Today I present to you the elusive, impossible to find in London, spaghetti squash! I’ve heard a lot about spaghetti squash since joining the food blogging world. And no matter how peeled I keep my eyes when I walk past a fruit and veggie stand, I have never been able to find this rare little gem.
One of the girls at work has also been on the hunt for spaghetti squash, and found them in a little shop near her place. She bought me two whole, precious spaghetti squash. TWO! I knew I couldn’t just waste them with any plain old sauce, so I decided to go with one of my favourites when cooking the first one, a mushroom alfredo sauce.
The spaghetti squash was as good as I had hoped. It has a very mild flavour, so you don’t feel like you’re eating an entire meal of vegetables. I adapted the sauce recipe from my Creamy Prawn and Mushroom Linguine recipe (still a huge fave!), sans prawns, creating an awesomely creamy dish.
Bonuses? It’s completely vegetarian and completely gluten-free. The garlicky, creamy, mushroom alfredo sauce is the best kind of sauce possible. You can never go wrong with garlic and cream and it’s pretty much healthy because the spaghetti squash is uber good for you.
Mushroom Alfredo Spaghetti Squash
Prep Time: 10 minutes
Cooking Time: 1 hour and 15 minutes
1 (1kg) spaghetti squash
100g button mushrooms, thinly sliced
4 cloves garlic, minced
2 tbsp white wine
¾ cup double cream
¾ cup grated parmesan cheese, divided
Salt and pepper, to taste
- Preheat oven to 200°C/400°F/Gas Mark 6. Line a baking tray with aluminium foil and spray with cooking spray.
- Cut spaghetti squash in half lengthways and scrape out seeds with a spoon. Set spaghetti squash flesh side up on the baking tray and spray with cooking spray, then season with salt and pepper. Turn squash over, so the flesh side is facing the baking tray and bake for 1 hour, until flesh is softened. Remove from oven and set aside to cool.
- While squash is cooling, make mushroom alfredo sauce: Melt butter in a medium frying pan over medium heat. Add mushrooms and sauté for 2-3 minutes, then add garlic and cook, stirring, for another minute until mushrooms are cooked through and garlic is fragrant. Add white wine and cook until it has almost completely reduced. Add cream, salt and a generous amount of pepper, reduce heat and cook, stirring, until thickened, about 4-5 minutes. Stir in ½ cup grated parmesan cheese and remove from heat.
- Once sauce has cooked, preheat the griller (broiler). Use a fork to scrape spaghetti squash flesh into a large bowl, reserving the spaghetti squash skins to use as bowls. Pour mushroom sauce into the bowl and stir to combine. Spoon half the mixture into each spaghetti squash bowl, sprinkle with remaining parmesan cheese and grill (broil) for approx. 3 minutes until cheese has melted and browned slightly. Serve immediately.