Spaghetti squash tastes like pasta, without all the calories, and this recipe trades the typical red sauce for a creamy taste.
Carrie Swenson shows the alternate version of this awesome dish.
For more recipes from Carrie visit myrecipeconfessions.com
If you want to make Carrie’s bonus recipe for Spaghetti Squash Stir Fry with Pineapple Lemon Sweet & Sour Sauce, click here.
Spaghetti Squash with Gluten Free Creamy Pesto Sauce
3 to 4 lb. spaghetti squash
4 cups of chicken broth ( I like to use better than Bouillon)
4 oz. of cream cheese
3 tsp. pesto
1/2 cup of parmesan cheese
3 tbsp. cornstarch
2 tbsp. cold water
Preheat oven to 375 degrees
1. Cut the spaghetti squash width wise into 2 inch rings. Scoop out the seeds in the center of the squash and place them on a baking sheet. Bake in the oven for 1 hour.
2. While the squash is baking, add the chicken broth, cream cheese, and pesto to a medium-sized sauce pan on medium high heat. Gently stir until the cream cheese is melted and the liquid begins to simmer.
3. Whisk the cornstarch into the water and then whisk it into the cream mixture. Stirring, continue to simmer the sauce until it starts to thicken. Remove from heat and add the parmesan cheese.
4. Allow the squash to cool for 15 minutes then pull the peel away and separate the strands with a fork. Enjoy the spaghetti squash topped with the Gluten Free Creamy Pesto Sauce.
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