This is the great thing about spaghetti squash, it tastes just like angel hair pasta or what you would refer to as spaghetti noodles. It has the same texture as pasta, I actually think it tastes even better than pasta.
One the spaghetti squash is cool enough to handle, I remove the strands with a fork and place them in a bowl. I definitely recommend seasoning the spaghetti squash by tossing it with some olive oil, salt and garlic powder, separating the strands as you go.
Recipe: Gluten-Free Spaghetti Squash Alfredo
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By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegan, plant-based, vegetarian, and generally top food allergy-friendly.5.0 from 1 reviewsSpaghetti Squash Alfredo PrintPrep time 10 minsCook time 70 minsTotal time 1 hour 20 mins This recipe is reprinted with permissions from The Sparkle Kitchen Cookbook. To make it a complete meal, top this dish with your favorite cooked fish, shellfish or tempeh.Author: Brittany BartonServes: 2 servingsIngredients2 cups spaghetti squash, roasted (see Instructions) cup full-fat canned coconut milk1 cup water2 tablespoons minced sweet onion1 tablespoon minced garlic1 tablespoon arrowroot starch teaspoon black pepper teaspoon dried basil teaspoon dried oregano teaspoon salt teaspoon lemon juice1 tablespoon chopped fresh parsleyInstructionsTo roast the spaghetti squash, preheat the oven to 375F. Slice the squash in half lengthways and place skin-side-up in a shallow baking pan filled with a inch of water. Roast for 1 hour until tender and the meat easily pulls away from the skin.For the sauce, heat the coconut milk and water over medium heat in a small sauce pan, stirring constantly. When it begins to simmer, turn down to low heat. Stir in the minced onion and garlic.Slowly add in the arrowroot tbsp at a time, stirring constantly to avoid any lumps. Cook for five minutes until the mixture begins to thicken. If too thick, add more water and if too thin add tbsp more arrowroot.Stir in the pepper, basil, oregano, salt, and lemon.Toss the sauce with the cooked spaghetti squash and serve topped with parsley.3.5.3208 Alisa Fleming Website
Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.
Using roasted spaghetti squash as the "pasta" in this keto alfredo dish makes the dish lighter, but just as satisfying, without a ton of carbs. Pancetta adds a nice salty savory layer, and the peas brighten up the dish with a pop of sweetness.
The roasted spaghetti squash in this recipe is an amazing low carb and gluten free substitution for pasta noodles. Enjoy an old classic in a waistline friendly version. The low carb alfredo sauce in this recipe is rich, creamy and garlicky. Everything a good low carb alfredo sauce recipe should be. Restaurant alfredo sauces typically use flour to help thicken the sauces. A true alfredo sauce should already be low carb - butter, cream, cheese and seasonings. Keto alfredo sauce is one of my favorite sauces to eat on just about anything - chicken, fish, casseroles. You name it, I love it!
My family LOVES this delicious, gluten-free and low-carb dish! I have made this 3 times so far, and will be serving it again tonight. I have mostly followed the recipe as written. Pancetta isn't always easy for me to find, though, as many versions contain sodium nitrate, which my celiac hubby cannot have. When unable to find organic, nitrite-free pancetta, I have had good luck substituting a mix of prosciutto and boiled ham. I also have always just microwaved the spaghetti squash. This saves time, but I think I might be sacrificing flavor, so tonight I'm going to try the roasting/cut-side up method. Lastly, I know the fat content is high, but I have to double this recipe to satisfy our family of four, including a teenage boy. Again, thanks, Kyndra! I think you have some of the best low-carb recipes around...I have purchased your cookbook and can't wait to try more!
Hey there - I have a ton of frozen spaghetti squash (Green Giant makes great spiraled veggies!) and would like to use some for this recipe. About how many ounces of it should I use to equal what is inside 1 medium spaghetti squash?
Looks like another amazing recipe that I'll be trying very soon!! One question for you....the few other times I've roasted a spaghetti squash, the directions say to roast it cut side down, is this just preference to the writer? I'm curious because only once was it cooked to perfection, the other two times it was crunchy no matter how long I cooked it for so I wasn't sure if it was my method or the squash!!
How to bake spaghetti squash: cut spaghetti squash in half lengthwise, use a large spoon to scrape the seeds from the center, lay face up on a baking tray, and brush lightly with olive oil. Bake on 450F for 25 minutes (cook longer for softer noodles). Then scrape the meat (noodles) from the squash with a large fork or spoon.
Never even heard of spaghetti squash before gave it a try . I wanted to cut down on pasta, carbs. My husband and myself were pleasantly surprised. It was delicious. Thank you for the recipe. Gonna try the spaghetti squash with some of my other sauce recipes we love.
This Spaghetti Squash Alfredo with Chicken and Caramelized Onions is hearty comfort food made healthy and nutritious. Perfectly roasted spaghetti squash and tender bites of chicken smothered in a creamy and flavorful, healthy, homemade Alfredo sauce.
You can easily cook spaghetti squash either in the oven or in the instant pot. I usually roast it in the oven for this recipe, but you can check out my full article on how to cook spaghetti squash for instant pot instructions and more tips and tricks!
Delicious! I had spaghetti squash alfredo at a vegan restaurant over the weekend and was trying to recreate the meal. This hit the spot! I served it with a mixed green salad with balsamic fig dressing.
Crunchy vegetable spaghetti smothered with a gluten-free creamy garlic sauce topped with broiled cheese and only 6 grams of net carbs. A delicious, comforting keto recipe that the whole family will love.
This was so good! I had spaghetti squash from my garden for the recipe. I used a store bought Alfredo that was 0 carbs and added some chopped spinach instead of psrsley. I will definitely be making this agsin! Yum!!
Roasting spaghetti squash is just as easy. Cut it, oil it, stick it in the oven and let it cook for 30-40 minutes. I chose this method for making these Gluten Free Chicken Alfredo Spaghetti Squash Boats because I would result in a darker color of squash. The things we do for better pictures! Based on advice from Chocolate Covered Katie, I baked my squash at 450 degrees.
An Italian staple lightened up and stuffed in a spaghetti squash boat! This may become your new favorite way to enjoy chicken Alfredo while cutting down on roughly half the calories and saturated fat.
Start by preheating your oven to 400F. Next, use a large, sharp chef's knife to carefully slice the spaghetti squash in half lengthwise. Lightly coat the flesh with cooking spray, and place the squash halves face-down on a baking sheet. Roast for 30 to 40 minutes, or until tender and shreddable.
Next, whisk in the lemon juice, salt, pepper, and Parmesan cheese. Once combined, remove the pan from the burner and mix in the shredded chicken. Let the mixture sit while you shred the spaghetti squash.
Use a fork to scrape out the spaghetti-like strands from the roasted squash. Transfer the squash strands to the skillet with the chicken Alfredo mixture, and mix to combine. Next, fill the empty squash boats evenly the chicken Alfredo mixture and top with mozzarella cheese.
I loved this! I used 1% milk and instead of parmesan on top, I used 1/2 cup of cheddar. I cooked my spaghetti squash a couple of days in advance and kept it in the fridge. I put it all into a casserole dish and baked it for a while. It was amazing!
To make the roasted spaghetti squash, cut the squash in half lengthwise using a sharp knife (this process made me realize I need to get my knives sharpened!). Using an ice cream scooper or spoon, scoop out the inside of the squash, seeds and all. Brush the halves with a little olive oil, around 1/2 teaspoon per half. Season with salt and pepper.
This is a gourmet dish !OMG this Alfredo sauce was deliciousAlong with the spaghetti squash!It will be a # 1 in our house .Thank you so much for sharing!I would like to know if it can be made without the butter or oil , for someone that is oil free ?
Anyway, at the end of the tutorial post, I showed a picture of how I mix the spaghetti squash with regular pasta and a creamy cauliflower sauce, and topped it with sautéed mushrooms. I have been asked for the recipe MANY times, and have always meant to share it, let alone any other recipe featuring spaghetti squash (because, HELLO, obviously I should), but only now have I actually done it. From this point forward I intend to share at least one spaghetti squash recipe per month, so consider this the first of many. 2ff7e9595c
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