Wednesday, September 18, 2013

Rich Spaghetti Squash Alfredo

Lightened-Up Spaghetti Squash Alfredo |

  • Spaghetti Squash
  • 1 tablespoon unsalted butter
  • 3 cloves garlic, finely minced
  • 2 tablespoons white whole wheat flour
  • 1 cup of milk (I used 2%, but you could use skim)
  • 1 tablespoon 1/3 reduced fat cream cheese
  • 1 cup grated melty cheese like Parmesan or what I used, goat gouda cheese
  • 1/4 cup grated mozzarella or Parmesan, for topping
  1. Bake your spaghetti squash as instructed here. Use a fork to break up spaghetti sauce inside of the spaghetti squash casing.
  2. In a small sauce pan over medium heat, melt the butter.
  3. Whisk in the garlic and cook for 1 minute until fragrant.
  4. Whisk in the flour until combined.
  5. Slowly whisk in the milk until combined and no longer has lumps.
  6. Still over the heat, whisk in the cream cheese.
  7. Remove from the heat and whisk in the cheese until melted.
  8. Evenly distribute the sauce to both of the spaghetti squash halves and stir.
  9. Top with the remaining cheese and place until a broiler for a minute or two until light brown.
  10. Serve immediately with pepper, red pepper flakes or hot sauce.

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