Spaghetti Squash Alfredo

This is Alfredo stuffed in a spaghetti squash. Very tasty, low cal an vegetarian for the most part. One thing I like to do in this case is to cook the one half face down in a glass dish with water, and then save that for some other dish. As for the seeds, since I love pumpkin seeds from childhood, I will separate the pulp from this dish and save all the seeds. In the end you get three dishes in one. The pumpkin seeds can be cooked for 15 to 20 minutes with some salt on a metal pan under the two halves of the squash.

• Ready In: 1 hr
• Serves: 4
• Yields: 4

Ingredients

• 1⁄2 large spaghetti squash
• 1  cup  low cal alfredo sauce
• 1  cup spinach
• 1  cup mozzarella cheese
• 1⁄4 cup parmesan cheese
• 1  cup  cauliflower and broccoli

Directions

1. Preheat oven to 350.
2. Cut a whole spaghetti squash in half, seed, and then slice the rounded side slightly to make it flat so it stays level in the oven. As noted in the description, separate the seeds and roast them if you like.
3. Then, mix all of the stuffing ingredients.
4. Put the Spaghetti squash on a pan, mix the vegetables and the Alfredo sauce in a bowl, then put a layer in the bottom of the gourd.
5. Layer it with mozzarella cheese.
6. Add more of the mixture and top with more mozzarella cheese.
7. Continue until all the ingredients are used up, but reserve enough cheese to top, and add the Parmesan cheese to this layer.
8. Bake for 45 minutes.