Low Carb-Spaghetti Squash Alfredo

This is a very good and comes from George Stella's Low Carb and Loving it. I did change the way to cook the squash as it is much faster and less clean up.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 1⁄2 medium spaghetti squash
• 4  tablespoons butter
• 1  cup heavy cream
• 1  garlic clove, crushed
• 1 1⁄2 cups  grated parmesan cheese
• 1⁄4 cup  chopped fresh parsley leaves
•  fresh basil leaf
•  grape tomatoes or  cherry tomatoes, sliced in half

Directions

1. Slice spaghetti squash in half lengthwise, scoop out seeds with a spoon; place squash cut side down in microwave safe dish with 1/3 cup water; Cook about 15 minutes or until tender when tested with a fork.
2. Scoop out the cooked squash from its skin, discard skin; Use a fork to fluff and separate the squash into"spaghetti"- like strands; you can use your hands; Reserve the cooked squash and heat in Microwave just before serving.
3. Melt half the butter in a medium saucepan over medium-high heat; add cream and reduce for about 2 minutes,then add garlic and cheese, WHISK QUICKLY, heating through;Stir in the rest of the butter and parsley.
4. Place spaghetti squash in a large serving bowl, and, pour Alfredo sauce over squash, Garnish with basil and tomatoes, serve and enjoy.