Easy Healthy Recipe
Spaghetti squash Casserole – Spaghetti Squash ALFREDO SAUCE – Butter – Heavy Cream – Almond Milk – Garlic Cloves – Fresh Parsley – Salt – Pepper – Parmesan – Rotisserie Chicken Breast TOPPING – Mozzarella Cheese
Cut off the extremities of the spaghetti squash. You need to use a good knife as the skin is pretty thick.
Stand the squash upright on the benchtop, placing a chopping board under it, and cut the squash lengthwise to divide it in half.
Use a tablespoon to scrape out all the spaghetti squash seeds and discard them in your compost or keep them to roast them.
Brush the cut side of each spaghetti squash half with olive oil once all the seeds are gone.
Place each half squash onto a baking tray. Bake the squash for 30 to 40 minutes in an oven preheated to 400°F (200°C).
Remove from the oven. Let the steam evaporate for 10 minutes. Then hold the squash with one hand and pull apart the spaghetti with a fork.
Place all the spaghetti strands into a baking dish for your spaghetti squash casserole. Set aside while making the sauce.
In a small saucepan, melt the butter over low heat to start making the Alfredo Sauce that will go on your spaghetti squash casserole.
Stir in the sauce ingredients: cream, almond milk, garlic, parsley, salt, pepper, and Parmesan.
Cook the healthy Alfredo sauce on low heat until it thickens and strings of cheese form.
Pour the Alfredo sauce onto the spaghetti squash and use a spoon to combine it with the vegetable spaghetti.
Add shredded mozzarella all over the baking dish and bake the Spaghetti Squash Casserole at 350°F (180°C) for 15 minutes.
NET CARBS FAT PROTEIN
Serving: 1 Bowl Makes: 9 Bowls
Prep: 40 Minutes Cook: 20 Minutes