Spaghetti Squash With Alfredo

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   Add more parmesan cheese every five to six minutes until all is in the pan.

5. 5

   Stir the sauce until all of the parmesan cheese is melted and sauce is thick (approximately 20-25 minutes).

6. 6

   When the spaghetti squash halves are soft, scoop out the inside on to a plate or bowl and top with the alfredo sauce.

7. 7

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.