Spaghetti Squash With Alfredo
- Reviews 2
Ready In: 30 mins
Serves: 2-3
Ingredients
- 1 spaghetti squash
- 1 cup heavy whipping cream
- 1 1⁄2 cups finely grated parmesan cheese
- 3 tablespoons stick butter
- salt
Directions
- Chop off the top (stemmed end) of the spaghetti squash. Cut spaghetti squash long ways down the middle. Scoop out the stringy insides with seeds and set aside.
- Put the two spaghetti squash halves into a pot of boiling water and let sit until insides are soft. Separate squash seeds and pulp. Chop up pulp into smaller segments.
- In a saucepan, combine the heavy whipping cream, the squash pulp, and sprinkle in 1/2 of the parmesan cheese over medium-medium low heat; stirring constantly.
- Add more parmesan cheese every five to six minutes until all is in the pan.
- Stir the sauce until all of the parmesan cheese is melted and sauce is thick (approximately 20-25 minutes).
- When the spaghetti squash halves are soft, scoop out the inside on to a plate or bowl and top with the alfredo sauce.
- Serve immediately.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off