Garlic Parm Spaghetti Squash

Low carbalicious! Spaghetti squash in a rich and creamy Alfredo type sauce. With no pasta and no heavy cream this is a lighter version of regular fettuccini Alfredo.

Ingredients:

1 medium spaghetti squash

1 small onion, diced

2 tsps minced garlic

1 tbsp olive oil (or bacon drippings)

1/2 cup frozen peas or edamame beans

1/4 cup butter

1/4 cup flour

3 cups milk

salt and pepper to taste

pinch of red pepper flakes

1/2 cup shredded parmesan cheese

12 or 14 cherry tomatoes, halved

Tah Dah! This here 🠋 is my very own spaghetti squash grown in my garden from a seed of a squash I bought last fall! Enough tooting my own horn, back to the recipe!

So, first you want to bake the squash. Cut it in half lengthwise and scoop out the seeds. (Clean them off and dry for planting next year if you have the space.) Place the halves cut side down on a baking sheet and add 1/4 cup water. Bake at 400°F for 45 minutes. Then once cool enough to handle use a fork to shred the "spaghetti" from the shell leaving a little on the sides for stability as you will be filling them later.

But while the squash bakes you can prepare the rest of the dish. Heat 1 tbsp olive oil in a frying pan and brown the onion, then add the garlic and peas and remove from heat.

In a saucepan melt the butter and whisk in the flour. Pour the milk in and whisk together until smooth. Cook on medium heat until starting to thicken then add the parmesan, salt and pepper and red pepper flakes.

NOTE: depending on the size of your squash you may end up with extra white sauce. Just refrigerate it for other uses.

Now take the shredded squash and the rest of the vegetables (except tomatoes) and mix them together in a large bowl with the white sauce. As I mentioned you may not need all the sauce. Just add enough so the dish is saucy not soupy.