Looking for the perfect meal for a sunny, spring day? Try this bright and crisp spaghetti squash alfredo with spring veggies.
The green asparagus really gives the dish a beautiful color but if you happen along some white asparagus, it can add a luxurious feel to the dish. If you’ve never seen white asparagus, it’s actually grown underground, away from sunlight to keep its color. The darkness also lends to the stalks being extra tender, perfect for a pasta dish.
Spaghetti Squash Alfredo with Spring Veggies
- 15m
- 30m
- 45m
Ingredients
- 1 lb spaghetti squash
- 2 carrots
- 1/2 c butter
- 8 oz cream cheese
- 1 c parmesan cheese
- 1/2 c raw cream
- 1/2 bunch asparagus
- 8 oz spinach
- coarse sea salt, to taste
- fresh ground black pepper, to taste
- red chili flakes, to taste – optional
Instructions
- In a shallow, non-reactive baking dish, roast the squash at 375F for 30-45 minutes or until squash is soft when punctured with a fork. When cool enough to handle, cut squash in half length-wise. Scoop out seeds and discard. Gently scoop out “spaghetti” flesh and set aside.
- Peel and chop carrots.
- Melt butter in a small saucepan over medium/low heat. Add cream cheese and Parmesan cheese, stirring until melted.
- Remove from heat, and add raw cream. Using an immersion blender, blend ingredients until smooth. Set aside.
- In a skillet over high heat, steam the the carrots in a shallow layer of filtered water, covered for 5 minutes, before adding in the asparagus and steaming until bright green and tender (3-5 minutes). Add spinach and cook for another 1 minute, or until just wilted. Pour off any cooking liquid.
- Add spaghetti squash and alfredo sauce to the skillet. Warm over low heat, season to taste with salt and pepper, and serve with chili flakes on the side.
Nutrition
- 741
- 19g
- 33g
- 7g
- 58g
- 37g
- 169mg
- 14g
- 865mg
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