Spaghetti Squash Alfredo

Name: Spaghetti Squash Alfredo
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 servings
Cuisine: italian
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

Recipe courtesy of George Stella

Show: Low Carb and Lovin' It

Episode: Low Carb Revolution

Spaghetti Squash Alfredo

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Level: Easy
Total: 45 min

Prep: 15 min
Cook: 30 min

Yield: 4 servings

Level: Easy
Total: 45 min

Prep: 15 min
Cook: 30 min

Yield: 4 servings

Ingredients

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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.
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!