Recipe #5365
Cheese-topped Spaghetti Squash Alfredo
| Preparation: | 5 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 1 h 5 min |
| Total: | 1 h 10 min |
4
servings
servings
| Category: | Meats and substitutes |
| Subcategory: | Vegetables |
| Source: | Chef Robert Villeneuve |
Wine & food pairing
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Recipe ingredients
- 1 medium spaghetti squash
- 2 Tbsp. (30 mL) Irresistibles sun-dried tomatoes and basil butter*
- 1 435-mL container Alfredo sauce
- 1/2 cup (125 mL) sliced mushrooms
- Grated mozzarella cheese* as needed
- Grated Parmesan cheese as needed
- Chopped parsley to garnish
Preparation
Preheat oven to 350ºF (180ºC).
Halve squash lengthways and scoop out seeds.
Divide sun-dried tomato and basil butter between squash halves.
Place cut side up on a baking sheet and bake for 1 hour or until flesh can be easily separated into strands with a fork.
Heat Alfredo sauce.
Put squash strands in an au gratin dish, pour Alfredo over them, put mushrooms and spread mozzarella over top.
Sprinkle with Parmesan.
Brown in the oven.
Garnish with fresh parsley.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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