Skip to content
METRO LogoMETRO Logo
Sign inMetro Devonshire

Your Shopping Store

Enhance your shopping exprience by selecting a store to shop available products and current prices.

savings just for Moi!Enroll in
the program.

Sign inMetro Devonshire

Your Shopping Store

Enhance your shopping exprience by selecting a store to shop available products and current prices.

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

$45 off on your first 3 online orders*. Shop Now.
Moi Rewards is here! Join today and save!
Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order. Alcoholic products are available for pickup between 7am and 11pm.
Cheese-topped Spaghetti Squash Alfredo https://www.metro.ca/userfiles/image/recipes/courge-spaghetti-sauce-alfredo-gratinee-5365.jpg PT05M PT1H05M PT1H10M
Preheat oven to 350°F (180°C).Halve squash lengthways and scoop out seeds.Divide sun-dried tomato and basil butter between squash halves.Place cut side up on a baking sheet and bake for 1 hour or until flesh can be easily separated into strands with a fork.Heat Alfredo sauce.Put squash strands in an au gratin dish, pour Alfredo over them, put mushrooms and spread mozzarella over top.Sprinkle with Parmesan.Brown in the oven.Garnish with fresh parsley.
4
4 5 5 4
1 medium spaghetti squash 2 Tbsp. (30 mL) sun-dried tomatoes and basil butter 435 mL Alfredo sauce 1/2 cup (125 mL) sliced mushroom grated mozzarella cheese as needed grated parmesan cheese as needed chopped parsley to garnish
Cheese-topped Spaghetti Squash Alfredo

Cheese-topped Spaghetti Squash Alfredo

Rate this recipe
5 Votes
  • Gluten-free
4
servings
0:05
Preparation
1:05
COOKING
1:10
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1
    medium spaghetti squash
  • 2 Tbsp.
    (30 mL)
    sun-dried tomatoes and basil butter
  • 435 mL
    Alfredo sauce
  • 1/2 cup
    (125 mL)
    sliced mushroom

  • grated mozzarella cheese as needed

  • grated parmesan cheese as needed

  • chopped parsley to garnish
Imprimer ma sélection

Preparation

Preheat oven to 350°F (180°C).

Halve squash lengthways and scoop out seeds.

Divide sun-dried tomato and basil butter between squash halves.

Place cut side up on a baking sheet and bake for 1 hour or until flesh can be easily separated into strands with a fork.

Heat Alfredo sauce.

Put squash strands in an au gratin dish, pour Alfredo over them, put mushrooms and spread mozzarella over top.

Sprinkle with Parmesan.

Brown in the oven.

Garnish with fresh parsley.

Source : Chef Robert Villeneuve

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Reserve your timeslot now!

Sorry, our online services are not available for this postal code. Please try another postal code or visit us in store.

Sorry, we encountered a problem.

Please try again later.