Before this dish, I had never tried spaghetti squash before. In fact, I had no idea how to even begin to prepare it. Recipes for spaghetti squash started popping up on my Pinterest feed years ago and I finally built up the courage to try it. I pinned this recipe a while ago that looked amazing: Skinny Spaghetti Squash Alfredo by Food Doodles.
Basically, you poke a few deep holes in the squash, roast in the oven for an hour, then slice it in half. I tried to slice it in half before roasting it and it didn’t happen. My knife got stuck and I was afraid I was going to hurt someone trying to get it un-stuck.
After it’s roasted and safely cut in half, you just scoop out the seeds. Then using a fork, you can scrape the edges and the “spaghetti” strands will come loose.
This recipe walks you through a simple homemade Alfredo sauce that you mix with the spaghetti squash strands and then broil for a few minutes until bubbly.
It was delicious! The homemade Alfredo sauce was great—cheesy and the boyfriend loved it. The squash definitely has it’s own flavor and texture—it reminded me of the flavor of zucchini but the texture of slightly crunchy cabbage or carrots. I’d definitely eat it again.
Click here for the recipe at Food Doodle!
Have you tried spaghetti squash? What is your favorite way to prepare it?
Hi! I’m Emily, Registered Dietitian Nutritionist and self-taught intuitive chef. I firmly believe that cooking is the simplest and most important step we can take to improve our minds and bodies and build healthier communities. Join me and let’s bring food back to the kitchen!