Spaghetti Squash Alfredo

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This spaghetti squash alfredo is perfect for those cold cozy days. With this warm saucy dish full of vegetables, you would never know there aren’t any noodles- it’s that good!

How to Make Spaghetti Squash Alfredo

Preheat oven to 400 degrees. Cut spaghetti squash in half, scoop out the seeds and sprinkle inside with olive oil. Place face down on baking sheet, poke a few holes on outside of squash and bake 30-40 minutes or until soft.

Meanwhile, cook broccoli on stove and set aside done. On a frying pan, combine 1 tsp olive oil, mushrooms, chickpeas, Mrs. Dash and basil together in pan. Cook for ~2-3 minutes until spices are well combined on mushrooms and chickpeas. Add spinach until wilted.

In a sauce pan, melt butter and cook garlic over medium heat. Add half and half and pepper. Bring to a boil and reduce to low heat. Let sauce thicken for ~3 minutes and then add Parmesan cheese and stir.

Once squash is cooked, remove from oven, scrape the squash to get individual strands of squash. Once the entire squash is done, add in chickpeas, broccoli, spinach, mushrooms and sauce. Stir until well combined. Sprinkle on Parmesan cheese and bake for another 10 minutes. 

Tips

1. You can use 1% or 2% milk instead of half and half for a little less fat, but the sauce will not get as thick. You can always add 1 tbsp flour with the melted butter and garlic if you want to make the sauce thicker.

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