Super Scrumptious Alfredo Spaghetti Squash

We love pasta, I have found some brands that are better for you and are made using vegetables, but we still try to limit the pasta.  I recently have gotten some homemade pasta recipes, but I haven't tried it just yet.  Spaghetti Squash has become our new found friend, giving us the pasta comfort food that we love, but still good for you.  A friend of mine makes zoodles, which is "noodles" made out of strips of Zucchini using a Julienne Peeler--- I will be getting one of these very soon to try this as well.

The normal process of baking the spaghetti squash is my favorite method, but it takes a minimum of an hour...... so if you don't have the time a microwave comes in really handy.  In the recipe below I will give the microwave directions-- if you want the baked method here ya go:  Pre Heat the oven at 350 degrees.  Cut the squash in half, scoop out the seeds.  I next like to brush a small amt of olive oil and sprinkle an Italian herb mixture all over the inside.  Turn the halves cut side down into a rimmed baking dish, filled with water.  Poke several holes into the squash and bake for 60 minutes or until tender.  Take out of oven and let rest 10-20 minutes.  Once cooled a bit scrape out the insides with a fork to loosen the "noodles" from the squash.

Super Scrumptious Alfredo Spaghetti Squash

1 Medium sized spaghetti Squash
1 TBSP butter (or coconut oil as a substitute)
 3 cloves of garlic, finely minced
2 TBSP flour
1 1/2 cup milk (can use almond milk, soy milk your preference)
1 Tbsp cream cheese or Neufchatel cheese
1 cup freshly grated Parmesan cheese, plus 2 TBSP extra for topping
1/4 tsp kosher salt
1/8 tsp freshly ground pepper
fresh parsley for garnish

Cook Spaghetti Squash --bake as listed above or Microwave method:  Cut the squash in half with a sharp knife.  Scrape out the seeds brush your preferred fat onto inside of the halves-- I use olive oil then sprinkle with salt and pepper.  Put the squash cut side down in a glass container with lid.  Cover the container with lid, make sure to leave a small vent.  Microwave for a total of 8-12 minutes.  Start with 5 minutes, cook for another 3-4 minutes check, cook for another minute at a time until the squash is soft to the touch.  Let the squash rest for 10 minutes.

For the sauce:  Melt the butter in a small pot over medium low heat.  Once hot add the garlic and and saute for 1-2 minutes.  Whisk in the flour, cooking for another minute while stirring.  Whisk in milk until no lumps remain.  Once hot, add cream cheese and stir until smooth.    Remove from the heat.  Stir in Parmesan, salt and pepper. 

Spoon sauce equally into each spaghetti squash half.  Gently pull up the spaghetti strands to coat as much as possible with the sauce.  Top with extra Parmesan and place under the broiler of your oven for 2-3 minutes or until golden and bubbly.  Top each half with a pinch of red pepper flakes or parsley if desired.  Serve hot.

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