This spaghetti squash Alfredo is a knockout dish not to be missed.
The best part of this squash alfredo recipe is the twice-baked effect.
After a second round in the oven, the squash mixture browns in all the right places.
Photo:Christopher Testani
Serve it on its own as a vegetarian main or as a side to grilled chicken or sausages.
For a quick red sauce variation, toss spaghetti squash strands with ricotta and top with marinara sauce.
Scatter pieces of fresh mozzarella on top and broil until the cheese is melted and browned in spots.
Place squash halves cut side up on a foil-lined rimmed baking sheet.
Drizzle with oil and rub to coat.
Turn squash cut side down.
Bake until tender and lightly browned, 45 to 50 minutes.
Remove baking sheet from oven and flip squash cut side up.
Increase oven temperature to broil with rack about 6 inches from heat.
Meanwhile, place cream in a medium pot and bring to a simmer.
Pour into a medium bowl.
Stir in butter until melted.
Shred squash flesh into spaghetti-like strands with a fork.
Transfer to a large bowl, reserving 1 squash skin on baking sheet.
(Discard other squash skin.)
Add cream mixture, half of cheese, and pepper to squash strands.
Transfer mixture to reserved squash skin and spread evenly.
Top with remaining half of cheese.
Broil squash until cream is bubbly and lightly browned.
Top with pepper and basil or parsley.
2,000 calories a day is used for general nutrition advice.
