This Alfredo with spaghetti pumpkin is an incredible recipe that you should not miss.
Prep Time:40 mins
Total Time:1 hr Servings:
Not too long ago, the low-carb attraction of baked spaghetti pumpkin made pasta aficionados yearn for its delicate strands. Roasted and scraped with a fork, the flesh becomes spaghetti-like, long, thin strands.
The mild flavour of butternut pumpkin goes well with any kind of pasta-like sauce; in this case, a classic alfredo sauce is perfect. It just takes a few minutes to make the sauce—all you have to do is reduce cream on the stove, toss the strands in it, and then add Parmesan and black pepper. The twice-baked texture is the finest feature of this recipe for pumpkin alfredo. The pumpkin combination browns in all the appropriate spots after a second baking cycle. Serve it as a side dish to grilled chicken or sausages, or as a vegetarian main course all by itself.
TIP
To make a quick red sauce variant, mix spaghetti pumpkin strands with ricotta and top with marinara sauce. Top with fresh mozzarella and broil until melted and browned in places.
Ingredients
- 1 Tbsp olive oil
- 1/8 tsp kosher salt
- 2/3 cup grated Parmesan cheese
- 1 4-lb spaghetti pumpkin , halved lengthwise and seeded
- 2 cups heavy cream
- Italian parsley or fresh basil leaves, for topping
- Freshly ground black pepper
- 2 Tbsp unsalted butter (OR ghee)
Directions
- Turn the oven on to 375°F. Put the cut side of the pumpkin halves up on a baking sheet with a rim made of foil. Coat with oil by drizzling and rubbing. Add a little salt. pumpkin cut side down. Bake for 45 to 50 minutes, or until soft and lightly browned. When the pumpkin is cut side up, remove the baking sheet from the oven. Allow to cool a little. Preheat the oven to broil, keeping the rack approximately six inches from the flame.
- While this is going on, put the cream in a medium-sized pot and cook it. Diminish the flame to medium-low and let it simmer for 20 to 25 minutes, stirring frequently until the liquid has reduced by about half. Transfer to a bowl that is medium in size. Once melted, stir in butter.
- Using a fork, shred the squash flesh into spaghetti-like strands. After transferring to a big bowl, leave one squash skin on the baking sheet. (Trash the remaining squash skin.) To pumpkin strands, add cream mixture, half of the cheese, and pepper. To mix, toss. Spread mixture evenly in pumpkin skin that was set aside. Place the remaining cheese half on top.
- pumpkin should be broiled till the cream is bubbling and faintly caramelised. Add pepper and parsley or basil over top.
Nutrition Facts (per serving)
| calories | fat | carbs | fat |
| 680 | 58g | 35g | 11g |
ENJOY – SNEHA M.