Tuesday, June 2, 2015

Spaghetti Squash With Alfredo

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins


  • Servings: 2
  • 1 spaghetti squash
  • 1 cup heavy whipping cream
  • 1 1/2 cups finely grated parmesan cheese
  • 3 tablespoons stick butter
  • salt


  • 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 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 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 add more parmesan cheese every five to six minutes until all is in the pan.
  • 5 stir the sauce until all of the parmesan cheese is melted and sauce is thick (approximately 20-25 minutes).
  • 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 serve immediately.

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