My son in laws family owns a farm where I am from and he would bring me the best corn, berries, pumpkins and squash. I wish I had this recipe then…sigh…but at least I have it now, and so do you:)
I found this recipe over on food doodles site. I decided I needed to make changes because I did not have an hour to “bake” the squash before I wanted to serve dinner. So, I did what every red-blooded american girl does and microwaved it!
Now, I k now a lot of people are against microwaves so if that is you… feel free to follow the original.
You can tell by
hers is crossed through, mine is italic and bold. She calls it “Skinny Spaghetti Squash”
I call if “Freddy Spaghetti” in reference to the Alfredo type sauce:) Either way its super yummy and not bad on the bod:))
Have fun and enjoy…do be careful cutting this squash and really any squash or watermelon, they are buggers!
- 1 medium-sized spaghetti squash
- 1 tbsp butter
- 2½ tbsp flour (whole grain is fine)
- 2-3 cloves of garlic, very finely minced, grated or pressed
- 1 tbsp cream cheese(low-fat is fine)
- 1½ C milk(low-fat is fine)
- 1 C
freshlygrated, parmesan cheese, plus 2 tbsp extra for topping
- ¼ tsp Himalayan Sea salt
- First prep the spaghetti squash.
Preheat the oven to 350 degrees.Cut the spaghetti squash in half using a large sharp knife, scoop out the seeds and place cut side down on a rimmed baking sheet coveredmicrowave safe casserole dish with about 1/2 of water. Bake until tender, about an hour Alternatively, keep the spaghetti squash whole.Poke a few holes deep into the squash with a large knifefork. Place in the oven whole. Bake for 60 minutes, remove from the oven and let rest for 10 to 20 minutes before slicing in half with a large serrated knife like a bread knife. Scoop out the seedy inside leaving the spaghetti strands.Microwave for 10 minutes. Once cooked, use a fork to gently scrape the “spaghetti” strands into the center.
- For the sauce, melt the butter in a small pot. Once hot add the garlic and saute for 1-2 minutes over medium low heat. Add the flour and whisk into the butter. Cook for another minute while stirring. Add the cream cheese, let it warm it up and melt and stir it in to the butter mixture.
- Add the milk and whisk well. (If it’s a bit lumpy, use a fork to press out.)Bring up to a gentle simmer then remove from the heat. Add the freshly grated cheese and salt and stir until melted, just a minute or two. Pour half the sauce into each spaghetti squash half (or less if using a smaller squash). Gently stir to combine. Top with an extra sprinkle of Parmesan and place under the broiler of your oven for 2-3 minutes until golden and bubbly. Serve immediately.
I was not sure if my husband would like this…. but here was my answer:)