Saturday, June 13, 2015
Guiltless Alfredo Spaghetti Squash Bake
I had a spaghetti squash in my pantry. I came across this recipe and made it for lunch a few weeks ago. It made enough for 4 lunches for me! I LOVED this.
Makes 4 servings, approx 210 calories per serving!!
1.5 cups fresh broccoli florets
1 cup fresh spinach, torn into smaller pieces
1 spaghetti squash
3/4 cup pre-made Alfredo sauce
3/4 cup shredded mozzarella cheese
2 tbsp parmesan cheese
crushed gluten-free crackers
Start by steaming the broccoli florets for a couple minutes, either on the stove or in the microwave, whatever you prefer.
Bake your spaghetti squash lickety-split by placing it on a microwave safe plate. Stab it with a knife on all sides. Please exercise control and do not accidentally stab your own fingers. Place in microwave on high for 10-12 minutes (12 if it’s a large squash).
Once the squash is baked, cut it in half lengthwise, scoop out the goopy bits and seeds and throw them away. Then, scrape the sides of the squash with a fork to get all the delicious spaghetti squash flesh (not as weird as it sounds) and place in a large bowl.
Mix the spaghetti squash “noodles” with the broccoli, spinach, alfredo, and half of the mozzarella. Stir until all ingredients are well integrated.
Spread the squash mixture in an 8×8 or 9×9 deep baking dish. Top with the remainder of the mozzarella cheese, parmesan cheese, and crushed crackers.
Bake at 425 for 25-30 minutes, or until bubbly and golden brown.