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Spaghetti Squash Alfredo

Featured in the Honolulu Star-Advertiser on January 3, 2018.

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Ingredients:

Spaghetti Squash Alfredo

  • 1 large spaghetti squash
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 16 ounces heavy cream
  • 1 tablespoon of butter
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons cream cheese
  • 1 teaspoon garlic powder
  • 8 ounces fresh shredded Parmesan cheese
  • Italian Basil (optional) for garnish

Directions:

Squash:

  1. Heat oven to 375°F.
  2. Cut squash in half lengthwise.
  3. Scoop out seeds.
  4. Drizzle olive oil on both halves of squash.
  5. Sprinkle with salt and pepper.
  6. Bake for 45 minutes or until tender.
  7. Let cool, then with a fork, shred meat of squash into strands.
  8. Place strands of spaghetti squash in a bowl, and set aside.

Alfredo Sauce:

  1. In a large pan, combine heavy cream, butter, salt, pepper and cream cheese.
  2. Cook on medium heat, stirring frequently until you see a light boil on edges of pan and cream cheese has melted.
  3. Add garlic powder and shredded Parmesan cheese; stir in well until cheese has melted.
  4. Add spaghetti squash noodles.
  5. Stir to combine.
  6. Garnish with Italian basil.

Serves 4.

Approximate Nutrient Analysis per serving:
750 calories, 67 g fat, 41 g saturated fat, 220 mg cholesterol, greater than 1500 mg sodium, 16 g carbohydrate, 2 g fiber, 5 g sugar, 26 g protein

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