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Spaghetti Squash with Creamy Basil Alfredo Sauce

Yana, babushkacooking.com
Print Recipe
Cook Time 15 minutes
Spaghetti Squash 40 minutes
Total Time 55 minutes
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.