I love vegetables as noodles. And even though I’m back to Italian/Pizza Fridays, I’m still trying to keep up a few gluten-free recipes in spite of Lent ending. This one sort of happened by accident. I don’t like to use jarred spaghetti sauces whenever possible. I didn’t have the ingredients for my usual homemade alfredo, so I dreamt up this new one. It’s fantastic, gluten-free, and my husband thought it was regular alfredo, so it’s pretty accurate, too. I was originally going to do the casserole as Debbi described, with the onion and the cheese. But one taste of the alfredo changed my mind. Instead, I left out the onion and extra mozzarella and just had Gluten-free “Spaghetti” Alfredo.
Spaghetti Squash with Bacon Garlic Alfredo Sauce
Adapted from Spaghetti Squash with Garlic Alfredo and Bacon.
1 spaghetti squash
1 tsp. Italian seasoning
House seasoning, to taste
Preheat oven to 375.
Cut squash in half lengthwise and place cut-side down on baking sheet filled with water. Bake at 375 for 45-60 minutes. Meanwhile, bake your mushroom “bacon” and begin your garlic alfredo sauce.
Holy cow. I usually make a much more low-calorie homemade version of alfredo sauce. This is not that version. I didn’t have cream, but I still wanted the sauce to be creamy. So I used cream cheese instead of parmesan cheese. It was so good. And the spaghetti squash! Yum. By the way, BONUS, it’s all gluten-free.
What’s your favorite homemade sauce?