Thursday, December 6, 2012

Creamy Garlic Spaghetti Squash






As you know, I’ve been trying to lessen the amount of pasta and rice I’ve been eating and I just have to say, “Thank goodness for cauliflower and spaghetti squash!”  Seriously, if you haven’t been experimenting with these fellas, you really should be!  Or…how about this?? I’ll keep trying the experimenting part, and you just keep trying the recipes I post!  Deal??  Great!

I loved this one for spaghetti squash and happily, so did Hubby!  I’m so proud of him for trying so many different things this year.  He’s definitely not a veggie eater so when he breaks out of his routine, it’s a pretty big deal.

I have been hungry for pasta lately, and not just any kind of pasta, I wanted it covered in cream sauce, mmmmmm….I had my fingers crossed for this experiment and luckily for me (and for you, right?) it turned out deliciously!

Bonus:  short ingredient list and easy, easy, easy.


Ingredients:
·         1 medium/large spaghetti squash, cooked and shredded (see below)
·         2 shallots, diced
·         2 garlic cloves, minced
·         ¾ to 1 cup low sodium chicken broth
·         ¼ to 1/3 cup fat free half and half
·         ½ cup grated or shredded Parmesan cheese (whichever you have on hand)
·         2 T fresh parsley (you can also use dried if you have it; 1 T)
·         Salt and Pepper to taste


Preparation:
1.    You can prepare the spaghetti squash one of two ways:  1)  Bake, cut side down in your oven at 350 for 45 minutes or 2) Microwave, cut side down for about 10-12 minutes.  Cool enough to handle, remove seeds, and then using a fork, shred the squash.


2.    Spray a large sauté pan with non-stick spray or Misto.  Over medium heat, sauté the shallots and garlic until shallots soften; about 5 minutes.


3.    Add the shredded squash and stir; add salt and pepper if you wish.


4.    Add the chicken broth and mix.


5.    Add the half and half and mix.


6.    Finally, add the cheese and parsley and mix. (Forgive my fuzzy picture; it's hard to take a picture and shake cheese in prettily for the perfect photo!)


7.    Remove from heat and serve!  I like to add chopped tomatoes and more Parmesan!

Nutrition:
Serves 4 as a side dish
Calories 113 / Carbs 13g / Fat 4g / Protein 7g / Fiber 2g / Sodium 349mg

40 comments:

  1. This looks great! I'm trying this tonight!

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    1. I hope you enjoyed it!! Come back and let me know!

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  2. Me too! I've already shredded up the squash. Just getting ready for the sauce.

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    1. I hope you liked it!! It's definitely one of my favorites!

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    2. This looks and sounds yummy. I love spaghetti squash, garlic and parmesan cheese. My only problem is that I will be the only one eating it and it makes for 4. Has anyone tried freezing extra portions?

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  3. I made this tonight and we all loved it. I have never liked spaghetti squash before, although I love most other squashes that I've had. This was fantastic! The only change I made was to add some garlic salt at the end for a little more flavor. Thanks for the recipe!

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  4. I made this tonight and we all loved it. I have never liked spaghetti squash before, although I love most other squashes that I've had. This was fantastic! The only change I made was to add some garlic salt at the end for a little more flavor. Thanks for the recipe!

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  5. I am going to have to try this. I like using spaghetti squash in place of spaghetti. especially using my homemade sauce.

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  6. I made it for tonight dinner with marinaded chicken legs. It was so good. My son who is 13 years old said it was good. I well definitely make it again.

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  7. This is terrific! I made it tonight and stirred some shrimp in at the last minute. If my two-year-old eats it, it's definitely a winner in my book. Hoping this goes viral on Pinterest from my pin!

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  8. Very yummy! I added garlic salt w/parsley for added flavor.

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  9. I'm going to make this soon -- any tips if you have any for high altitude baking/cooking?

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  10. Sounds like a winner! A delicious creamy low calorie dish.

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  11. Tastes GREAT!! Can't wait to share with our synagogue!!

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  12. Very good! I'm going to add clams and some red pepper flakes.

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  13. Just made this and it was amazing! Didn't miss the pasta one bit. I added some red pepper flakes and sautéed onions and bell peppers at the end. Yum

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  14. Just made this. It was amazing. Didn't miss the pasta one bit. Added some red pepper flakes and then added some sautéed onions and bellpepper for a little more texture. Yum!

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  15. Another great low-carb sub: fresh green beans! I roast in the oven (with olive oil & S&P) and top with my favorite marinara or meat sauce. I don't miss pasta too much!

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  16. Can you substitute whole wheat bread or the bread that has the seeds in it for the bread crumbs? Thanks!

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  17. Just made this and it's very good! Will be making this over and over!

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  18. Just finished making this...very good! Will be making this over and over.

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  19. I made this and added some small shrimp and a little red pepper flakes. It is awesome, my picky husband even liked it.

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  20. this was good and i will be making it again, love the red pepper flakes and bell pepper idea! thanks

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  21. Came across this recipe today and it looks fantastic! I bought my ingredients to try this tonight. I have some leftover roasted chicken. I'm going to add some diced chicken for added protein

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  22. Looks Great and I have all the stuff to make it! Thanks. Trying it this weekend and adding chicken.

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  23. Just made this. Roasted my squash in the oven for a little toastier flavor and omitted the half and half just to save a little more on calories and it was divine. After it cooled I added diced tomatoes with basil and I could have easily eaten it all in 1 sitting. Do yourself a favor and make this healthy alternative to pasta. Mangia mangia!!

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  24. I used greek yogurt instead of half and half and it works just as well and tastes great!!

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  25. Surprisingly Spectacular! I added a 1/4 cup of red bell pepper with the onions (instead of shallots) for color. I love it!

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  26. I just made this and the taste is fabulous ! Very filling and I will definitely replace pasta with spaghetti squash from now on !

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  27. I am making this tonight, and I'm substituting with a garlicky cashew cream instead of dairy cream.

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  28. This was amazing. I added chicken to make it a meal and next time I will be trying it with Shrimp :)

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  29. is the nutritional information per serving or for the entire dish?

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  30. Okay, you got me. I figured this would be yet another boring spaghetti squash recipe, but nope. It really is very flavorful!

    I used my pressure cooker to steam the squash. I used just plain onion and only one clove of garlic (it can upset my stomach). I didn't have any parsley, fresh or dried, so I used fresh Kale - a cup of it - and subbed out half-n-half with light coconut milk. I also generously sprinkled the pan with cayenne pepper for some kick. Delicious! The Parmesan makes the dish, so don't anyone leave it out if you can help it (of course, if you'e a vegan, you can use nutritional yeast, which will likely be good too).

    Great blog. :)
    Mary

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  31. This was GREAT and so easy to make!! Served with sautéed chicken thighs.

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  32. what is fat free half and half?

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  33. AMAZING. I could eat an entire squash-worth of this. Except I won't get to, because my husband actually liked it, too. Hurray! Thanks!

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  34. Excited to try this out tonight! How did you measure to get your numbers for nutrition information? How many grams or ounces of the mixture? THANK YOU SO MUCH!

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  35. trying this right now. Got a lot of squash and want to make it for a party we're having!

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  36. This is SO SO good!!!! I use coconut milk instead of half and half to make it more paleo approved...cheese doesn't bother my family so we allow it in our diet even though paleo people usually omit it - gotta have that parmesan cheese!!! :)

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