Years ago when I first heard of spaghetti squash, I swore I would never touch the stuff much less eat it. But all it took was one taste of my mom’s spaghetti squash alfredo and I’ve been a die-hard fan ever since. It’s really hard not to like a vegetable that looks like pasta, especially when it’s covered in cream sauce and topped with crispy kale leaves and heaps of parsley. Not only is this meal perfect for fall, but it’s so easy to make that it will quickly become one of your family dinner staples.
For this recipe I took my mom’s alfredo sauce and made it even healthier. Rather than choosing skim milk or half and half, I went with Horizon’s Organic Heavy Whipping Cream to keep the richness and texture of traditional alfredo. Then I added a little bit of chicken broth to cut the heaviness of the cream and make it “light” without skimping on flavor. I also cut out the butter and flour in favor of olive oil for healthy fat and arrowroot starch for a bit of thickness without the gluten.
Requiring just a handful of ingredients, I love that it can easily be thrown together in just a few minutes after the kids get home from school or after a long day at the office. And, it’s naturally gluten-free and vegetarian so everyone can enjoy. Simply roast up a bunch of spaghetti squash ahead of time (it will keep in the refrigerator for up to a week) and then top it with alfredo sauce and whatever roasted veggies you have on hand. I personally love topping it with crispy oven-roasted kale to add a bit of extra crunch.
You won’t even miss the real noodles, I promise.
Healthy Spaghetti Squash Alfredo with Crispy Kale Leaves
- 1 whole spaghetti squash
- 2 cups kale leaves torn into 2-inch pieces
- 2 tablespoons olive oil
- 2 cloves minced garlic
- 1/2 cup Horizon Heavy Whipping Cream
- 1/2 cup chicken broth
- 1/2 cup parmesan cheese
- 1 teaspoon arrowroot starch
- Large pinch of salt
- Parsley and red pepper flakes for garnish
- Preheat the oven to 400ºF. Slice your spaghetti squash into 1-inch thick rings and remove the seeds. Lay the squash rings on a baking sheet and bake for 35 minutes or until the spaghetti squash easily separates into "noodles".
- While the squash is baking, spread your kale leaves in a single layer on a baking sheet and drizzle with 1 tablespoon olive oil. Toss to coat. Place kale in the oven along with your spaghetti squash and bake for 10 minutes, or until the kale is crispy but not burnt.
- Meanwhile, combine 1 tablespoon of olive oil with the two cloves of minced garlic in a small saucepan and sauté over medium heat for one minute, until fragrant.
- Add the cream and whisk until just barely simmering. Then add the chicken broth and parmesan cheese, whisking constantly.
- Add arrowroot starch and a pinch of salt and whisk until everything comes together and the alfredo sauce thickens slightly. Remove from heat and let sit for 5 minutes.
- Shred your spaghetti squash using a fork and divide it into bowls. Top with the alfredo sauce and kale. Garnish with red pepper flakes and parsley, if desired.