Skinny Spaghetti Squash Alfredo

Recipe View Preheat the oven to 350 degrees F (175 degrees C). (5 minutes)

Recipe View Place squash halves, cut-sides down, on a rimmed baking sheet. Add about 1/2 inch of water to the sheet to create steam. (2 minutes)

Recipe View Bake in the preheated oven until the squash is tender and easily pierced with a fork, about 60 minutes. (60 minutes)

Recipe View Remove the squash from the oven and let cool slightly. (10 minutes)

Recipe View Gently scrape the spaghetti squash strands into the center of each half using a fork, creating a nest for the Alfredo sauce. (5 minutes)

Recipe View To make the Alfredo sauce: Melt butter in a small saucepan over medium-low heat. Add minced garlic and cook until fragrant, 1 to 2 minutes. (2 minutes)

Recipe View Whisk in flour and cook for another minute, stirring constantly, until the mixture is smooth and no lumps remain. This creates a roux. (1 minute)

Recipe View Gradually whisk in milk until the sauce is heated through and begins to thicken. (5 minutes)

Recipe View Add cream cheese and stir until completely smooth and melted into the sauce. (2 minutes)

Recipe View Stir in grated Parmesan cheese, kosher salt, and ground black pepper. Adjust seasoning to taste. (1 minute)

Recipe View Spoon the Alfredo sauce equally onto each squash half, ensuring the squash strands are well-coated. (3 minutes)

Recipe View Top each half with an extra sprinkle of grated Parmesan cheese, if desired. (1 minute)

Recipe View Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. (5 minutes)

Recipe View Place the squash halves under the broiler until the tops are golden brown and bubbly, 2 to 3 minutes. Watch carefully to prevent burning. (3 minutes)

Recipe View Remove from the broiler and let cool slightly. Garnish with red pepper flakes and chopped fresh parsley before serving.