Ingredients
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1 medium spaghetti squash, halved and seeded
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1 tablespoon butter
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3 cloves garlic, minced
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2 tablespoons all-purpose flour
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1 ½ cups fat-free milk
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1 tablespoon cream cheese
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1 cup grated Parmesan cheese, or more to taste
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2 tablespoons grated Parmesan cheese
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¼ teaspoon kosher salt
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⅛ teaspoon ground black pepper
Directions
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Preheat the oven to 350 degrees F (175 degrees C).
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Place squash, cut-sides down, on a rimmed baking sheet and add water to surround squash.
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Bake in the preheated oven until tender, about 60 minutes.
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Gently scrape squash strands into the center of each half using a fork.
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To make the Alfredo sauce: Melt butter in a small saucepan over medium-low heat; add garlic and cook for 1 to 2 minutes. Whisk in flour and cook for another minute while stirring until no lumps remain. Whisk in milk until heated through. Add cream cheese and stir until smooth. Stir in Parmesan cheese, salt, and pepper.
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Spoon Alfredo sauce equally on to each squash half; gently pull up the squash strands to coat as much as possible with sauce. Top with extra Parmesan cheese if desired.
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Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Place squash halves under the broiler until golden and bubbly, 2 to 3 minutes.
Cook’s Note
Sometimes I use this alternative method for baking the squash: Poke a few holes deep into the whole squash with a paring knife. Bake for 60 minutes, remove from the oven, and let rest for 10 to 20 minutes before slicing in half with a large serrated knife. Scoop out the seedy inside, leaving the spaghetti strands.
Nutrition Facts (per serving)
477 | Calories |
23g | Fat |
43g | Carbs |
28g | Protein |
Nutrition Facts | |
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Servings Per Recipe 2 | |
Calories 477 | |
% Daily Value * | |
Total Fat 23g | 30% |
Saturated Fat 14g | 68% |
Cholesterol 67mg | 22% |
Sodium 1128mg | 49% |
Total Carbohydrate 43g | 16% |
Dietary Fiber 0g | 1% |
Total Sugars 10g | |
Protein 28g | 55% |
Vitamin C 9mg | 10% |
Calcium 827mg | 64% |
Iron 2mg | 12% |
Potassium 759mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.