Spaghetti Squash Alfredo
A creamy and nutritious twist on traditional Alfredo pasta using spaghetti squash.
Equipment
- Oven
- Baking Sheet
- High-speed blender
- Fork
Ingredients
- 2 small spaghetti squash
- 5 Tbsp melted butter slightly cooled
- 2 cups cottage cheese (4% fat)
- 3/4 cup freshly grated Parmesan cheese divided
- 1 clove garlic peeled
- 1/2 tsp salt (plus more to taste)
- 1/2 tsp black pepper (plus more to taste)
- 1/4 cup chopped fresh parsley (optional)
- 1 cup shredded mozzarella cheese
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the spaghetti squash lengthwise and scoop out the seeds.
- Brush the cut sides with approximately 1 tablespoon of melted butter and season with salt and pepper.
- Place the squash cut side down on a baking sheet and roast for 35 to 45 minutes until tender.
- While the squash is roasting, blend the cottage cheese, 1/2 cup of Parmesan cheese, remaining melted butter, garlic, salt, and pepper until smooth and creamy.
- Once the squash has cooled slightly, flip it over and use a fork to shred the insides into spaghetti-like strands.
- Divide the creamy sauce between the squash halves and mix well. If using, stir in the chopped parsley.
- Top with shredded mozzarella and the remaining Parmesan cheese. Broil for 3 to 5 minutes until the cheese is melted and bubbling.
- Serve immediately and enjoy!
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.