As I’ve mentioned before, I love pasta. However I really try to eat more veggies than carbs. Then one day I discovered spaghetti squash and we began a beautiful, lasting relationship together. The thing about spaghetti squash is that, it is in fact a squash, so you can’t really go into this relationship expecting it to be a perfect substitute for pasta. It isn’t. It’s a different taste and texture, but there are plenty of recipes that are pretty wonderful, like this one from Bloglovin’.
Spaghetti Squash Alfredo
- 1 small head of cauliflower
- 1 small shallot, minced
- 1 large clove garlic, minced
- 1/2 cup non fat milk
- 1 oz (2 Tbsp) plain Greek Yogurt
- 2 Tbsp freshly grated Parmesan cheese or low fat mozzarella
- Sea salt and freshly ground black pepper, to taste
- Dijon mustard (I use about 1 tsp) and lemon juice to taste (I actually prefer lime juice, about 1 tsp)
- I also like to add a pinch of nutmeg
- Cut the squash length wise with a sharp knife, then scrape out the seeds. Preheat your oven to 360 F and place both halves skin side down on a baking sheet and spray flesh with cooking spray. Bake for 35 minutes or until tender.
- While the squash cooks, start to prepare the Alfredo sauce. Put all ingredients into a pot and bring to a boil, then cover and simmer 15 minutes. Beat all of the ingredients with either a food processor or regular blender until smooth. Set this aside.
- Once the squash is cooked, use a fork to pull out the middle. It will look just like pasta!
- Pour the sauce over the squash and add a little extra cheese on top and place it back into the oven for 5 minutes or until melted.
For more delicious recipes, visit Bloglovin.com