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Spaghetti Squash Protein Alfredo

falldinnerhigh-proteingluten-free
Source: https://www.instagram.com/reel/DIByZPIO2uA

Ingredients

produce
  • 1spaghetti squash(pierced, microwaved, sliced in half, seeds scraped out)
  • broccoli(steamed)
dairy
  • 1/3 cupcottage cheese
  • 1/3 cupmilk(of choice)
  • 2 tbspparmesan cheese
pantry staple
  • black pepper(cracked)
  • 1/2 tspitalian seasoning
  • 1/2 tspgarlic powder
  • 1 tbspcornstarch
  • nutmeg(dusting)
other
  • 1 tbspcold water

Instructions

  1. Preheat oven to 375ºF.
  2. Pierce a spaghetti squash with a fork and microwave for 3 minutes (this helps to soften before cutting).
  3. Slice the spaghetti squash in half, scraping out the seeds.
  4. Place cut side down on a parchment lined baking sheet and bake for 25-30 minutes (or until edges start to brown).
  5. While the spaghetti squash is cooking, prepare the alfredo sauce.
  6. Combine ⅓ cup cottage cheese, ⅓ cup milk of choice, 2 tbsp parmesan cheese, ½ tsp italian seasoning, and ½ tsp garlic powder in a blender until smooth.
  7. Add to a saucepan over low heat.
  8. Create a cornstarch slurry with 1 tbsp cornstarch and 1 tbsp cold water.
  9. Add to the heating sauce and stir until thickened. Remove from heat.
  10. Scrape cooked spaghetti squash and top with the alfredo sauce.
  11. Serve with steamed broccoli, extra parmesan, and a dusting of nutmeg and cracked black pepper.