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Spaghetti Squash with Walnut Alfredo Sauce

Spaghetti Squash and Meatballs with Walnut Alfredo Sauce

Sometimes I don’t so much as plan dinner as it plans me. I look at what food items I need to use up, and often figure out a way to combine two or three to make the main dish.       That scenario played out last night. Knowing I’m a fan of Aidell’s sausage, my dear hubby had brought home a package of their Carmelized Onion Chicken Meatballs. In the meantime, we’d had a couple of small spaghetti squash in the fridge that I wanted to use.      It wasn’t a leap to combine the squash and meatballs with a sauce. I wanted to keep the dish healthy, and the sauce I’d used  for Walnut Alfredo Sauce seemed appropriate and quick to make. The result? Combined with a green salad on the side, it was a a satisfying and delicious meal. Here’s how to put this meal together.

 

Baked Spaghetti Squash Prep time: 10 minutes     Baking time: 30-40 minutes   Post-bake time: 10-12 minutes A 3 pound spaghetti squash makes about 4 cups cooked squash Serving size is one cup

1. Preheat oven to 400 degrees. 2. Cut squash in half lengthwise. (I use a cleaver.) 3. Scoop out the seeds and set aside.  (Check out this Roasted Pumpkin Seeds recipe) 4. With a fork, poke a few holes in the skin of the squash and place both halves cut side down in large baking pan. Fill bottom of pan with water about an inch high and place in oven. 4. Roast from 30 to 40 minutes. (You may want to test it with a fork, as the squash will be mushy if you roast it too long.) 5. When squash has cooled enough to handle, scrape away the meat from the shell, teasing the strands. Serve with a sauce or mixed with other ingredients. Note: The squash can also be cooked in the microwave (mostly) following steps 1 to 4.  Cook one half at a time. Takes about 15 minutes on high for each half. 

Walnut Alfredo Sauce Prep time: 15 minutes   Serving size: 1/4 cup  Serves: 6




Ingredients 3/4 cup walnuts 1 garlic clove 1/4 cup fresh basil 1/4 cup oregano 1/3 cup olive oil or walnut oil 2-1/2 Tablespoon fresh lemon juice 3/4 cup almond milk 1/4 teaspoon ground sea salt pinch of white pepper 1/4 teaspoon ground nutmeg

*​May substitute coconut milk, low-fat milk, or soft tofu. (Nutritional information will vary)

Instructions 1. In a blender, add walnuts, oil, garlic, lemon juice, nutmeg, white pepper, basil, oregano, almond milk, and sea salt. 2. Blend until creamy. 3. Heat in microwave to serving temperature

To Serve

1. Cook the meatballs according to package directions. 2. Spoon the squash into a serving bowl or individual pasta bowls. Place hot meatballs on top, and pour over the warm sauce.


I hope you enjoy this dish. Let me know if you’ve tried it and how it turned out.

Good cooking to you,


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