Spaghetti Squash Alfredo
Source of Recipe
Bakery-Shoppe Digest V1
List of Ingredients
1 md Spaghetti squash
1 c Reduced-fat sour cream
1/2 c Shredded part-skim mozzarella cheese
1/4 c Grated Parmesan cheese
1/4 ts Garlic powder
1/4 ts Salt
1/4 ts Black pepper Recipe
Fill a soup pot with 1 inch of water and place the whole squash in the water. Bring to a boil over medium-high heat, cover, and cook for 25 to 30 minutes, or until tender when pierced with a knife. Remove it to a cutting board and allow to cool slightly, about 15 minutes. In a medium-sized saucepan, combine the remaining ingredients over medium-low heat and whisk until smooth and creamy, stirring frequently to prevent burning. Cut the squash in half lengthwise, then use a soup spoon to remove and discard the seeds. Scrape the inside of the squash with a fork, shredding it into noodle-like strands. Add the strands to the sauce and stir until thoroughly mixed and heated through. Serve immediately.
NOTE: If you want to save some time, cut the raw squash in half lengthwise and place in a microwave-safe covered casserole dish with 2 tablespoons water; microwave for 10 to 12 minutes, or until tender. But be careful when cutting raw spaghetti squash. The outer skin is very hard. 4 to 6 serving
|
|
member logon
