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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Spaghetti Squash Alfredo Recipe

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This recipe for Spaghetti Squash Alfredo is from Meredith Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 medium spaghetti squash
3/4 cup plain greek yogurt
3/4 cup cottage cheese
3 T milk
1 1/4 cups grated parmesan cheese
1 t garlic powder
1/8 t black pepper
1 cup shredded or chopped cooked chicken
1/2 cup shredded mozzarella cheese
2 T grated parmesan cheese
Directions:
Directions:
Preheat oven to 450F
Line rimmed baking sheet with foil and spray.
Pierce squash with knife to allow for steam release and microwave for 5-10 mins or bake at 350F for 30-45mins until squash is soft.
Cut squash in half and discard seeds. Use fork to scrape the spaghetti strands into the cent of each half. Place halves on prepared baking sheet.
Combine yogurt, cottage cheese, milk, parmesan, garlic powder, and pepper and blend until smooth. Microwave for 1 min stir and one additional minute until sauce is smooth.
Divide the sauce evenly between the two halves.
Gently toss the strands to coat with the sauce, then divide the chicken between the two halves.
Top with mozzarella and rest of parmesan.

Cook for 15-20 mins or until cheese is melted and lightly brown.
Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
40

 

 

 

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