Ingredients and Weight:
- 1 spaghetti squash (about 3 pounds)
- 1/2 cup grated Parmesan cheese
- 1/2 cup heavy cream
- 1/4 cup milk
- 1/4 cup chopped fresh parsley
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Preparation Time:
10 minutes
Cooking Time:
1 hour
Difficulty Level:
1
Preparation Method Steps:
- Preheat oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Brush the inside of the squash with olive oil and season with salt and pepper.
- Place the squash cut-side up on a baking sheet and bake for 45-50 minutes, or until tender.
- While the squash is baking, make the Alfredo sauce by whisking together the Parmesan cheese, heavy cream, milk, parsley, salt, and pepper.
- Once the squash is done baking, scrape the flesh into a bowl.
- Add the Alfredo sauce to the squash and stir to combine.
- Serve immediately.
Nutritional Information:
- Calories: 100
- Fat: 5 grams
- Carbohydrates: 15 grams
- Protein: 5 grams
Dish Characteristics:
- Creamy
- Rich
- Flavorful
- Healthy
User Comments:
- "This is the best spaghetti squash dish I've ever had!"
- "The flavors are amazing and it's so easy to make."
- "I love that it's healthy and guilt-free."
- "I will definitely be making this again and again."
- "Perfect for a quick and easy weeknight dinner."
Special Precautions and Tips:
- Be careful not to overcook the squash, as it will become mushy.
- If you don't have spaghetti squash, you can substitute zucchini noodles.
- To make the dish vegan, use dairy-free milk and cheese.