Ingredients
- 1/2 medium spaghetti squash
- 4 tablespoons unsalted butter
- 1 cup heavy cream
- 1 clove garlic, crushed
- 1 1/2 cups freshly grated Parmesan
- 1/4 cup chopped fresh parsley leaves
- Fresh basil leaves
- Grape or cherry tomatoes, sliced in 1/2
Directions
Slice spaghetti squash in half lengthwise. Scoop out the seeds with a spoon and clean as you would a pumpkin. Completely submerge 1 half at a time, in a large pot of boiling water and cook for about 20 minutes until the inside is just tender to a fork and pulls apart in strands. (Cook's Note: It is better to undercook if you're not sure.) Remove, drain and cool with cold water or ice bath to stop the cooking.
Scoop out the cooked squash from its skin with a spoon as you would an avocado and discard the skin. Use a fork to fluff and separate the squash into "spaghetti"- like strands. You can also use your hands. Reserve the separated cooked squash and dip with a strainer into boiling water to reheat just before serving. (Cook's Note: If after cooking, the spaghetti squash is a little too al dente, you can cook it more in the hot water just before serving.)
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 and whisk quickly, heating through. Stir in the rest of the butter and parsley. Place spaghetti squash in a large serving bowl, and pour Alfredo sauce over squash. Garnish with basil and tomatoes. Serve and enjoy!
















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By js1864
West Chester, PA
on November 27, 2011
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First time using spaghetti squash, and I was a bit skeptical, but this dish was really good! Served it with breaded chicken cutlets on the side.
By littlebrunette67
englewood, CO
on October 12, 2010
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So easy and so good! I have used this over and over again for the past 2 years! Try it!!
By cusegurl01_13053034
Virginia Beachv, 86
on August 06, 2010
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The whole family loved it, including my 19 month old picky eater!!
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