Spaghetti squash with creamy sauce in a pumpkin shaped bowl

Spaghetti Squash with Creamy Basil Alfredo Sauce

Hello there! I am so excited to welcome you back to the blog as we welcome a new season. It is getting noticeably cooler outside, and I am so excited. Fall is my favorite season for two main reasons – it brings the absolute best weather to Virginia, and combined with the trees changing colors – it’s simply magical. And the second reason – it is a cozy season (hey that rhymed!), filled with soups and ciders, that creates a perfect pathway into the Christmas season!

To go straight to the recipe for Spaghetti Squash with Creamy Basil Alfredo Sauce, click here.

This recipe is my new favorite, very customizable dish. It feels like pasta – comforting, creamy, delicious, but with fewer carbs. Don’t get me wrong, I love a good bowl of homemade pasta, but I save it for treat days. I prefer to make it from scratch because I love the process, so spaghetti squash is a perfect pasta-fix for in between.

Originally, I planned to make this with chicken, but I realized that I already have a few recipes featuring my Simple Roasted Chicken. I tried it with sausage while testing the recipe and I loved it. I added broccoli and I loved it even more! It may seem like an odd choice, but it all tastes amazing together and it looks beautiful. Not to mention the combination of vegetables and healthy fats!

Notes about the recipe

Spaghetti Squash

I learned how to cook spaghetti Squash from the Love and Lemons blog. It is very simple and similar to pumpkin. Get the recipe here.

Depending on the size and weight of the spaghetti squash you buy, you may end up with a little extra. Mine was about 3 lbs and it made about 4 portions with Creamy Basil Alfredo Sauce or about 6 when served with chicken or sausage.

Creamy Basil Alfredo Sauce

Basil Alfredo is one of the first recipes I shared on my blog. It is SO much better than any jarred sauce you can buy. It takes minutes to make and it is a lot healthier, too! I’ve been wanting to include it in a recipe for a complete dish and spaghetti squash is just perfect with it.

Add-ons

As I mentioned above, there is no shortage of things you can add to this dish to customize it. I love it with chicken, with sausage, with broccoli, with prosciutto… Whatever you love most will do!


I would LOVE to hear from you! How do you prefer to cook and eat spaghetti squash? Do you prefer traditional real pasta or a little bit of both? Let me know in the comment section. If you have any questions or feedback on this or any other of my recipes, you can find me on Instagram (@babushkacooking), Facebook (Babushka Cooking), or e-mail me at yana@babushkacooking.com

From Kitchen, with Love – 

Yana

Spaghetti Squash with Creamy Basil Alfredo Sauce

Yana, babushkacooking.com
Cook Time 15 mins
Spaghetti Squash 40 mins
Total Time 55 mins
Course Main Course
Cuisine American
Servings 4

Ingredients
  

  • 1 small to medium size spaghetti squash cooked according to the recipe linked above; chilled and shredded
  • 2 Tb butter
  • 3 small garlic cloves, finely minced
  • 1 C heavy whipping cream
  • 1/4 C Mascarpone cheese (or cream cheese)
  • 1 C Parmigiano Reggiano, grated and loosely packed + more for topping
  • 5-7 large basil leaves cut into strips see note #2 below
  • freshly ground black pepper and salt to taste

Instructions
 

  • Start by cooking your spaghetti squash.
    I linked to the recipe above, but it’ve very basic: rinse, cut, clean the insides, drizzle with olive oil, and sprinkle with salt.
    Roast cut side down at 425F for 40 minutes or until soft and shreds easily, let cool and shred with a fork.
    Set aside.
  • Melt the butter over medium heat.
  • Add the garlic and cook, stirring often, until aromatic.
  • Add the heavy cream and mascarpone (or cream cheese) and continue cooking, stirring continuosly until smooth and combined. I like to use silicone spatula to break the cheese in pieces. As you cook it, it will start to thicken up. Remove from heat and stir Parmigiano Reggiano in.
  • Top with freshly ground black pepper and basil. Stir well and taste for salt.
  • Adjust seasoning, if needed.
  • Add spaghetti squash and mix well. Return to low heat and stir continuously, until everything is heated through.
  • Divide between plates, top with Parmigiano Reggiano and more basil leaves and freshly ground black pepper. Enjoy!

Notes

1. You can cook spaghetti squash ahead of time and keep it in the fridge up to 3 days.
2. Chiffonade is way to cut leafy herbs or greens. It is achieved by stacking the leaves, rolling them tightly and cutting into thin, long strips. 

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