Baked Spaghetti Squash Alfredo with Spinach and Sundried Tomatoes
Serves 2
15 mins prep
70 mins cook
85 mins total
These baked spaghetti squash alfredo boats are a warm and comforting vegetarian dish. A rich and creamy alfredo is mixed with fresh spinach and sundried tomatoes and baked with roasted spaghetti squash and cheese.
Spaghetti Squash
Alfredo Sauce
Assembly
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Spaghetti Squash
Preheat the oven to 400° and line a baking sheet with parchment paper.
Slice spaghetti squash in half lengthwise and remove and discard any seeds in the middle of the squash.
Lay squash on the prepared baking sheet cut side up. Brush the insides of both halves with olive oil and sprinkle with salt and pepper.
Roast squash in the preheated oven for 40-50 minutes until fork tender.
Tuscan Alfredo
While the squash is roasting, preheat a skillet over medium heat on the stovetop with the butter until it melts.
Add in the chopped garlic and cook, while stirring for 1 minute until the garlic is just lightly browned.
Sprinkle the flour over the butter and garlic and mix until it is incorporated together into a paste.
While whisking, slowly add in the heavy cream, milk, and parmesan cheese and continue to whisk until the cheese is melted and the sauce starts to thicken.
Remove the sauce off of the heat and stir in the sundried tomatoes, fresh spinach, salt, and pepper.
Assembly
Once the squash is finished roasting, remove it from the oven and using a fork, scrape the inside of the squash to release the strands.
Add the spaghetti strands into the pan with the prepared alfredo sauce and toss to coat the strands with the sauce.
Divide the spaghetti squash mixture even into the squash shells and sprinkle with the mozzarella cheese.
Place the squash back in the oven for 5-10 minutes, until the cheese is melted and slightly browned.
