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Spaghetti Squash Alfredo

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Too many people pass right by the spaghetti squash in the supermarket produce section simply because they don't know what it is or how to prepare it. Well, not only is it a fun dish to serve, but it's a fresh-tasting, low-fat, low-calorie option for combining with flavorful toppings. C'mon, give spaghetti squash a chance!

Serves: 4

Cooking Time: 25 min

What You'll Need:
  • 1 medium-sized spaghetti squash
  • 1 cup reduced-fat sour cream
  • 1/2 cup (2 ounces) shredded part-skim mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
What To Do:
  1. Fill a soup pot with 1 inch of water and place the whole squash in the water. Bring to a boil over medium-high heat, cover, and cook for 25 to 30 minutes, or until tender.
     
  2. In a medium-sized saucepan, combine remaining ingredients over medium-low heat and whisk until smooth and creamy, stirring frequently to prevent burning.
     
  3. When squash is tender, remove it to a cutting board and allow to cool slightly, about 15 minutes. Cut squash in half lengthwise, then use a soup spoon to remove and discard seeds. Scrape the inside of squash with a fork, shredding it into noodle-like strands. Add strands to the sauce and stir until thoroughly mixed and heated through. Serve immediately.
Notes

If you want to save some time, cut the raw squash in half lengthwise and place in a microwave-safe covered casserole dish with 2 tablespoons water; microwave for 10 to 12 minutes or until tender. Be careful when cutting raw spaghetti squash. The outer skin is very hard.

OOH ITS SO GOOD!

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