I love a good spaghetti squash and have eaten it numerous times with homemade marinara, but I wanted to try a white sauce for my white-sauce-loving husband! I cooked my squash until it was super soft and peeled out of its skin with the slightest tug of a fork, which made this dish incredibly creamy. However, it would be more pasta like and equally delightful with the squash a little less cooked if that’s what transpires for you! I was also regretfully out of mushrooms or I would have caramelized those bad boys and served them atop the squash-I guess I will just have to make this dish again! Oh to have to suffer through creamy spinach Alfredo twice!
Creamy Alfredo Spaghetti Squash
Prep time : 90 mins. Servings: 8
1 whole spaghetti squash
1 1/2 cups of milk( I used almond milk to cut down on the amount of dairy since I have a little one who can tolerate some cheese but not an overwhelming amount of dairy!)
1/2 cup of mozzarella cheese
1/2 cup of shaved Parmesan, Romano and Asiago cheese
1 tbs. sour cream (optional)
1 cup of finely chopped spinach
1-2 tsp. of garlic powder
1 tsp. corn starch
1 tbs Earth Balance or butter
Salt and pepper to taste
Half the squash, scoop out seeds and bake face down in 1 inch of water at 400 degrees until a fork is inserted easily. Scoop squash out and set aside to cool slightly.
Melt Earth Balance or butter in a medium sauce pan. In a small bowl, whisk corn starch and milk. Pour into pot and increase heat to medium high. Add chopped spinach, cheeses, sour cream and garlic. Stir well until sauce thickens. Add salt and pepper.
Pour sauce over squash and gently fold together until squash is well coated. Serve immediately. And if you’re looking for a good time, throw some mushrooms on top-now it’s a party!