Roasted Garlic & Alfredo Spaghetti Squash Pasta

• Vegetarian

• Produce

  • 2 large heads Garlic
  • 1 Parsley or chives
  • 2 Spaghetti squash, medium size

• Condiments

  • 1 jar Your favorite four-cheese alfredo sauce

• Pasta & Grains

  • 1/2 lb Angel hair pasta

• Baking & Spices

  • 1 Salt + pepper

• Oils & Vinegars

  • 1 Cooking spray
  • 1 Olive oil

• Dairy

  • 1/4 cup Milk
  • 1/2 cup Parmesan cheese

Found on zenandspice.com

Description

Ingredients

• 2 medium size spaghetti squash
• 2 large heads of garlic
• Olive oil for drizzling
• cooking spray
• 1/2 lb angel hair pasta (half a box)
• 1 jar of your favorite four-cheese alfredo sauce
• 1/2 cup parmesan cheese
• 1/4 cup milk
• salt + pepper
• parsley or chives to garnish

Directions

• Preheat your oven to 350 degrees. Using a sharp knife, poke holes all over each squash and microwave for 5-8 minutes, whole, until it can be easily sliced in half length-wise with a large knife. Meanwhile, slice the tops off the heads of garlic and drizzle with olive oil. Wrap each garlic head separately in tin foil (or use a cast iron garlic roasted if you have one). Place the garlic in the preheated oven and set the timer for 40 minutes. Place the spaghetti squash cut side up on a large baking sheet. Spray with cooking spray and place in the oven, set another timer for 35 minutes. Once the garlic and squash are done, remove from oven. Use a fork to scrape out the spaghetti squash strands into a large bowl and set aside. Squeeze the cloves of garlic onto a small cutting board and use a knife/fork to smash and cut the garlic into small pieces. Boil the angel hair according to package directions, drain and set aside. In a small saucepan, heat up the jar of alfredo sauce and then add the roasted garlic, milk, parmesan, and a little salt and pepper. Add the cooked pasta to the bowl with the squash, and then pour the sauce over the top. Use a mixing spoon to combine. Garnish with a light sprinkling of parmesan and either parsley or chives!