"Skinny" Spaghetti Squash Alfredo

Oh wow, now THIS is the best way to eat spaghetti squash! I had this for lunch today and it is so good. This could also be a side, but I like to use it as a meatless main dish.

1 medium-sized spaghetti squash
1 tbsp butter
3 cloves of garlic, finely minced
2 tbsp flour
1 1/2 c milk (I used unsweetened almond milk)
1 tbsp 1/3 less fat cream cheese
1 c freshly grated Parmesan cheese, plus 2 tbsp extra for topping
1/4 tsp salt
1/8 tsp pepper
crushed red pepper flakes and fresh parsley, for optional garnish

Preheat oven to 375 degrees. Line a baking dish with foil and stab spaghetti squash all over with a fork. Place in dish and bake for 1 hour. Let cool 10-20 min. Using a large knife, cut spaghetti squash in half and let cool. After it cools a little, spoon out the seeds and strands in the middle.

For the sauce, melt butter in a small pot over medium-low heat. Once hot, add garlic and sauté for 1-2 minutes. Whisk in flour, cooking for another minute while stirring. Whisk in milk until no lumps remain. Once hot, add cream cheese and stir until smooth. Remove from the heat. Stir in Parmesan, salt and pepper.

Spoon sauce equally into each spaghetti squash half. Gently pull up the spaghetti strands to coat as much as possible with the sauce. Top with extra Parmesan and place under the broiler of your oven for 2-3 minutes, or until golden and bubbly. Top each half with a pinch of red pepper flakes and fresh chopped parsley, if desired. Serve hot.

Original recipe found here.

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