"Turn a hard pumpkin squash into a creamy, fluffy noodle dish in just 45 minutes. No spiralizers needed here."
Tasty Roasted Spaghetti Squash with Creamy Sauce
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Cook time 45mins
Serves or Makes: 4
Recipe Card
ingredients
- 1 spaghetti squash
- 1 tablespoon olive oil
- 1/2 teaspoon salt and pepper
- 1/2 cup mozzarella, shredded
- 2 tablespoon Parmesan, grated
- 1 tablespoon parsley, chopped for garnish
- 3 tablespoons butter
- 2 flour (gluten free blend or cassava flour)
- 2 cloves garlic, minced
- 3/4 cup milk or heavy cream
- 1/2 cup chicken broth
- 1/2 cup Parmesan cheese, grated
- 1/2 teaspoon white pepper
- salt, To taste
Method
Step 1
Preheat the oven to 375 F.
Step 2
Cut spaghetti squash in half lengthwise, remove the seeds.
Step 3
Rub the insides with 1 tbsp olive oil and sprinkle with salt and pepper.
Step 4
Place cut side down on a baking sheet. Bake for about 45 min, until cooked through, you will be able to prick the skin with a fork, but it should still hold its shape.
Step 5
Remove from the oven and carefully flip over each half. Use a fork to separate spaghetti.
Step 6
Heat butter in a medium saucepan.
Step 7
Add garlic and cook for 1 min.
Step 8
Remove from heat, add milk, and whisk until completely combined and there are no lumps. Then add chicken broth and cook until thickened.
Step 9
Add grated parmesan, white pepper, and salt to taste.
Step 10
Transfer squash spaghetti to the saucepan and stir until combined.
Step 11
Divide sauce-covered spaghetti between the skin shells. Top with shredded mozzarella and 2 tbsp parmesan. Bake for 10 min, or until the cheese is nicely browned. I broiled it for the last 3 min.