Healthy Spaghetti Squash Alfredo Recipe | Yummly

By drinkfairy

Serving size: 204g Calories: 143 Fat: 7.8g Saturated fat: 4.7g Carbohydrates: 15g Sugar: 3.5g Sodium: 350mg Protein: 4.9g Cholesterol: 21mg

Ingredients

• 1 medium spaghetti squash (about 1 pound)
• 2 tbsp butter
• 2 tbsp all purpose flour
• 1 cup + 2 tbsp 1% milk
• 1/2 tsp powdered chicken stock
• 1 tbsp soy sauce
• 2 tbsp parsley, roughly chopped
• 2 scallions, finely chopped
• 2 tbsp chives, finely chopped
• freshly grated parmesan cheese for sauce and as topping (optional)

Details

Servings 1
Adapted from yummly.com

Preparation

Step 1

Slice both ends of spaghetti squash and slice in half lengthwise. Scrape off the seeds and place in a microwave-safe baking dish or tupperware, skin facing up. Fill the dish with one inch of water and microwave for 12-15 minutes, until spaghetti squash is tender.
Gently fluff and separate the strings with a fork and transfer to a bowl.
In a small pot over medium high heat, melt butter and slowly add flour. Whisk continuously for 1-2 minutes, until the flour turn light brown.
Slowly add milk while whisking and add chicken stock powder and soy sauce.
Add about 1 tbsp parmesan cheese and whist until smooth (this step is optional).
Bring to a boil, lower heat to a simmer and whisk continuously until sauce has thicken (1-2 minutes).
Turn the heat off and set aside.
Divide spaghetti evenly among 4 bowls and top with alfredo sauce and parmesan cheese.
Garnish with chives, scallions and parsley and season with salt and pepper. Serve immediately.