Do you like spaghetti squash? I have cooked it several times and ways, yet my boys would not eat it. ( They are getting so picky lately, something I definitely need to work on.) I have tried salt and pepper, butter and parmesan, spaghetti sauce..nope, nothing from my twins.
This time, I decided to go with alfredo sauce. Good news, my oldest loved it! He pretty much likes any white sauce and white pizza, just like his Mom. The twins, well, they were being pretty negative about trying a new dish. I’ll keep making it, next time..I’ll start, making it simple with a little salt, pepper, butter and parmesan. Sooner or later they should like it, right?!
Alfredo Spaghetti Squash
- 3 lb spaghetti squash
- 3 Tablespoons olive oil
- 1/2 Tablespoon minced garlic
- 1/4 cup margarine or butter
- 3 oz. neufchatel, homemade, or cream cheese
- 3/4 to 1 cup parmesan cheese, shredded
- 1/2 to 1 cup heavy cream, half and half or whole milk
- sea salt to taste
- pepper to taste
- 1/2 to 1 teaspoon dried basil
- 1/4 to 1/2 teaspoon dried oregano
Preheat oven to 375 degrees F. Cut spaghetti squash in half lengthwise. Scoop out insides and seeds, discard in compost bin. Rub inside of squash with 1 to 2 Tablespoons olive oil. Place on foil lined baking sheet, cut side up. Roast in preheated oven 45 to 55 minutes until knife can be inserted easily and shreds with a fork.
In a 10″ skillet add 1 Tablespoon olive oil, margarine, minced garlic, nuefchatel and shredded parmesan cheese. Whisk until melted, adding heavy cream a little at a time. Add desired amount dried basil and oregano, crushing with fingers. Toss in spaghetti squash, season with salt and pepper to taste. Sprinkle with additional dried herbs. Enjoy!
NOTE: Shredded parmesan melts better than the fine, powdery kind. Jar Alfredo Sauce could also be used.