Tender strands of spaghetti-like squash are smothered in the creamiest alfredo sauce ever in this delicious spaghetti squash alfredo recipe. It offers a lighter, lower-calorie alternative to traditional pasta, but still brings decadence. Best of all, this boat of creamy comfort is also incredibly easy to prepare!
Ingredients
2mediumspaghetti squash
2tablespoonsEACH: butter and all-purpose flour
1 ½ cupswhole milk
1cupgrated parmesan cheese
1tablespoonminced parsley
½ teaspoonEACH: sea salt and pepper
½ teaspooncrushed chili flakes, optional
1 cupshredded mozzarella
Instructions
Preheat your oven to 400 degrees Fahrenheit. Cut each spaghetti squash in half lengthwise and remove the seeds and membranes. (Save the seeds to roast!)
Place the squash cut side up on a baking sheet and roast for 30-40 minutes, until it is tender. Remove it from the oven and when it is cool enough to handle, use a fork to scrape out the spaghetti and place it into a large bowl. Save the squash shells.
2 medium spaghetti squash
While the squash is baking, make the sauce. Melt the butter in a medium-sized frying pan over medium heat. Add the flour and whisk for 1 minute, until it turns light brown.
2 tablespoons EACH: butter and all-purpose flour
Add a splash of milk and whisk it into the flour. Continue to whisk in the milk, about ¼ cup at a time, until the sauce is smooth. Once the sauce is smooth, add any remaining milk. Whisk in the parmesan cheese, parsley, salt, pepper, and if using chili flakes.
1 ½ cups whole milk, 1 cup grated parmesan cheese, 1 tablespoon minced parsley, ½ teaspoon EACH: sea salt and pepper, ½ teaspoon crushed chili flakes
Pour the alfredo sauce over the spaghetti squash and use tongs to mix it together. Divide the spaghetti squash alfredo between the 4 empty spaghetti squash shells.
Top with mozzarella cheese and broil for 4-5 minutes, until the cheese has melted and is starting to turn golden. Serve right away.