Skinny Spaghetti Squash Alfredo

asian european french italian korean main savory umami hard medium

Prep

25 min

Cook

73 min

Total

98 min

Ingredients (10)

1 medium spaghetti squash, halved and seeded g

1 tablespoon butter g

3 cloves garlic, minced g

2 tablespoons all-purpose flour g

1 ½ cups fat-free milk g

1 tablespoon cream cheese g

1 cup grated Parmesan cheese, or more to taste g

2 tablespoons grated Parmesan cheese g

¼ teaspoon kosher salt g

⅛ teaspoon ground black pepper g

Nutrition

kcal

fat

carbs

protein

Instructions

Preheat the oven to 350 degrees F (175 degrees C).

Place squash, cut-sides down, on a rimmed baking sheet and add water to surround squash.

Bake in the preheated oven until tender, about 60 minutes.

Gently scrape squash strands into the center of each half using a fork.

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.

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.

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.