These veggie noodles are an irresistibly delicious alternative to your traditional pasta.
Veggie noodles have become all the rage as folks look for different ways to eat healthier. I can’t say that I’ll ever give up my pasta entirely, but vegetable alternatives can virtually simulate that beloved pasta experience and still achieve that comfort food feeling. Spaghetti squash is a fantastic vegetable alternative to pasta that’s super easy to cook and it still has that pasta-like experience that we all love.
Serves 4
1 hour
INGREDIENTS
1 2-3 lb spaghetti squash
3 tablespoons garlic, minced
1 teaspoon dried Italian seasoning
1/2 cup heavy cream
1/2 cup parmesan cheese, freshly grated
1/2 cup mozzarella cheese, grated
Kosher salt and freshly ground black pepper, to taste
Olive oil, as needed
PREPARATION
Preheat oven to 400°F.
Slice spaghetti sauce in half lengthwise and remove the seeds. Rub cut side of squash with a bit of olive oil, season with salt and pepper, and place cut side down on a rimmed baking sheet.
Bake until tender and easily pierced with a fork, about 40 minutes.
Meanwhile, stir together the garlic, Italian seasoning, heavy cream and Parmesan cheese in a small bowl. Season to taste with salt and pepper and set aside.
Once squash is cool enough to handle, fluff and separate strands of the squash with a fork.
Pour cream mixture over each half, stirring it into the strands, and top with mozzarella cheese.
Reduce heat to 350°F and bake until mixture is hot and bubbly, about 20 minutes. Enjoy!
