Spaghetti Squash Alfredo

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   ["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!"]

* Per serving · 4 servings · Values may vary.