Spaghetti Squash Four Ways

Enjoy the versatility of spaghetti squash with four delicious sauce options: marinara, pesto, alfredo, and aglio e olio. Each sauce offers a unique flavor profile, making this dish perfect for satisfying all taste preferences. Plus, it's keto-friendly and packed with nutrients from the spaghetti squash and fresh ingredients in the sauces.

Ingredients:

• 1 medium spaghetti squash
• For Marinara Sauce:
• 1 can 14 oz diced tomatoes
• 2 cloves garlic, minced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• For Pesto Sauce:
• 2 cups fresh basil leaves
• 1/4 cup pine nuts
• 2 cloves garlic
• 1/4 cup grated Parmesan cheese
• 1/2 cup olive oil
• Salt and pepper to taste
• For Alfredo Sauce:
• 1/4 cup unsalted butter
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• Salt and pepper to taste
• For Aglio e Olio Sauce:
• 1/4 cup olive oil
• 4 cloves garlic, thinly sliced
• 1/4 teaspoon red pepper flakes
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste

Instructions:

Preheat the oven to 400F 200C

Cut the spaghetti squash in half lengthwise and scoop out the seeds

Place the squash halves cut-side down on a baking sheet lined with parchment paper

Bake in the preheated oven for 40-50 minutes, or until the squash is tender and easily pierced with a fork

While the squash is baking, prepare the sauces: For Marinara Sauce: In a saucepan, combine the diced tomatoes, minced garlic, dried basil, dried oregano, salt, and pepper

Simmer over low heat for 15-20 minutes, stirring occasionally

For Pesto Sauce: In a food processor, combine the basil leaves, pine nuts, garlic, Parmesan cheese, olive oil, salt, and pepper

Blend until smooth

For Alfredo Sauce: In a saucepan, melt the butter over medium heat

Add the minced garlic and cook until fragrant

Stir in the heavy cream and grated Parmesan cheese

Cook until the cheese is melted and the sauce is smooth

Season with salt and pepper

For Aglio e Olio Sauce: In a skillet, heat the olive oil over medium heat

Add the sliced garlic and red pepper flakes

Cook until the garlic is golden brown

Stir in the chopped parsley and remove from heat

Season with salt and pepper

Once the spaghetti squash is cooked, use a fork to scrape the flesh into strands

Divide the spaghetti squash strands among four plates or bowls

Top each serving of spaghetti squash with a different sauce: marinara, pesto, alfredo, and aglio e olio

Serve immediately, garnished with additional grated Parmesan cheese and fresh herbs if desired