A dish that will surely warm your soul, this roasted spaghetti squash alfredo is both filling and delicious. Perfect for the cooler seasons and fun to eat! Kids and adults alike will love scraping this squash into 'noodles' and enjoying it straight from the shell, keeping clean-up to a minimum! Enjoy making what is sure to become a new favorite in your recipe cookbook!
- 1 ¼ cups heavy cream
- 6 ounces fresh spinach
- 2 tablespoons chopped fresh sage
- 1 tablespoon chopped fresh thyme leaves
- 1 cup shredded gruyere cheese
- 1/2 cup shredded mozzarella
- 4 cloves minced garlic
- 1 cup shredded provolone cheese
- 2 Angel Hair Winter Spaghetti Squash
- 1/4 cup grated pecorino romano
- kosher salt and black pepper
- Preheat the oven to 425° F. While the oven is preheating, place the whole angel hair squash in the oven. Remove once preheated (this will help soften the squash to cut).
- Slice the squash into halves and remove the seeds.
- In a medium bowl, mix together the cream, spinach, 1 tablespoon of sage, thyme, gruyere, mozzarella, and garlic. Season with salt and pepper.
- Place the squash face up on a baking sheet and season with salt and pepper. Sprinkle 1/2 of the provolone cheese into the bottom of each squash, then evenly divide the cream/cheese mix among the squash cavities. Top with the remaining provolone and pecorino. Cover with foil.
- Bake the squash for 30 minutes. Remove the foil from the squash and continue to bake for another 15-20 minutes or until the squash is tender and the cheese is golden brown on top.
- Using a fork, scrape the squash into strands, mixing the alfredo sauce with the squash.
- Eat straight from the squash shell, or scrape "noodles" and sauce onto a serving dish. Enjoy!
Written by Lauren Wetenkamp