I was expecting a lot of resistance from my kids when I served this dish, but happily they were on board. They ate it and remarked several times how much they enjoyed it. Success! This would be great alongside a chicken breast. I also plan on adding sauteed mushrooms for next time to add a bit of flavor and bite.
Next up for spaghetti squash will be to make our usual spaghetti sauce, which we make by sauteing diced red bell peppers, diced onions (red or yellow) and sliced mushrooms. Add to that sweet Italian sausage and it is a delicious dinner.
Spaghetti Squash Alfredo
Makes about 6 servings
- 1 medium-sized spaghetti squash
- 1 jar Alfredo sauce (or use your favorite alfredo sauce recipe)
- 1/2 cup shredded mozzarella cheese
- 2 Tbsp. Parmesan cheese
- Garnish: dried or fresh parsley, or any other herbs you prefer
- For next time: I will add sauteed mushrooms
1. Heat oven to 350-f degrees. Prepare the squash by cutting in half lengthwise. Scoop out seeds and place cut side down on a rimmed baking sheet covered with water. Bake until tender, about an hour. (I had to add a bit of water half way through as it had evaporated)
2. Once squash is cooked, use a fork to gently scrape the squash strands away from the skin, being gentle so the skin doesn't tear. Place in a mixing bowl and combine with the alfredo sauce. Add the coated spaghetti squash back into the skins.
3. Top with shredded mozzarella, Parmesan and herbs. Broil for a few minutes until lightly browned. Serve warm.
Adapted from Feeding Mr. Picky.