Spaghetti Squash With Alfredo

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READY IN: 30mins
SERVES: 2-3
UNITS: US

INGREDIENTS

Nutrition
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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.
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