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Spaghetti squash has emerged as a popular alternative to traditional pasta, appealing to health-conscious diners and culinary adventurers alike. This unique vegetable, when cooked, transforms into strands that mimic the texture of pasta, making it a versatile base for a variety of dishes. As plant-based diets continue to gain traction, the allure of creamy sauces—particularly those reminiscent of classic comfort foods—has grown significantly. The Creamy Baked Spaghetti Squash Alfredo recipe captures this essence beautifully, offering a rich, indulgent flavor profile that doesn't compromise on health. Whether you're a seasoned vegan or just looking to incorporate more vegetables into your meals, this dish provides a satisfying experience that can be customized with protein for a complete meal.

Baked Spaghetti Squash Alfredo

Discover the delightful world of spaghetti squash with this Creamy Baked Spaghetti Squash Alfredo recipe! This nutritious dish offers the comforting taste of classic Alfredo while being a healthy, low-carb alternative to pasta. Packed with fiber, vitamins, and minerals, it's a perfect choice for anyone looking to enhance their plant-based meals. Customize it with your favorite proteins and enjoy a comforting, guilt-free dinner that satisfies cravings without compromising health. Perfect for both vegan and non-vegan diets!
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Ingredients
  

1 medium spaghetti squash

2 tablespoons olive oil

Salt and pepper, to taste

1 cup heavy cream

1 cup grated Parmesan cheese

1 teaspoon garlic powder

½ teaspoon onion powder

¼ teaspoon nutmeg

1 cup cooked chicken or sautéed mushrooms (optional for protein)

Fresh parsley, chopped (for garnish)

Additional Parmesan cheese, for topping

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare the Spaghetti Squash: Carefully slice the spaghetti squash in half lengthwise. Scoop out the seeds and any stringy insides from the center. Drizzle the inside of each half with olive oil and sprinkle with salt and pepper. Place the squash halves cut-side down on a baking sheet lined with parchment paper.

      Bake the Squash: Transfer the baking sheet with the squash to the preheated oven. Bake for about 30-40 minutes, or until the flesh can be easily pierced with a fork. Once cooked, remove from the oven and let it cool for a few minutes.

        Scrape the Spaghetti: When the squash is cool enough to handle, use a fork to gently scrape the insides into strands. Place the spaghetti squash strands in a large bowl and set aside.

          Make the Alfredo Sauce: In a medium saucepan over medium heat, combine the heavy cream, garlic powder, onion powder, and nutmeg. Stir continuously until the mixture begins to simmer. Gradually whisk in the grated Parmesan cheese until smooth, about 2-3 minutes. Season with salt and pepper to taste.

            Combine Everything: Pour the Alfredo sauce over the spaghetti squash strands. If using, add in your cooked chicken or sautéed mushrooms. Mix everything together until well combined.

              Transfer to Baking Dish: Spread the mixture into a greased 9x13 inch baking dish. Top with additional grated Parmesan cheese for a golden finish.

                Bake Again: Bake in the oven for an additional 20-25 minutes, or until the top is bubbly and slightly golden.

                  Garnish and Serve: Remove from the oven and let it cool slightly. Garnish with freshly chopped parsley before serving.

                    Enjoy your creamy and delightful Baked Spaghetti Squash Alfredo with a twist!

                      Prep Time: 20 mins | Total Time: 1 hour | Servings: 4-6