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Day 126.

Today we’re having Vegetarian Spaghetti Squash with Bacon Garlic Alfredo Sauce. 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.

Vegetarian Spaghetti Squash with Bacon Garlic Alfredo Sauce

Adapted from Spaghetti Squash with Garlic Alfredo and Bacon.

Ingredients

1 spaghetti squash

1 cup vegan “chicken,” cubed tofu or chickpeas

1/2 cup mushroom “bacon” bits

Garlic Alfredo Sauce

1 stick (1/2 cup) unsalted butter

4 ounces cream cheese

1/2 cup milk, whole

2-3 cloves garlic, minced

2 teaspoons arrowroot

1 teaspoon Italian seasoning

House seasoning, to taste (or salt and pepper)

Method

Preheat oven to 375 degrees Fahrenheit.

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.

Brown garlic in a small saucepan over medium-low heat.

Add butter and cream cheese, allow to melt partially.

Add milk, Italian seasoning, and House seasoning.

Add “chicken” and heat through.

Add arrowroot to thicken, if desired.

Scrape squash “noodles” out with a fork into a serving dish.

Top squash noodles with alfredo sauce with chicken and bacon.

Instant Pot Method

Poke the squash a few times with a knife to pierce the skin.

Add about a cup of water to the instant pot.

Place your spaghetti squash on your trivet insert and cook on high pressure for 10 minutes. Allow for pressure to naturally release for 10 minutes and then release vent.

Rinse out pot.

Add garlic alfredo sauce ingredients and saute for 5 to 10 minutes, or until heated through.

The Results

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?

Vegetarian Spaghetti Squash and Bacon Garlic Alfredo Sauce

This post shared at Fat Camp Friday, Crafty Friday, Friday Favorites, Potluck Friday,·Frugal Fridays, Foodie Friday and I’m Lovin’ It.