Baked Spaghetti Squash Alfredo

October 12, 2022

Saying no to pasta these days? Spaghetti squash is the ideal replacement for carb-dense noodles. It's mild taste makes this stringy veggie a perfect fit for any pasta sauce.  Here's a spin on a classic pasta recipe!

 

 

 

Ingredients:

Squash Preparation:

1 medium spaghetti squash

1 tbsp olive oil

1/2 tsp salt

1/4 tsp black pepper

Sauce Preparation:

2 tbspn unsalted butter

2 tsp minced garlic (2-3 cloves)

2 tbsp all purpose flour

1 cup heavy cream

1/3 cup whole milk

1/4 cup parmesan cheese

1/4 cup sundried tomatoes packed in oil (drained)

2 cups fresh spinach

1/2 tsp salt

1/4 black pepper

Topping:

1 cup mozzarella cheese

 Directions: 

  1. Preheat oven to 400° and line a baking sheet with parchment paper.
  2. Slice spaghetti squash in half lengthwise and remove and discard any seeds in the middle of the squash.
  3. Lay squash on the prepared baking sheet cut side up. Brush the insides of both halves with olive oil and sprinkle with salt and pepper.
  4. Roast squash in the preheated oven for 40-50 minutes until fork tender.
  5. While the squash is roasting, preheat a skillet or pan over medium heat on the stovetop with the butter until it melts.
  6. Add in the chopped garlic and cook, while stirring for 1 minute until the garlic is just lightly browned.
  7. Sprinkle the flour over the butter and garlic and mix until it's incorporated together into a paste.
  8. While whisking, slowly add in the heavy cream, milk, and parmesan cheese and continue to whisk until the cheese is melted and the sauce thickens.
  9. Remove the sauce from heat and stir in the sundried tomatoes, fresh spinach, salt and pepper.

Assembly:

Once the squash is finished roasting, remove it from the oven and using a fork, scrape the inside of the squash to release the strands. Add the spaghetti strands into the pan with the prepared alfredo sauce and toss to coat the strands with the sauce. Divide the spaghetti squash mixture even into the squash shells and sprinkle with the mozzarella cheese. Place the squash back in the oven for 5-10 minutes, until the cheese is melted and slightly browned.

Meet The Chef

At nine years old, Ben Gaffney asked if he could work alongside his father, a chef, at Congress Rotisserie in New Haven. The elder Gaffney put the boy to work washing dishes for two years, in the hope that it would discourage his interest in the restaurant business.

But a calling is a calling. Ben Gaffney has spent his life since then pursuing the wonders of food, bringing Middlefield along for the ride as chef at Lyman Orchards since 2017.
get to know chef ben

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