Fall is coming, fall is coming! Four more days until it’s officially autumn.
Right now, I’m headed west to Arizona, away from the fall weather that’s approaching. Hello, temperatures over 100°F every day. 😉 However, I am looking forward to the lesser humidity when compared to South Carolina.
I’ve never been to Arizona and I’m curious to see what it’ll be like. I’ll be in southwest corner in the city of Yuma (and every time I tell my husband or any man for that matter that I’m going to Yuma, they say, ‘3:10 to Yuma?’…boys and their cowboy movies). Since I’ll be heading away from autumn to desert, I thought it was only appropriate to make it fall-like here on the website. 🙂
Now, let’s talk about the miracle of spaghetti squash. Having only personally discovered it last year, I can’t get enough of it this time of year. I’m just always surprised at how pasta-like it is. It was only natural to make an alfredo version of the dear pasta look-a-like!
As I was browsing my sweet friend, Georgia’s website, The Comfort of Cooking, I found her spaghetti squash alfredo and knew it had to get on our dinner menu, pronto!
Just look at it!
Now, go make it…
Lightened-Up Spaghetti Squash Alfredo
sauce adapted from Comfort of Cooking
- Spaghetti Squash
- 1 tablespoon unsalted butter
- 3 cloves garlic, finely minced
- 2 tablespoons white whole wheat flour
- 1 cup of milk (I used 2%, but you could use skim)
- 1 tablespoon 1/3 reduced fat cream cheese
- 1 cup grated melty cheese like Parmesan or what I used, goat gouda cheese
- 1/4 cup grated mozzarella or Parmesan, for topping
- Bake your spaghetti squash as instructed here. Use a fork to break up spaghetti sauce inside of the spaghetti squash casing.
- In a small sauce pan over medium heat, melt the butter.
- Whisk in the garlic and cook for 1 minute until fragrant.
- Whisk in the flour until combined.
- Slowly whisk in the milk until combined and no longer has lumps.
- Still over the heat, whisk in the cream cheese.
- Remove from the heat and whisk in the cheese until melted.
- Evenly distribute the sauce to both of the spaghetti squash halves and stir.
- Top with the remaining cheese and place until a broiler for a minute or two until light brown.
- Serve immediately with pepper, red pepper flakes or hot sauce.
Matt and I both love spaghetti squash so I am definitely making this!!
Ben doesn’t love spaghetti squash but he does love alfredo! This is a must-try!
Spaghetti squash is a big favorite of mine. Lightened up alfredo paired with this is definitely going to get made.
Can’t wait to try this, looks amazing!!!
This looks so delicious! Definitely adding this to my “must make” list.
Yum, I love that recipe(the recipe on her site came from my site originally). I have a ton of spaghetti squash from my garden right now, gotta make this again soon! Yours looks delicious 🙂
Wow, this makes my stomach growl from just looking at it. I can’t wait to try this- thanks for sharing!
yum! have a safe trip. BTW, 3:10 to Yuma is an awesome movie!
Love this! Such a fabulous idea!
I remember seeing this on Georgia’s site too, and even though I’ve never had spaghetti squash, I really want to try it! So much cheesy goodness!!
I am having a “slap the forehead” moment. Why oh why have I never thought of eating spaghetti squash right out of the gourd itself like this? Is this one of those things that the whole world has always done and I have just been ridiculously out of the loop, or are you just a genius?
Haha…I’m sure I’m not the first one to do it, but it sure makes it easy and saves on washing dishes. 🙂
Great idea! Just pinned it…
Thank you Gwen!
I happened upon your blog while checking out foodgawker. This recipe looks awesome! And coincidentally, I am from SC (Isle of Palms) and just moved to Arizona (Scottsdale). Am also a C of C grad. Such a small world! You will love Arizona! So beautiful here!
What a small world! I loved Arizona. Such a different world from South Carolina. I actually grew up in Mount Pleasant! 😀 I hope Arizona is treating you well! Thanks for stopping buy. 😀
This look extremely good. Beautiful photo. Spaghetti squash is so versatile, love it!
What a great idea for spaghetti squash!! This looks healthy and delicious.
I have to say that you are so creative. And i will try this.