Description
Welcome fall with this creamy, healthy and comforting spaghetti squash alfredo recipe… Plus, it only takes 20 minutes to make!
Ingredients
Scale
- 1 medium spaghetti squash (about 1 pound)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup + 2 tablespoons 1% milk
- 1/2 teaspoon powdered chicken stock
- 1 tablespoon soy sauce
- 2 tablespoons parsley (roughly chopped)
- 2 stalks scallions (finely chopped)
- 2 tablespoons chives (finely chopped)
- freshly grated parmesan cheese for sauce and as topping (optional)
Instructions
- Slice both ends of spaghetti squash and slice in half lengthwise. Scrape off the seeds and place in a microwave-safe baking dish or tupperware, skin facing up. Fill the dish with one inch of water and microwave for 12-15 minutes, until spaghetti squash is tender.
- Gently fluff and separate the strings with a fork and transfer to a bowl.
- In a small pot over medium high heat, melt butter and slowly add flour. Whisk continuously for 1-2 minutes, until the flour turn light brown.
- Slowly add milk while whisking and add chicken stock powder and soy sauce.
- Add about 1 tablespoon parmesan cheese and whist until smooth (this step is optional).
- Bring to a boil, lower heat to a simmer and whisk continuously until sauce has thicken (1-2 minutes).
- Turn the heat off and set aside.
- Divide spaghetti evenly among 4 bowls and top with alfredo sauce and parmesan cheese.
- Garnish with chives, scallions and parsley and season with salt and pepper. Serve immediately.
Notes
This spaghetti squash alfredo doesn’t keep well in the fridge for more than a day. It’s best when eaten fresh and warm.
Nutrition
- Serving Size:
- Calories: 273
- Sugar: 8.2 g
- Sodium: 326.1 mg
- Fat: 14.5 g
- Saturated Fat: 8.3 g
- Carbohydrates: 31.2 g
- Fiber: 1 g
- Protein: 6.8 g
- Cholesterol: 37.4 mg
