This started off as a healthy recipe: spaghetti squash, roasted red pepper and a little garlic.
But then, without warning, it took a luscious turn for the delicious.
Suddenly, it became a rich and decadently creamy dish loaded with flavor: Spaghetti Squash with Alfredo Sauce. I threw in some roasted red peppers for even more WOW.
Okay, so the sauce has a little bit of fat in it. So what?! You’re saving carbs by serving it with the spaghetti squash instead of pasta. And it’s gluten free!
Yep… I’ve always been able to justify all kinds of bad behavior.
Spaghetti Squash with Roasted Red Pepper Alfredo
prep: 20 minutes
cook: 30 minutes
1 spaghetti squash (about 4 pounds), cooked
3 roasted red peppers, roughly chopped
½ cup heavy whipping cream
3 tablespoons unsalted butter
1 clove garlic, finely minced or pushed through a garlic press
1 cup grated Parmesan cheese, divided
½ cup diced red pepper, optional
let’s get to it…
Remove “spaghetti” from inside squash and place in a large bowl and keep warm.
Blend roasted red peppers, whipping cream and egg in a blender until smooth; set aside.
Melt butter in a small saucepan over medium low heat. Add minced garlic. Whisk in roasted red pepper cream mixture. Simmer for 2 to 3 minutes. Do not boil!
Stir ½ cup cheese into mixture and simmer for another 1 to 2 minutes.
Pour cream sauce over spaghetti squash and toss gently. Garnish with remaining Parmesan cheese and diced red pepper if using. Serve immediately.