Alfredo Spaghetti Squash

Alfredo Spaghetti Squash

1 spaghetti squash

1 Tbsp. butter

3 cloves garlic, finely minced

2 Tbsp. white whole flour

 1 cup milk

1 Tbsp. cream cheese

1 cup grated melty cheese (I used Parmesan with a little mozzarella

1/4 cup grated mozzarella or Parmesan, for topping

*Bake your spaghetti squash.  Use a fork to break up squash inside of the squash casing.  In a small sauce pan over medium heat, melt the butter.  Whisk in the garlic and cook for 1 minute until fragrant.  Whisk in the flour until combined.  Slowly whisk in the milk until combined and no longer has lumps.  Still over the heat, whisk in the cream cheese.  Remove from the heat and whisk in the cheese until melted.  Evenly distribute the sauce to both of the spaghetti squash halves and stir.  Top with the remaining cheese and place under a broiler for a minute or two until light brown.  Serve immediately.  Can garnish with parsley of red pepper flakes or hot sauce.

 * To bake your spaghetti squash preheat oven to 375 degrees.  Cut the squash in half; scoop out the seeds.  In a baking dish, place the halves face down and fill with 1/2 inch of water.  Bake for 45 minutes.  Turn the squash face up and bake for another 15 minutes or until tender when poked with a fork.   

Tiffany

2013