Spaghetti Squash Alfredo Boats

By á-77268

Spaghetti squash, also called vegetable spaghetti, noodle squash, vegetable marrow, spaghetti marrow, and squaghetti (the last name is my favourite one) can range either from ivory to yellow or orange in color with the orange varieties have a higher carotene content. The flesh is bright yellow or orange and when cooked, the flesh falls away from the fruit in ribbons or strands like spaghetti. It is very mild in flavour and makes a terrific low carb substitute for high carb wheat pastas.

This weekend we went to a relatively new local butcher on the Lakeshore called The Brant Street Butcher. It is a lovely butcher that opened late last year in an old bank building with a beautiful view of Lake Ontario. A perfect location for all the upcoming events that the City of Burlington boasts during the summer months like the free Sound of Music Festival on Father’s Day Weekend.

The Brant Street Butcher has a lovely selection of fresh organic meats, vegetables and a small selection of fine baked goods. Although the sausage we bought for this dish was a little more expensive they were HUGE and full of flavour. Definitely much better quality than your average grocery store Italian sausage so well worth the price.

I chose to use fresh grate pamesan rather than that bought in a jar. The flavour is much richer and I chose a smoked parmesan to add to the body of the dish.

Ingredients

• 2 medium spaghetti squash
• 2 large garlic cloves
• 1 tbsp olive oil
• 3/4 cup vegetable stock low sodium
• 2 tsp arrowroot powder
• 1/2 tsp salt
• 1/2 tsp black pepper ground
• 3/4 cup Parmesan grated
• 3/4 cup Greek yogurt plain, 0% fat (I used Liberte 0% as it has 18g protein per serving)
• 3 links mild italian sausage cooked and cut into bite sized pieces
• 1/2 cup Mozzarella cheese low fat, shredded

Details

Servings 4
Preparation time 60mins
Cooking time 72mins
Adapted from not-too-sweet.com

Preparation

Step 1

Preheat oven to 400 degrees.

Cut spaghetti squash in half lengthwise and remove seeds.

Place cut side down on a baking sheet lined with parchment paper and bake for 30 minutes.


Remove from the oven and let cool for 15 minutes.
Preheat a large skillet on medium heat and add olive oil. Add garlic and saute until fragrant. Add stock, salt, pepper and mix.

In a small bowl mix arrowroot with a small amount of stock untill dissolved. Add arrowroot mixture to pan and whisk until smooth.

Bring to a boil, reduce heat to low and simmer for a few minutes until the sauce thickens.

Remove from heat, add Parmesan cheese and stir until cheese has melted.

Add Greek yogurt and stir again until smooth. Add sausage and mix to combine.

Reduce oven temperature to 375 degrees.

Using a fork, separate spaghetti squash into strands and add to cheese and sausage mixture and mix to combine.

Scoop sauce and squash mixture back into each shell. Top with Mozzarella, place in a baking dish and bake for 10 - 12 minutes. Serve hot.

http://www.not-too-sweet.com/spaghetti-squash-alfredo-boats/