herbs ((basil + oregano))
1/8 tsp garlic powder
1 pinch red pepper flake ((optional))
1/4 cup raw cashews
2 cloves garlic, plus more to taste
2 Tbsp nutritional yeast
1/4 - 1/2 tsp sea salt, plus more to taste
3/4 cup unsweetened plain almond milk ((or other dairy free milk like rice or hemp))
1 handful fresh basil ((optional))
Fresh herbs ((basil or parsley))
Vegan parmesan cheese ((or additional nutritional yeast))
Red pepper flake

Steps:

  • SPAGHETTI SQUASH: Cook your spaghetti squash using our oven method or Instant Pot method. Once slightly cooled, fluff with a fork to make it stringy. Then measure out roughly 4 cups spaghetti squash (as the original recipe is written // alter as needed if adjusting serving size) and set aside.
  • SAUCE: In the meantime, prepare sauce by soaking raw cashews in very hot water for ~15 minutes.
  • After the 15 minutes are up, drain and rinse cashews and add to a small blender. Add remaining sauce ingredients (garlic, nutritional yeast, salt, and almond milk) and blend until creamy and smooth. The sauce should be thin and pourable (add more water as needed).
  • Taste and adjust flavors as needed, adding more nutritional yeast for cheesiness, salt to taste, or garlic for zing. Set aside. NOTE: At this time, you could also blend in a handful of fresh basil for added flavor and gorgeous green color.
  • PASTA: Heat a large pan over medium heat (non-stick* or cast iron are best as stainless steel can be sticky). Add a bit of water (or oil) to the pan and then add your spaghetti squash.
  • Season with a healthy pinch of salt, Italian herbs, garlic powder, and red pepper flake (optional). And use a spatula or tongs to toss. Cook for 3-4 minutes, or until the squash is slightly browned and very hot.
  • Add the sauce and stir / toss to coat the squash. Cook for an additional 1-2 minutes, or until the sauce is bubbly and slightly thickened.
  • Serve immediately as is, or garnish with fresh herbs (such as parsley or basil), vegan parmesan cheese, or red pepper flake (all optional). Add a few of our Best Vegan Meatballs to make this dish even heartier!
  • STORAGE: Store leftovers covered in the refrigerator for up to 3-4 days (reheat in the microwave or on the stovetop until hot, adding a little dairy-free milk if it appears dry). Not freezer friendly.

Nutrition Facts : ServingSize 1 serving, Calories 222 kcal, Carbohydrate 30.1 g, Protein 9.8 g, Fat 9.1 g, SaturatedFat 1.5 g, Sodium 454 mg, Fiber 7.12 g, Sugar 9.56 g, UnsaturatedFat 6.36 g

SPAGHETTI SQUASH ALFREDO



Spaghetti Squash Alfredo image

Provided by Food Network

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 8

1/2 medium spaghetti squash
4 tablespoons unsalted butter
1 cup heavy cream
1 clove garlic, crushed
1 1/2 cups freshly grated Parmesan
1/4 cup chopped fresh parsley leaves
Fresh basil leaves
Grape or cherry tomatoes, sliced in 1/2

Steps:

  • Slice spaghetti squash in half lengthwise. Scoop out the seeds with a spoon and clean as you would a pumpkin. Completely submerge 1 half at a time, in a large pot of boiling water and cook for about 20 minutes until the inside is just tender to a fork and pulls apart in strands. (Cook's Note: It is better to undercook if you're not sure.) Remove, drain and cool with cold water or ice bath to stop the cooking.
  • Scoop out the cooked squash from its skin with a spoon as you would an avocado and discard the skin. Use a fork to fluff and separate the squash into "spaghetti"- like strands. You can also use your hands. Reserve the separated cooked squash and dip with a strainer into boiling water to reheat just before serving.
  • Melt half the butter in a medium saucepan over medium-high heat. Add cream and reduce for about 2 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in the rest of the butter and parsley. Place spaghetti squash in a large serving bowl, and pour Alfredo sauce over squash. Garnish with basil and tomatoes. Serve and enjoy!

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