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Spaghetti squash has gained popularity as a versatile and nutritious alternative to traditional pasta, capturing the hearts of health enthusiasts and food lovers alike. Its unique texture and mild flavor create a canvas for a variety of sauces and toppings, making it an ideal choice for those looking to enjoy a satisfying meal without the carbohydrates associated with conventional pasta. In this recipe, we will explore how to prepare a deliciously creamy roasted garlic sauce that elevates the humble spaghetti squash into a gourmet dish. Whether you follow a gluten-free or dairy-free diet, this recipe is adaptable, ensuring everyone at the table can indulge in its rich flavors.

Creamy Roasted Garlic Spaghetti Squash

Discover the deliciousness of creamy roasted garlic spaghetti squash, a versatile and nutritious alternative to traditional pasta. This recipe combines the mild flavor of spaghetti squash with a rich and creamy garlic sauce, making it perfect for gluten-free and dairy-free diets. With low calories and high fiber, this dish supports a healthy lifestyle while satisfying your cravings. Explore the easy preparation steps and customizable options to make it your own. Indulge in a warm, comforting meal that's sure to please everyone at the table!
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Ingredients
  

1 medium spaghetti squash

6 cloves garlic, unpeeled

2 tablespoons olive oil

1 cup heavy cream (or coconut cream for a dairy-free option)

1 cup grated Parmesan cheese (or nutritional yeast for a dairy-free option)

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried thyme

Salt and pepper to taste

Fresh parsley or basil for garnish

Optional: crushed red pepper flakes for heat

Instructions
 

Prepare the Spaghetti Squash:

    Preheat your oven to 400°F (200°C). Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle 1 tablespoon of olive oil over the cut sides and season with salt and pepper. Place the squash cut-side down on a baking sheet lined with parchment paper.

      Roast the Garlic:

        On the same baking sheet, add the unpeeled garlic cloves. Roast the squash and garlic in the preheated oven for about 40-45 minutes, or until the squash is tender and you can easily pierce the flesh with a fork, and the garlic is soft and golden.

          Sauté the Cream Mixture:

            In a saucepan over medium heat, combine the heavy cream, garlic powder, onion powder, and dried thyme. Cook for about 5-10 minutes, stirring frequently, until warmed through. Add the grated Parmesan cheese, and continue stirring until the cheese has melted and the sauce is creamy. Season with salt and pepper to taste.

              Combine and Serve:

                Once the spaghetti squash has roasted, remove it from the oven and allow it to cool slightly before handling. Using a fork, scrape the flesh to create spaghetti-like strands. Transfer the strands to the sauce and stir well to combine the squash with the creamy garlic mixture.

                  Garnish and Enjoy:

                    Serve warm, garnished with freshly chopped parsley or basil. If desired, sprinkle with crushed red pepper flakes for an extra kick.

                      Prep Time, Total Time, Servings: 15 min | 1 hr | 4 servings