Time 1h30m Number Of Ingredients 9 Steps:
To cook in the oven, preheat oven to 400 degrees. Cut the squash in half length-wise and scoop out the seeds with a spoon. Discard the seeds. Drizzle with olive oil and place face down on a baking sheet. Bake for 1 hour or until squash is fork tender. To cook in the Instant Pot, follow these directions. Once squash is cooked, shred the squash into long spaghetti-like strands by using a fork to scrape the squash widthwise. Melt the butter in a sauce pan over medium heat. Once butter has melted, add the cream, garlic, salt, and pepper and bring to a simmer. Turn off the heat and add the shredded Parmesan to the pan. Whisk until the cheese has melted and the sauce is smooth and creamy. Pour the Alfredo sauce over the squash and stir to coat. Spoon the squash into the empty squash halves. Sprinkle with the mozzarella. Alternately, add to a 9x9 baking dish. Bake at 350 degrees for 10 minutes. Sprinkle with parsley before serving.
Time 45m Yield 4 Number Of Ingredients 9 Steps:
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Pierce the spaghetti squash shells several times with a fork. Brush 1 teaspoon olive oil evenly over the cut sides of the squash and season with salt. Place spaghetti squash, cut sides down, on the prepared baking sheet. Use a sharp knife to cut 1/4 inch from the top of the garlic. Drizzle with 1 teaspoon olive oil and season with a pinch of salt. Wrap in a double layer of foil and place on the baking sheet with the squash. Roast in the preheated oven until squash shreds easily with a fork, about 30 minutes. Start the sauce after the squash and garlic have been roasting for 20 minutes. Melt 2 tablespoons butter in a medium saucepan over medium heat. Pour in cream and simmer for 2 minutes. Stir in Parmesan cheese and nutmeg, whisking quickly until smooth. Add remaining 2 tablespoons of butter. Remove the squash and garlic from the oven. Pull squash into spaghetti strands with a fork. Allow the garlic to cool slightly, then squeeze the cloves into a small dish. Use a fork to mash the pulp into a smooth consistency. Add to the cheese sauce; stir well. Divide Alfredo sauce evenly between the squash, sprinkle with parsley, and serve.
Time 1h15m Yield 2 Number Of Ingredients 10 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Place squash, cut-sides down, on a rimmed baking sheet and add water to surround squash. Bake in the preheated oven until tender, about 60 minutes. Gently scrape squash strands into the center of each half using a fork. Melt butter in a small saucepan over medium-low heat. Add garlic to hot butter and cook 1 to 2 minutes. Whisk in flour and cook for another minute while stirring until no lumps remain, 1 to 2 minutes more. Whisk in milk heated through. Add cream cheese and stir until smooth. Stir in Parmesan cheese, salt, and pepper. Spoon hot sauce equally on to each squash half. Gently pull up the squash strands to coat as much as possible with sauce. Top with extra Parmesan cheese if desired. Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler. Place squash halves under the broiler until golden and bubbly, 2 to 3 minutes.
Time 45m Yield 4 servings Number Of Ingredients 8 Steps:
Slice spaghetti squash in half lengthwise. Scoop out the seeds with a spoon and clean as you would a pumpkin. Completely submerge 1 half at a time, in a large pot of boiling water and cook for about 20 minutes until the inside is just tender to a fork and pulls apart in strands. (Cook’s Note: It is better to undercook if you’re not sure.) Remove, drain and cool with cold water or ice bath to stop the cooking. Scoop out the cooked squash from its skin with a spoon as you would an avocado and discard the skin. Use a fork to fluff and separate the squash into “spaghetti”- like strands. You can also use your hands. Reserve the separated cooked squash and dip with a strainer into boiling water to reheat just before serving. Melt half the butter in a medium saucepan over medium-high heat. Add cream and reduce for about 2 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in the rest of the butter and parsley. Place spaghetti squash in a large serving bowl, and pour Alfredo sauce over squash. Garnish with basil and tomatoes. Serve and enjoy!
Time 50m Yield 4 serving(s) Number Of Ingredients 8 Steps:
Slice spaghetti squash in half lengthwise, scoop out seeds with a spoon; place squash cut side down in microwave safe dish with 1/3 cup water; Cook about 15 minutes or until tender when tested with a fork. Scoop out the cooked squash from its skin, discard skin; Use a fork to fluff and separate the squash into"spaghetti"- like strands; you can use your hands; Reserve the cooked squash and heat in Microwave just before serving. Melt half the butter in a medium saucepan over medium-high heat; add cream and reduce for about 2 minutes,then add garlic and cheese, WHISK QUICKLY, heating through;Stir in the rest of the butter and parsley. Place spaghetti squash in a large serving bowl, and, pour Alfredo sauce over squash, Garnish with basil and tomatoes, serve and enjoy.
Time 27m Yield 6-8 serving(s) Number Of Ingredients 7 Steps:
Cooking The Squash: I like to cut in half cover with plastic wrap, place cut side up in a dish with 1/4 Celsius water and nuke for about 12 minute Let cool, seed and strand. In a medium-sized saucepan, combine the all ingredients except spaghetti. squash over medium-low heat and whisk until smooth and creamy, stirring. constantly to prevent burning. Add the spaghetti squash strands to the sauce.
