Name: Roasted Spaghetti Squash Alfredo
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Ingredients: 1 spaghetti squash; 4 tsp minced garlic; 1 tsp Italian seasoning blend; ¼ tsp ground nutmeg; 1 tsp salt; 1 tsp freshly ground black pepper; 1 cup shredded Parmesan or Asiago cheese, divided use; 1 cup heavy cream; ½ cup chicken broth; Fresh parsley and basil for garnish

Ingredients

Units Scale

1 spaghetti squash
4 tsp minced garlic
1 tsp Italian seasoning blend
1/4 tsp ground nutmeg
1 tsp salt
1 tsp freshly ground black pepper
1 cup shredded Parmesan or Asiago cheese, divided use
1 cup heavy cream
1/2 cup chicken broth
Fresh parsley and basil for garnish

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Instructions

Preheat oven to 400F/200C and move the rack to the center position. Cut the squash in half lengthwise into two even halves. Remove the stringy bits and seeds. To ensure your squash doesn’t tip over when filled, slice a thin sliver on the outside skin to make a flat spot for the squash to rest. Place the halves in a baking pan.
Evenly distribute the garlic, Italian seasoning, nutmeg, salt, pepper, and a few tablespoons of the cheese into each well of the squash.
Mix the cream and broth together, then pour into the wells. Top with the remaining cheese, distributing evenly.
Carefully place the pan in the oven and roast for 50 to 60 minutes. The squash skin should easily be pierced with a fork. Remove from the oven and garnish with chopped fresh parsley and basil. To eat, mix the sauce and squash strands with a fork while still in the skin to distribute the sauce.