wine night: spaghetti squash alfredo

Boy, am I about to throw you guys for a loop.
Here's a Wine Night recipe that contains...
...wait for it...
no pasta!

That's right.
I have gone to the dark side (or perhaps green side is more fitting), and used spaghetti squash.
This was my first go with the squash de lo spaghetti.
I admit, I was nervous.
Was I going to miss my starchy pasta pasta?
Was Al going to laugh in my face when I told them this...vegetable...was our meal?!

I didn't miss my pasta (too much).
And Al did laugh in my face, but that's because I confused Terry Francona, the manager for the Cleveland Indians with Frank Ancona, a Kansas City Honda Dealer.
As for the meal, Al was happy eating an alfredo-laden squash for supper.

We were both surprisingly full after this dish (who can say that about eating half a squash?!).
The alfredo sauce here is my lightened up version, but it still tastes oh-so-good and sinful.
And it was kind of fun to keep working away at our little squash bowls while we ate, pulling up more and more of the stringy "noodles".  

In summary, yes you can have Wine Night without pasta (and well under 400 calories)!
And no, Terry Francona is not selling Hondas in Olathe, KS.  

Make this for your Wine Night tonight!
Adapted from Comfort Of Cooking
Serves:  2

  • Cooking spray
  • 1 medium-sized spaghetti squash
  • 1 tablespoon unsalted butter
  • 3 cloves of garlic, grated
  • 1/4 teaspoon crushed red pepper flakes (more or less to your taste)
  • 2 tablespoons flour
  • 1 cups skim milk
  • 1 Tablespoon fat-free cream cheese
  • 3/4 cup reduced-fat Parmesan cheese
  • 2 Tablespoons grated Romano cheese for topping
  • Grated fresh nutmeg
  • Salt and pepper
  • Fresh parsley, for garnish (optional)
  1. Preheat oven to 375 degrees F.
  2. Cut spaghetti squash in half using a large sharp knife.  (You might need to whack it a few good times. It takes some muscle, just work it at.)  Scoop out the seeds.
  3. Place squash cut side down on a lightly-sprayed baking sheet.
  4. Bake for 30 – 45 minutes, until the flesh is tender. (My squash was 1.6 lbs total and it took about 35 minutes to bake.)
  5.  While squash cooks, make the sauce:  Melt butter in a small pot over medium-low heat.
  6. Once hot, add garlic and red pepper flakes and sauté for 1-2 minutes.
  7. Whisk in flour, cooking for another minute while stirring.
  8. Whisk in milk until no lumps remain.  Add cream cheese and stir until smooth.
  9. Remove from the heat. Stir in Parmesan, nutmeg, salt and pepper.
  10.  Once squash is cooked, use a fork to gently scrape the “spaghetti” strands into the center. Keep on scraping, more and more will emerge from the squash.
  11. Spoon sauce equally into each half. Gently pull up the spaghetti strands and toss to coat as much as possible with the sauce.
  12. Top with a touch more sauce and the grated Romano cheese.
  13. Place under the broiler of your oven for 2-3 minutes, or until golden and bubbly.
  14. Top each half fresh chopped parsley, if desired.
  15. Serve immediately. 
Nutrition: (per serving)
  • Calories:  373
  • Carbs:  38
  • Fat:  16
  • Protein:  16

{photos by me}
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