Mushroom Alfredo Spaghetti Squash
Friday, March 04, 2016To keep the ball rolling on the low carb track, up next is Mushroom Alfredo Spaghetti Squash. This is the epitome of creamy deliciousness -- which I love most! Now, I made it into a mushroom alfredo but don't be afraid to make it into a chicken alfredo or a sausage alfredo, even a spicy sausage alfredo would be pretty good in my mind!
I've never made a homemade alfredo before and, let me tell you, it is so much fun! With every ingredient you keep adding you start drooling more and more for the finished product. It's super fatty too which remember guys...
Eating fat doesn't = gaining fat!
So, make sure you are using heavy cream and full fat cream cheese. Don't be letting me down and using that low-fat cream cheese that is basically sugar! Don't be getting all -- "psh, yeah right" -- either. Just read what I'm saying and trust it! Then jump up and down because you can eat delicious fatty foods! But yes, I can provide another article that might help solidify this notion for you a little bit more. ;) The article just so happens to touch a little bit on why low-carb might be a good idea, too, if you're stuck and looking to lose a couple extra pounds.
Huffington Post: Why Low-Fat Diets Make You Fat (And Unhealthy)
Now that you are past the low-fat trend -- or at least considering the idea that this full fat stuff might good for you -- lets dig in to this creamy, fatty, drool worthy mushroom alfredo spaghetti!
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Author: A Dash of Delish inspired by: The Gunny Sack
Recipe type: Main
Serves: 4-6
INGREDIENTS:
- 2 medium sized spaghetti squash
- 4 tbsp butter (real grass fed fatty butter! ;})
- 1 c chicken broth
- 1 c heavy cream
- 8 oz cubed cream cheese
- 1 c shredded parmesan cheese
- 1 c diced mushrooms
- 4 tsp garlic
- 4 tsp chopped fresh sage
- 4 tsp chopped fresh parsley
- 1 tbsp cream of tarter
- salt & pepper to taste
METHOD:
- Preheat oven to 375 degrees F.
- Halve squash length wise and scoop out and discard the seedy middle section.
- Pour some extra virgin olive oil over the inside and flip the skin facing up in a casserole dish. Place a 1/2 c water in the casserole dish.
- Bake for 30 - 40 minutes until just tender -- aka when you can poke it with a fork.
- While spaghetti squash is baking prep your garlic, sage, parsley, mushrooms and parmesan cheese.
- Melt butter in a large pot, I used my dutch oven, if you plan on putting spaghetti squash into the alfredo sauce. If putting the alfredo sauce on the spaghetti squash then use a smaller pan.
- Add the mushrooms a cook over medium heat until they just start to become tender.
- Add garlic, sage and parsley to butter and cook for about one minute.
- Stir in cream of tarter and cook for another minute whisking constantly.
- Whisk in the chicken broth and then the heavy cream.
- Gently stir in the parmesan cheese and cream cheese until sauce is smooth.
- Place your alfredo sauce on very low heat mixing occasionally while you use a fork to scrape the inside of the cooked spaghetti squash to loosen the strands of "spaghetti."
- Taste your alfredo sauce and salt & pepper to your preference.
- At this point you can either add alfredo sauce to your spaghetti squash "bowls" or add the spaghetti squash to your alfredo sauce.
- EnJoY!!
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