Thursday, November 15, 2012

Recipe: Spaghetti Squash & Alfredo Sauce

It's still squash season, and if it's one thing I love, it's a good squash. My favorite go-to squash is the spaghetti squash, mainly because I LOVE spaghetti. What better to feed my never ending desire for carbs I shouldn't have a good spaghetti squash?

Once you cook the spaghetti squash, you can prepare your pasta dish like normal. Toss in a jar of marinara sauce or whip up a good alfredo, either way, you'll be surprised at how easy this healthy spaghetti substitute is.

Spaghetti Squash

Preheat your oven to 375°F and puncture your spaghetti squash 6-7 times around the whole thing. Once your oven's done preheating (or before if you're lazy like me) put the squash on a cookie sheet and put it in the oven for 45 minutes. 
After 45 minutes, test to see if the squash is easily cut into. If it's not quiet ready, bake for an additional 10 minutes and test again. Rinse and repeat until it's easy to cut into.

Once your squash is cooked, carefully cut it in halve lengthwise and scrape out the seeds and gunk into the trash. Then, using a fork, scrape the flesh of the squash so that it comes away from the skin in long stripes, like spaghetti.

For this squash, I cooked some chicken breasts and made my default parmesan alfredo sauce.

Alfredo Sauce

My recipe isn't exact with the measurements, I really just eyeball it. So, here's some eye balling.

Collect about a cup of fresh grated parmesan,just under a cup of whipping cream, and half a cup of white wine (optional). Not pictured here: pepper, parsley and oil.

Add a splash of oil to a sauce pan and put the heat on high. Add the cream and wine, then cook until simmering. Reduce the heat and gradually add the cheese, continually stirring so it melts evenly and doesn't boil over. Season with pepper and parsley to taste and cook until the wine smell has burned off, or until sauce starts to thicken.

Combine your spaghetti squash and chicken to your delicious sauce and enjoy!