Marinara and Alfredo sauce… always seen on the same menu, but never mixed together. After trying this fabulous recipe, you will want to combine them every time!! Homemade alfredo sauce is so worth the extra few minutes worth of effort and gives the pasta that million dollar taste.
- 1 large spaghetti squash (3 c. cooked)
- olive oil
- Nature’s Seasoning
- 1 c. heavy whipping cream
- 1 tsp. garlic, minced
- 1/2 tsp. black pepper
- 2 oz. cream cheese
- 2 Tbsp. salted butter
- 1 1/2 c. shredded parmesan cheese
- 26 oz. bag frozen turkey meatballs, thawed
- 24 oz. jar basil marinara sauce
- 1 1/2 c. shredded mozzarella cheese
- Preheat oven to 400*. Line a baking sheet with aluminum foil.
- Use a sharp knife and cut the squash in half down its length. Spoon out the stringy innards and seeds. Paint the inside flesh with olive oil and sprinkle with Nature’s Seasoning. Place this part down onto the prepared bake and roast for about 30-40 minutes or until the skin starts to shrivel and lightly brown.
- While squash is roasting, combine the cream, garlic, and black pepper in a medium-sized saucepan over medium heat. Whisk while it simmers and then add in the cream cheese and butter. Reduce heat and add the shredded parmesan in slowly while whisking.
- When squash is done, remove the pan from the oven and reduce the oven temp to 350*. Take a fork and gently shred away from the skin. Spread one half of the squash into a 9×13″ pan and then pour alfredo sauce evenly over the top. Add the other half of squash and then the jar of marinara.
- Arrange the thawed turkey meatballs on top and sprinkle with mozzarella cheese.
- Bake for about 15-20 minutes until everything is heated through.
Yields 8 servings.
Eat, Bork, & Be Merry!