Side Pannel
Skinnified Fettuccine Butter Alfredo
Skinnified Fettuccine Butter Alfredo
- Recipe Submitted by Gemini on 11/23/2014
Category: Cheese, Main Dish, Healthy Recipes
Ingredients List
- 1 large spaghetti squash, split lengthwise and seeded
- 2 tsp olive oil
- 3-4 large cloves garlic, minced
- 1/2-1 tbs light whipped butter
- 8 oz reduced fat cream cheese
- 3/4 cup unsweetened almond milk
- 1/3 cup white wine (optional, otherwise sub more almond milk)
- 1/3 cup freshly grated parmesan cheese
- salt & pepper to taste
- fresh parsley for garnish (optional)
Directions
Preheat oven to 400. Drizzle the center of each half of split and seeded spaghetti squash with 1 tsp olive oil. Using your fingers, rub oil evenly into squash. Season with salt and pepper.
Place spaghetti squash in a large baking dish center down, and bake for 1 hour.
About 40 minutes into baking, begin your sauce. Place minced garlic and butter in a large pan with fairly high edges over medium heat. Cook for 3 minutes until garlic is fragrant. Add cream cheese, milk, wine, and parmesan cheese. Using a whisk, stir constantly. Add salt and pepper.
When spaghetti squash is finished (center should be tender and come apart when scraped lightly with a fork), use a fork to scrape out the insides. They will come out looking just like spaghetti.
Make sure all sauce ingredients are thoroughly combined, and transfer the squash “noodles” to your sauce. Use cooking tongs to toss and coat squash thoroughly.
When thoroughly combined, serve and top with fresh parsley.
Place spaghetti squash in a large baking dish center down, and bake for 1 hour.
About 40 minutes into baking, begin your sauce. Place minced garlic and butter in a large pan with fairly high edges over medium heat. Cook for 3 minutes until garlic is fragrant. Add cream cheese, milk, wine, and parmesan cheese. Using a whisk, stir constantly. Add salt and pepper.
When spaghetti squash is finished (center should be tender and come apart when scraped lightly with a fork), use a fork to scrape out the insides. They will come out looking just like spaghetti.
Make sure all sauce ingredients are thoroughly combined, and transfer the squash “noodles” to your sauce. Use cooking tongs to toss and coat squash thoroughly.
When thoroughly combined, serve and top with fresh parsley.
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