Friday, May 6, 2011

Spaghetti Squash with Chicken Bacon Garlic Alfredo Sauce; Gluten-Free, Vegetarian

Day 126.

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.
Ingredients
1 spaghetti squash
1 C vegan "chicken," or tofu cubed
1/2 C mushroom "bacon" bits
Garlic Alfredo Sauce:
1 stick (1/2 C) unsalted butter
4 oz. cream cheese
1/2 C milk, whole
2-3 cloves garlic, minced
2 tsp. cornstarch
1 tsp. Italian seasoning
House seasoning, to taste

Directions
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.
 
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 cornstarch to thicken, if desired.
 
Scrape squash "noodles" out with fork into a serving dish. Top squash noodles with alfredo sauce with chicken and bacon.
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?

This post shared at Fat Camp Friday, Crafty Friday, Friday Favorites, Potluck FridayFrugal Fridays, Foodie Fridayand I'm Lovin' It.

5 comments:

  1. So glad you liked this! I want to make it with a homemade sauce as well, I just happened to have the canned stuff and it worked in a pinch.

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  2. Mmmm, I have yet to try the spaghetti squash as actual noodles. To do list! Thanks for linking up with Fat Camp Friday this week! See you next week!

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  3. Oh yeah, the canned stuff can be a life-saver in a rush. Thanks again for the original Debbi. It's awesome! And thanks Miranda, see you next week.

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  4. Ohhh... spaghetti squash is so good and versatile!! I think you may have just reminded me to plant some this year! Thanks for linking up to Foodie Friday. I hope to see you again next week!!

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  5. This sounds like a wonderful recipe - spaghetti squash is so versatile, and how lovely to have a gluten free and vegetarian alfredo sauce as well! Thank you for sharing it with Feed Me Tweet Me Follow Me Home. Hope that you will pop by and link up again tomorrow!

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