Low Carb-Spaghetti Squash Alfredo |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This is a very good and comes from George Stella's Low Carb and Loving it. I did change the way to cook the squash as it is much faster and less clean up. Ingredients:
1/2 medium spaghetti squash |
4 tablespoons butter |
1 cup heavy cream |
1 garlic clove, crushed |
1 1/2 cups grated parmesan cheese |
1/4 cup chopped fresh parsley leaves |
fresh basil leaf |
grape tomatoes or cherry tomatoes, sliced in half |
Directions:
1. Slice spaghetti squash in half lengthwise, scoop out seeds with a spoon; place squash cut side down in microwave safe dish with 1/3 cup water; Cook about 15 minutes or until tender when tested with a fork.
2. Scoop out the cooked squash from its skin, discard skin; Use a fork to fluff and separate the squash into spaghetti - like strands; you can use your hands; Reserve the cooked squash and heat in Microwave just before serving.
3. 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, WHISK QUICKLY, heating through;Stir in the rest of the butter and parsley.
4. 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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