Craving a creamy, indulgent pasta dish without the calories? Prepare to have your taste buds and your waistline thank you! This revolutionary Skinny Spaghetti Squash Alfredo is about to change everything you thought you knew about comfort food. Imagine twirling a fork full of creamy, cheesy goodness that's actually packed with nutrition and incredibly low in calories. This game-changing recipe transforms the humble spaghetti squash into a restaurant-worthy meal that will make you forget all about traditional heavy pasta dishes.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 medium spaghetti squash
- 1 cup cauliflower florets
- 1 cup vegetable broth
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- Salt and pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that the spaghetti squash cooks evenly and becomes tender.
- Carefully slice the spaghetti squash in half lengthwise using a sharp knife. Scoop out the seeds and stringy insides with a spoon, creating a hollow space in each half.
- Drizzle the inside of each half with a little olive oil and season with salt and pepper. Place the squash halves cut-side down on a baking sheet lined with parchment paper.
- Roast the spaghetti squash in the preheated oven for about 30 minutes, or until the flesh is tender and easily pierced with a fork. While the squash is roasting, you can prepare the Alfredo sauce.
- In a medium saucepan, combine the cauliflower florets and vegetable broth. Bring to a boil over medium-high heat, then reduce the heat to a simmer. Cook the cauliflower for about 10-15 minutes, or until it is tender.
- Once the cauliflower is cooked, drain any excess broth and transfer the florets to a blender or food processor. Add the minced garlic, grated Parmesan cheese, and a pinch of salt and pepper.
- Puree the mixture until it is smooth and creamy. If the sauce is too thick, you can add a little bit of the reserved vegetable broth until you reach your desired consistency.
- Once the spaghetti squash is done roasting, remove it from the oven and let it cool for a few minutes. Using a fork, scrape the flesh of the squash to create spaghetti-like strands.
- In a large bowl, combine the spaghetti squash strands with the cauliflower Alfredo sauce. Toss well to coat the squash evenly with the sauce.
- Serve the Skinny Spaghetti Squash Alfredo warm, garnished with additional grated Parmesan cheese if desired. Enjoy your healthy Italian dish!
Tips
- Choose the Right Squash: Select a spaghetti squash that feels heavy for its size and has a firm, unblemished skin for the best texture and flavor.
- Roasting Hack: To make cutting the squash easier, microwave it for 3-5 minutes to soften the skin before slicing.
- Sauce Consistency Matters: If your cauliflower Alfredo sauce is too thick, gradually add vegetable broth until you reach a silky, smooth texture.
- Maximize Flavor: Roast the garlic before adding it to the sauce for a deeper, more complex flavor profile.
- Make-Ahead Friendly: You can prepare the roasted squash and sauce separately up to two days in advance, making this a perfect meal-prep recipe.
- Garnish Generously: Top with fresh herbs like basil or parsley, or add a sprinkle of red pepper flakes for an extra kick.
- Protein Boost: For a more substantial meal, add grilled chicken, shrimp, or tofu to the dish.
Nutrition Facts
Calories: 110kcal
Carbohydrates: 15g
Protein: 7g
Fat: 4g
Saturated Fat: 2g
Cholesterol: 10mg
