Spaghetti Squash with Cauliflower Alfredo Sauce

Ok, I'm not even going to apologize at this point for not blogging as much as I wanted. Life happens! And I've been out enjoying it. But recently I have really been enjoying cooking and wanted to share a recipe I made for dinner this week that's about as healthy as you can get when you're craving pasta. I WILL apologize for the quality (and lack) or the pictures, but I didn't decide to blog this until I was already done.

So here's how I made the healthiest meal I'll probably ever eat.

Spaghetti Squash with Cauliflower Alfredo Sauce

 

If you've never had spaghetti squash, you are missing out. It's very easy to work with and doesn't taste like much, so it takes on the flavors of whatever else you're making.

 

Here's mine, pierced with holes- ready to go into the microwave.

 

Poke it all over with a fork, and pop it into the microwave for 4 minutes. When the time goes off, rotate it 1/4 of the way and cook for 4 more minutes. Do this until all 4 sides have cooked, totaling 16 minutes. While that's cooking, chop up your cauliflower and stick it in a pot of boiling chicken/vegetable stock on the stove to boil.

 

 

With the stove on and the microwave running, prepare your garlic for mincing. GET A GARLIC PRESS. If will save your life if you cook a lot.

 

In a large skillet, melt some butter and toss in the garlic (Prepare for your house to smell for days).

Flip the squash, stir the cauliflower, toss the onions, and then get out your blender (You can multi-task, right?). A pinch of pepper and a tsp. of salt go into the blender, along with the roasted garlic.

I forgot to take a picture of all of the ingredients being blended together, but when I poured it back into the skillet to keep warm, it looked like this:

 

I couldn't believe how much it looked like regular alfredo! Once I added the heavy cream and the squash 'guts' it was ready to serve!

 

Keep in mind, you are basically eating veggies on top of veggies, so the whole meal is less than 200 calories per serving! And very filling!

 

 

Ingredients:

• 1 spaghetti squash
• 1 large head cauliflower
• 6 cups chicken or vegetable broth
• 6 cloves garlic, minced
• 1 tablespoon butter
• 1 teaspoon of salt
• pinch of nutmeg
• pinch of black pepper
• 1 tablespoon olive oil
• 1.4 heavy cream
• 1 spaghetti squash

Instructions:

1. Chop the cauliflower. Bring the chicken or vegetable broth to boil over medium high heat and add cauliflower. Cook until cauliflower is soft, about 15 minutes. The longer it cooks, the creamier your sauce. Meanwhile melt the butter in a large skillet over medium heat. Add minced garlic and sautee for 4-5 minutes or until soft and fragrant.
2. As the garlic and cauliflower are cooking pierce your squash several times and put in microwave on microwave safe plate for 4 minutes. When the timer goes off turn 1/4 and cook 4 more minutes. Continue rotating and cooking until all sides are done- 16 minutes. Let cool on counter (It will be soft).
3. Transfer cauliflower to a blender with about 1 1/2 cups of broth. Add the sauteed garlic, salt, nutmeg and black pepper and puree until very smooth, about 5 minutes. Once the mixture is moving, stream in the olive oil. Add more broth if sauce is too thick, but don't forget the squash will let out water as well. When the puree is very smooth, transfer back to the butter/garlic skillet.
4. Cut the squash in half with a large knife. Use a spoon to scoop out the seeds in the middle, but be careful not to be too forceful or you will lose the 'meat' as well. Take a fork and scrape at the 'meat.' The pieces should come out in tiny strings, hence they look like spaghetti. Scrape into the skillet.
5. Add the heavy cream and cook over low heat to keep warm until it's time to serve. Ladle over the squash and serve hot!