Spaghetti Squash Alfredo

Monday, September 28, 2015

Spaghetti Squash
Raise your hand if you love fettucini alfredo! Now raise your hand if you love all the calories!? Meh..

Today I'm sharing a delicious spaghetti squash alfredo recipe with you that's all the fun and majorly guilt-free. I mentioned in my last post that we were having girl's night at my place and that my sister was cooking- well, THIS was on the menu and it's totally 'share worthy'. If you didn't know, spaghetti squash is an excellent alternative to traditional pasta noodles. Sure, the taste is a wee bit different, but oh-so yummy. And just think about all those calories you'll be saving! ;) I bet you'll love it.
The hardest part of the whole dumb recipe is cutting the spaghetti squash in half. Ha. Hard as a rock, people. Squash-splitting should be an olympic sport. Anyway, just cut your spaghetti squash in half, cover the cut sides with olive or avocado oil, and bake at 400 for 45-50 minutes. Squash should come out looking like noodles when you scrape it with a fork.
^^ While your squash is cooking, prep your veggies and herbs. ^^
Heat butter or ghee in a pot over medium heat and cook garlic and shallot (or onion) until soft, about 4 minutes.
^^ Add in the mushrooms and cook for 5-6 minutes. ^^
Lastly, stir in the heavy cream or coconut milk while scraping the bottom of the pan.

To serve- add the spaghetti squash to the pan, season with salt & pepper, and mix it together well until everything is incorporated. Simmer for 5 minutes then remove from heat.
Serve topped with fresh basil and shaved parmesan! Yum.
It doesn't get much simpler than this, folks. And hey, if you're into a paleo lifestyle then this recipe can totally be made to your standards (see below). Also, I challenge you to try using spaghetti squash in place of pasta for other recipes! It's a fun, healthy, and low-calorie substitution that also helps you get in your daily serving of vegetables. Win-win!

I hope your week is off to a great start. I'm still buzzing from an amazing weekend. Ben was gone ALL last week (so depressing) on a business trip so when he returned home on the weekend it was a great reunion. Winston and I missed him so much. Thankfully I have the most wonderful family who took me camping (baby 'and' dog in tow) and spoiled me rotten. Homemade camp meals, long bike rides, walks with Winston, and lazy afternoon naps made for the best time. Michigan really shows off this time of year. Everything is changing and so beautiful! See you back here soon, friends. xoxo--

Spaghetti Squash Alfredo with Mushrooms

-1 Spaghetti squash, cut in half (good luck) and seeds removed
-Avocado or olive oil for brushing 
-3 tablespoons butter or ghee
-2 cloves of garlic, minced 
-1 shallot (or onion), minced 
-8 ounces mushrooms, sliced. *If you're a mushroom addict like me then add more!
-1/2 cup heavy cream or coconut milk 
-7 basil leaves 
-1/2 cup grated parmesan cheese 

-Cut spaghetti squash in half and brush the insides with avocado or olive oil 
-Bake your spaghetti squash (insides facing up) for 45-50 minutes in an oven at 400 degrees.
-Scrape out insides of squash with a fork and place in a bowl, set aside 
-While squash is cooking- saute the garlic & shallot (or onion) in butter or ghee for about 4 minutes or until soft
-Add mushrooms and cook 5 minutes more
-Pour in heavy cream or coconut milk while scraping the bottom of the pan
-Add in spaghetti squash, season with salt and pepper, and stir until combined. Simmer for 3 minutes then remove from heat.
-Serve topped with fresh basil and shaved parmesan. Enjoy!!

*This recipe was made using Joshua Weissman's paleo cookbook- The Slim Palate. We made some modifications.

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